Seppankizhangu Roast Recipe

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A popular and delicious South Indian side dish.
Seppankizhangu (Colocasia/Arvi) Roast

Colocasia (Seppankizhangu/Chembu/Arvi) – 750 gms
Oil – 3/4 cups
Red Chilli Powder – 2 tsp
Coriander Powder – 2 tsp
Turmeric Powder – 1/2 tsp
Tamarind Extract – 1/2 to 1 cup
Salt as per taste
Mustard Seeds – 1 tsp
Urad Dal – 2 tsp
Curry Leaves – few
Dry Red Chillies – 2, broken

1. Boil the seppankizhangu, peel the skin and cut into small pieces.
2. Transfer to a mixing bowl.
3. Add red chilli powder, turmeric powder and coriander powder.
4. Sprinkle a bit of salt and mix well until evenly coated.
5. Keep aside for 10 to 15 minutes.
6. Heat oil in a pan over medium flame.
7. Fry the mustard seeds seeds, dal and red chillies for 30 seconds.
8. Add curry leaves, marinated colocasia pieces and tamarind extract.
9. Increase flame to high and cook, stirring from time to time to prevent sticking to the bottom, for 5 to 10 minutes.
10. When the colocasia pieces are crisp and moisture has evaporated, remove from flame.
11. Serve hot with rice.

Note: If you need more crispness add some more oil while frying.

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Feel free to comment or share your thoughts on this Seppankizhangu Roast Recipe from Awesome Cuisine.

3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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