Apr 21, 2008

Taro Root Curry - Chepangkezhangu curry

We usually use this taro root (chepankezhangu in tamil) to make sambar, more kozhambu and spicy curry. This recipe is for curry. Here is the recipe.


  1. Taro root - 3 cups (chopped into cubes)
  2. Turmeric Powder - 1/4 tsp
  3. Curry Powder - 1/2 tsp (acc to taste)
  4. Salt to taste
  5. Oil - 2 tbsp
  6. Mustard Seeds - 1/4 tsp
  7. Urad dhall - 1/2 tsp
  8. Asafoetida Powder - a pinch
First peel off the skin from taro root and make sure there is no sand on it. Take a wide pan, add a table spoon oil, heat it. Add mustard seeds, when it splutters add urad dhall, Asafoetida Powder and fry it till golden brown. Now add the vegetable, required amount of water, Turmeric powder, salt and curry powder to it and let it cook for 10 15 mts. This is the time, it takes to cook. If we do this curry in a iron pan, it will become more crispy than if we do it in a non-stick pan. When it is 3/4th done add the remaining oil and reduce the flame. Let it cook for another 5 mts. This is another side, we make for sambar rice or rasam rice. Try this and lemme know your comments.

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