Cheppankizhangu / Arbi Varuval / Taro root

Name: Cheppankizhangu / Arbi Varuval / Taro root
Cuisine: Indian
Ingredients: 500 gms Cheppankizhangu / Arbi; 1 tbsp Red chilli powder; 1/2 tsp Turmeric powder; 1 tbsp cornflour; as per taste Salt; as per need Oil; as needed Curry leaves; a pinch each Mustard,chanadal,urad dal and hing (bengal gram,black gram,asafoetida)

Gayatri Balaji @gayatri100

Cheppankizhangu / Arbi Varuval / Taro root

Gayatri Balaji @gayatri100

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Ingredients

500 gmsCheppankizhangu / Arbi
1 tbspRed chilli powder
1/2 tspTurmeric powder
1 tbspcornflour
as per tasteSalt
as per needOil
as neededCurry leaves
For seasoning
a pinch eachMustard,chanadal,urad dal and hing (bengal gram,black gram,asafoetida)

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Steps

1

Soak the Cheppankizhangu /Arbi in water for 5 min and wash them to get rid of mud.
2

Cut it into 2 or 3 pieces.Boil it in a pan just till it is half or little more cooked. If it is overcooked then it will become sticky.Peel the skin of Cheppankizhangu.You can see in the pic how it is non-sticky and separate.
3

Now in a kadai pour oil and just fry cheppankizhangu.Not deep fry.Fry it till it turns little golden brown in colour.Even after frying all of it you can check the oil in the kadai.I mean to say more oil is not required for frying.
4

Remove fried kizhangu in a stainer.Now add salt,turmeric powder,red chilli powder and little cornflour flour.You can also sprinkle little rice flour.
5

Now in the same kadai remove excess oil.In 2 tbsp oil add mustard seeds,chanadal,urad dal,hing and curry leaves..After it splutters add the kizhangu and fry it on low flame for 3 to 4 mintues.
6

The kizhangu / Arbi is completely roasted and ready to eat.