Seppankizhangu Roast / Colocasia Roast

Colocasia is a slimy vegetable, but it cooks quickly. I’ve used it in mor kuzhambu before, though I feel it tastes best when prepared crisp. The last time, I made it as fritters. This time, I preferred it as a palya or curry, so I tried thist method and it turned out really good.

 

 

 INGREDIENTS :

 

COLO CASSIA-  600 GRAMS

GRAM FLOUR- 6 TSP

RICE FLOWER- 3 TSP

CHILLI POWDER- 1 TSP

CORIANDER POWDER-1 1/2 TSP 

FENNEL POWDER-3/4 TSP

PEPPER POWDER- 1/4 TSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

ASAFOETIDA- 1/2 TSP  

CURRY LEAVES- 2 SPRIGS

OIL- 1 TBSP

 

PROCEDURE :

 

1.Wash col cassia thoroughly in running water. Transfer the same the to a pressure cooker and cook for 1 whistle.

 

2.When the col cassia is steamed,allow it to cool and peel the skin.Cut it into thick roundels and keep it aside.

 

3.In a bowl or plate take the two flours along with all the spice powders,salt and mix well.

 

4.Sprinkle the mixed spices mixture over the roundels and coat well.If the powder doesn't coat,sprinkle little water and allow it to rest for 5 minutes.

 

5.Mean while heat oil in a pan and half the curry leaves.Now gently drop the roundels in it and keep flipping it so that it cooks uniformly.

 

6.You can also reduce the heat to sim and keep it covered .This method enables faster cooking and makes the veggies crispier.

 

7.Now add the remaining curry leaves and cook in sim for a minute and switch off.