Friday, January 7, 2011

Chembu roast - Taro fry

Another very easy recipe for those lazy cooks. So few ingredients and the only one that has to be chopped is the chembu itself (or cheppankezhangu as some call it) Those nights when I want to hit the sacks as soon as possible, I make these lovely things that go well with dal and rice.



Cheppan kezhangu/chembu/arbi/Taro/Colocasia - 6
Oil -1 tbsp
Chilli powder-1 tsp
Salt for taste
Asafoetida for taste
For tempering:
Curry leaves- 1 sprig
Mustard-1/2 tsp
Urad dal-1/2 tsp


My note:
I did not pressure cook the chembu as being asked in this recipe. I tried it once but it got really mushy, but tried it again with just one whistle which was fine. I usually take the chembu and wash them first to take off as much soil as possible. Then I boil them in an open pot for a while and check it in between with a fork or knife to see if it has been cooked just enough so that the peel comes off easily. Once cooked, allow it to cool down or just add cold water to it. Peel off the chembu with a small knife and cut them into bite size pieces. Now use them in the recipe.

1.Pressure cook the roots until 2 whistles. Peel of the skin and cut into small cubes.
2.Temper the rest of the ingredients in a tbsp of oil, add all the powders and cooked cheppankezhangu.
3.Roast for 5 mins. Serve.