10 Oct 2012

Crispy Sepang Kilangu Varuval | Taro Fry | மொறு மொறு சேப்பங்கிழங்கு வறுவல்


Sepang Kilangu Varuval / Taro Fry


Ingredients :

Sepang Kilangu Varuval / Taro Fry Ingredients


Taro / Sepang Kilangu - 250 gm
Kashmir Red Chili Powder - 1 and 1/2 tsp  
(or Ordinary Red Chili Powder - 1 tsp)
Turmeric Powder - 1/4 tsp
Oil - 3 tbsp
Salt to taste.

Method :


  • First steam the taro in idly pan or pressure cooker pan (for pressure cooker don't use whistle). Allow it cool completely.
  • Peel off the skin and discard.
  • Chop the taro into thin slice.


Steps To Make Crispy Taro Fry :
  • Marinate the taro with kashmir red chili powder, turmeric powder and required salt for half an hour.


  • Shallow fry the marinated taro in hot oil in a non-stick pan on both sides until crispy and ready to serve.

Sepang Kilangu Varuval / Taro Fry

Serving Suggestion : Serve Hot (else it will not crispy) with Sambar or Village Sambar and Rasam

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