Sepang kizhangu thick varuval (Taro deep dry) - Preparation time 25 to 30 mins
Sepang kizhangu fry will be tasty. Will be slightly crisp on outside and soft in inside. Rarely mom used to make this one because it will take little more time than the dry curry. People of all age group will love it. You can try it out. Consume hot or it will become soft and soggy.
Ingredients:-
Taro (Sepang kizhangu) - 10 pieces
Red Chili powder - 1 tsp
Salt - to taste
Asafoetida - 1/4 tsp
Rice flour - 3 tbsp
Bengal gram flour - 3 tbsp
Turmeric - A pinch
Oil - to fry
Preparation method:-
Cook sepang kizhangu with required amount of water(Taro should be immersed). When it is cooked soft (try to insert knife it will go in smoothly) peel the skin and chop to small thin cylinders.
In a cup mix the flour's, chili, salt, asafoetida and keep aside. Heat oil for deep frying.
In a large bowl take few chop sepang kizhangu and mix little amount of flour mixture so that it will be slightly coated.
When oil is hot bring the flame to medium and start deep frying the sepang kizhangu. Don't fry in high flame because it will get burned with cooking.
Colour changes slightly once the fry is cooked. Transfer to and dry bowl with tissue to remove excess oil.
Goes well with rasam rice and sambar rice.
Provide your feedback after trying it out. Surely it will be different and yummy recipe.
Sepang kizhangu fry will be tasty. Will be slightly crisp on outside and soft in inside. Rarely mom used to make this one because it will take little more time than the dry curry. People of all age group will love it. You can try it out. Consume hot or it will become soft and soggy.
Ingredients:-
Taro (Sepang kizhangu) - 10 pieces
Red Chili powder - 1 tsp
Salt - to taste
Asafoetida - 1/4 tsp
Rice flour - 3 tbsp
Bengal gram flour - 3 tbsp
Turmeric - A pinch
Oil - to fry
Preparation method:-
Cook sepang kizhangu with required amount of water(Taro should be immersed). When it is cooked soft (try to insert knife it will go in smoothly) peel the skin and chop to small thin cylinders.
In a cup mix the flour's, chili, salt, asafoetida and keep aside. Heat oil for deep frying.
In a large bowl take few chop sepang kizhangu and mix little amount of flour mixture so that it will be slightly coated.
When oil is hot bring the flame to medium and start deep frying the sepang kizhangu. Don't fry in high flame because it will get burned with cooking.
Colour changes slightly once the fry is cooked. Transfer to and dry bowl with tissue to remove excess oil.
Goes well with rasam rice and sambar rice.
Provide your feedback after trying it out. Surely it will be different and yummy recipe.
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