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.

COLOCASIA CRISPY CURRY

 

 

It had been almost twenty days since I purchased col cassia. Much like potatoes, this too is a staple vegetable and hardly needs refrigeration. I finally decided to prepare a deep-fried snack—varuval, as we call it in Tamil. While skimming through my recipe collection, I had bookmarked one version of this deep-fried method, but it felt a little too fiery with its long list of spices.

My mom then suggested a simple version, one that was often made in my granny’s household. It sounded perfect, and I decided to follow that instead. I made one small tweak, though,replaced the chilli powder with kulambu milagai thool (my love for this spice blend is evident, isn’t it?). The batter was very similar to the one we use for fritters, and cornflour can easily be swapped for gram flour if preferred.

The result was delicious—crisp, flavourful, and comforting. It works wonderfully as a snack or starter, but I thoroughly enjoyed it with soppina huli / greens lentil sambar.

 INGREDIENTS :

 

COLOCASIA - 10 NOS

SALT TO TASTE

GRAM FLOUR--6 TSP

RICE FLOUR - 2 TSP

KULAMBU MILAGAI POWDER- 2 TSP

TURMERIC POWDER- 1/4 TSP

ASAFOETIDA- 3/4 TSP

CHILLI POWDER- 1 TSP

CURRY LEAVES- 1 SPRIG

OIL FOR FRYING 

 

PROCEDURE :

 

1.Wash colocasia and steam in pressure cooker along with the peel for one whistle.Don't cook for long time as the veggie will turn mushy.

 

2.On cooling,remove the peel and chop it into thick roundels and keep it aside.

 

3.In a wide bowl add gram flour,rice flour,chilli powder,kulambu milagai powder,salt,1 tsp oil,turmeric powder,asafoetida,curry leaves,water and whisk to smooth batter.The batter shouldn't be thick.

 

4. Drop the roundels in the slurry and marinate for ten minutes.

 

5.Meanwhile heat oil in a pan,check if the oil reaches the right temperature by dropping a small drop of batter,if it pops up immediately,then the oil is ready for frying.

 

6. Now drop the coated veggie in the oil and maintain medium heat while frying.

 

7.When the veggie is fried,you see the bubbling sound subsides and you can take out fried pieces from the pan.

 

COLOCASIA MASALA ROAST

INGREDIENTS

COLOCASAIA-  250 GRAMS

ONION- 2 NOS

COCONUT GRATINGS- 2 TBSP

GRAM DAL- 6 TSP

FENNEL SEEDS- 1 TSP

RED CHILLIES- 6-7  NOS

COCONUT OIL- 1 TBSP

MUSTARD-1 TSP

TURMERIC POWDER-1 TSP

SALT TO TASTE


METHOD

Wash peel,and steam cook colocasia, After cooling chop colocasia and keep it aside. In a pan add 3 tsp of coconut oil and saute fennel seeds,coconut gratings,chopped onions,fennel seeds,red chillies and grind the ingredients to fine paste after cooling.

In the same pan add remaining oil and add mustard when it starts to splutter,add the ground paste,salt and saute well. Over this paste add turmeric powder,boiled colocasia and mix well till the masala is uniformly coated over the veggie.