August 3, 2015

Seppang Kizhangu / Colocasia / Taro Root Fry

     Everyone loves French Fries. But since it is made of potato, it is not health. Seppand Kizhangu Fry is a good health alternative and the best part is that is very easily available and also easy to make.

      You can have it with sauce; it also goes well with  Sambar Rice, Mashed Green Gram or Mashed HorseGram with Rice.

Recipe Cuisine : South Indian | Recipe Category: Fry / Poriyal
Preparation Time: 5 mins  | Cooking Time: 25 mins | Serves: 2-3
Seppang Kizhangu
1/4 kg
For deep fry
1 tesp
To taste
1. Wash and pressure cook the seppang kizhangu with little water (3/4 cup) for 2 whistles in high flame.
2. After pressure has gone, take them out from the cooker and allow it to cool down.
3. Then remove the skin of the kizhangu and cut them into lengthwise 4 pieces.
4. Heat the oil in a pan, fry the lengthwise pieces batch by batch till they become golden brown color.
5. Take it out from the oil and immediately spread the red chilli powder and salt on it. Then toss it or gently mix with spoon.

     Crispy and spicy seppang kizhangu fry is ready. Serve it immediately.


Vikis Kitchen said...

My all time favorite. Fry looks superb !

kitchen queen said...

delicious fry.

Gauri said...

Absolutely love this, looks great

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