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Wednesday, March 24, 2010

Seppankizhangu/Colacasia Roast


5 Seppankizhangu
1/2tsp Mustard seeds
1/2tsp Urad dal
1/4tsp Turmeric powder
1tbsp Chilli powder
How to:
  • Boil the seppankizhangu, peel the skin and cut into round slices.
  • In a skillet, heat oil, add mustard seeds, when they sputter, add urad dal.
  • Then add turmeric powder and chilli powder and saute.
  • Now toss the seppankizhangu slices, mix well and roast in a low flame along with salt.
  • Roast until it starts browning and crispy.
Serve with sambar rice or dal rice.

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