Cheppankizhangu Roast/Colocasia Roast

Colocasia Roast - Steam cooked Colocasia marinated with spice powders and sauteed in oil till crisp. Colocasia belongs to the tuber variety and is nutritious. They are called as cheppankizhangu in tamil, chama gadda in telugu, arbi in hindi, chembu in malayalam. Colocasia can be cooked in various ways - sauteed, deep fried,  as a major vegetable in sambar, some even make masiyal or mash out of it. Colocasia leaves are equally healthy and edible. In northern india, leaves are washed, marinated with spice powders, rolled, steamed and then seasoned. They do not cause itching like their other counterparts, yam and elephant yam,so you do not require any souring agents.

Key Ingredients:

Colocasia - Select medium size round ones. Big ones takes time to get cooked, medium and small ones, get marinated easily.

Spice Powders, flours are used.

Fats - You can use any oil for sauteing.

Accompaniments:

This fry can be had as it is, though you can pair it up with rice and curd curry, sambar rice, rasam, curd rice.

Substitutions:

• Elephant yam can be prepared in a similar manner.
• You can add a tsp of tamarind extract in the place of aamchur powder

Variations:

Yam and raw banana can be prepared in a similar manner. Cut the veggies into slightly big pieces. Put them in boiling water for 2 minutes. Strain them. Marinate and proceed as given below.

Shelf - life:

Stays fresh for 2 - 3 days in the fridge.

Reheat:

Heat a dosa tawa/skillet(preferably iron), Arrange the deep fried colocasia, drizzle some oil, flip over to ensure even roasting.

Equipment required: Pressure cooker/pan, kadai/fry pan.

Recipe:

Total Time Taken: Marination time + cooking time - 45 minutes

No.of Servings - 5

Ingredients: 

Colocasia - 1/2 kg

Varuval Powder:

Rice flour - 1 tbsp

Besan/Gram flour - 1 tbsp

Corn Flour - 1 tbsp

Turmeric powder - 1/4 tsp

Red chilli Powder - 1tsp

Aamchur powder - 1/2 tsp

Garam masala (optional) - 1/2 tsp

Salt - 3/4 tsp

Tempering:

Oil - 1/4 cup

Mustard - 1/2 tsp

Urad dal - 1 tsp

Chana dal - 1 tsp

Hing / Asafoetida - 1/4 tsp

Curry Leaves - 1 sprig.

Pre - Preparation:

Take all the powders given under varuval powder in a bowl. Mix everything. Store it in an air-tight container. Stays good for 1 month.

Directions:

1.Pressure cook colocasia such that they are soft yet firm to touch.Wash colocasia,take them in the cooker/pan, add water till they get immersed, close the lid and cook for 4/5 whistles. Alternatively you can cook them for 20 minutes without putting the whistle. In this way they do not get mashed.

2. Allow to cool. Peel the skin.

3. Marinate the colocasia with varuval powder for 20 minutes.

4.Heat oil in a kadai or pan, add the tempering in the order given, add the marinated colocasia.

5. Cook in a medium - low flame by flipping them at regular intervals until golden - brown. Adjust the spice levels by adding salt or red chilli powder according to your taste.

6. Transfer to a bowl and serve.