Sunday, June 15, 2008

Colacasia fry - Sepankizhangu varuval


Colacasia - Sepankizhangu - 1/2 kg
Red chilly powder - Kaintha milagai thul - 1 table spoon
Coriander powder - Dhania thul - 2 table spoons
Turmeric powder - Manjal podi - 1 tea spoon
Asafoetida - Perungayam - a pinch
Salt to taste
Sesame oil for frying


  1. Wash and keep colacasia in pressure cooker. Don't close the lid tightly. Just keep the top inverted. See every 10 minutes whether it is soft. Keep it for atleast 20 minutes. Now take it off, allow it to cool and peel off the skin.
  2. Cut into desired shapes, add salt, turmeric powder, red chilly powder, coriander powder and mix them well. Heat oil in a pan/kadai, add asafoetida, then the colacasia and mix them well.

Colacasia fry is ready to be served. It can be served with rice. It can be served for 2 people. It requires hardly 30 minutes to cook.

Note: Curry should not be smashed. Only required amount of water should be added while boiling. Always add asafoetida to the oil once it is heated. This will add to taste.

Optional: Ingredients can be added/removed.

Chemicals, n: Noxious substances from which modern foods are made

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