Cheppankizhangu varuval/ Taro Root fry

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Taro's scientific name Colocasia means edible in Latin. Taro is grown in tropical areas and is a starchy, potato like tuber with a brown, fibrous skin and gray-white (sometimes purple-tinged) flesh.. Taro roots are extremely nutritious as they are a good source of fiber, contain a high amount of protein, calcium and phosphorus.

Like the potato, the taro root may be prepared in a variety of ways including boiling, frying and baking. In Hawaii, it's used to make the famous
POI.
Cheppankizhangu varuval/ Taro Root fry are taro corms deep fried in oil for an excellent side item with rice.


Cheppankizhangu varuval/ Taro Root fry


List of ingredients: 
  1. Taro root - 5 or 6 
  2. 2 teaspoons Chilli powder 
  3. 1/2 teaspoon Turmeric powder
  4. oil for frying 
  5. 1 teaspoon salt 
  6. 1 teaspoon kadala mavvu/ bengal gram flour
Procedure:

  1. Wash and boil taro roots till done. Do not overcook them. Overcooking may result in mushy taro root instead of golden, crispy perfection. I cook them with a small piece of tamarind~this prevents throat irritation that is sometimes associated with taro root.
  2. Let cool, peel the skin and cut into rounds of ¼ inch thickness.
  3. Sprinkle the pieces with gram flour, salt and chilli powder and mix them without adding extra water.
  4. Heat oil in a Kadai/pan and deep fry the flour coated taro pieces. Separate each piece before dropping them into oil. Fry them in two batches. When they turn golden brown, remove and drain them on paper towel.

Serve with Rice .

20 comments:

  1. i havent seen taro roots yet. i wonder how they look.. :) but ur recipe looks very delicious.

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  2. That looks like a winner! Perfectly browned. My mom used to make it a lot.

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  3. Anjali,I have linked the pic to Taro root. Take a look. They are available at all Indian and Asian grocery stores.

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  4. Thanks Divya, this is my mom`s recipe too.

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  5. Hi Sarada

    Taro roots look delicious.Nice and simple recipe. Will def try it

    Nandini

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  6. Hi,
    Thanks for your comment on my blog.
    You have a nice collection of recipes..and Taro Root fry looks amazing.
    Shingada (Marathi) is called as Water Chestnut in English. Singada flour is generally used in Fasting (Upavas)Food.
    Thanks

    Chakali

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  7. I just love these chips. Looks so delicious. I mostly use taro in dals and pulusu of course curry.

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  8. Hi ya
    This is my first time here...
    Our own typical Tamil dish...lovely pics...urs look so tempting!

    I am pretty new to this blogging world...jus popped in to say my hi!

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  9. First time at ur blog.U have nice and lovely blog.

    Its my favorite one...Fry looks mouthwatering and I am feeling hungry now......

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  10. hey..how are you doing ...
    perfect looking fires.. they look so tempting...

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  11. Oh this is my absolute favorite - looks amazing.

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  12. pic looks inviting and the dish is delicious!
    Visit my blog while u find time and join in the chicken event going in my blog!

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  13. That looks yummy and the color and texture is perfect

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  14. I thinking roasting it in the oven for 25-20 minutes after boiling would also turn out very good. Recently I tried potato in that method and it came out well.

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  15. mouth watering....

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