8 Mar 2013

Hot and Crispy Sepang Kizhangu Varuval / Taro Fry


Sepang Kizhangu Varuval / Taro Fry

Ingredients :

Sepang Kizhangu Varuval / Taro Fry

Sepang Kizhangu / Taro - 250gm
Onion - 1 no (finely chopped)
Ginger Garlic Paste - 1 tsp
Red Chili Powder - 1 and 1/2 tsp
Besan Flour - 2 tbsp
Rice Flour - 1 tsp
Sooji / Rava - 2 tsp
Curry Leaves - 1 stk (finely chopped)
Salt to Taste
Required Water.

To Marinate :

Lemon - 1/2 no (juice)
Turmeric Powder - 1/4 tsp
Little Salt.

Method :

  • First Pressure Cook Sepang Kizhangu / Taro for 1 whistle and 5mins in simmer.
  • When all the steam has escaped, open Pressure Cooker, let it cool, peel off the outer skin, then chop into bite size.

Sepang Kizhangu Varuval / Taro Fry

  • Now Marinate Sepang Kizhangu / Taro with mentioned ingredients for 10mins.
  • Then add rest of the remaining ingredients, blend well with required Water (sprinkle) til Besan flour coats the Taro completely.

Sepang Kizhangu Varuval / Taro Fry

  • Then deep fry in Oil and ready to serve.

Sepang Kizhangu Varuval / Taro Fry

Serving Suggestion : Serve hot with Village Sambar or Drumstick Sambar or Curd Rice

No comments:

Kalais Cooking Recipes