6 Oct 2013

Taro Chops | Sepang Kizhangu Chops | சேப்பங்கிழங்கு சாப்ஸ் | Fried Taro Chops


Taro Chops | Sepang Kizhangu Chops



Ingredients :

Taro Chops | Sepang Kizhangu Chops

Sepang Kizhangu / Taro - 300 gm
Red Chili Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Turmeric Powder - 1/4 tsp
Ginger Garlic Paste - 1 tsp
Oil for deep fry + 1 tbsp
Salt to Taste.

To Roast & Grind Into Powder 1 :

Cashewnut - 10 no
Poppy Seeds - 1 tsp
Pepper - 1/2 tsp
Fennel Seeds - 1/2 ts.

To Grind Into Paste 2 :

Onion - 1 no
Green Chili - 1 no
Coriander Leaves - 1 tbsp (chopped)
Curry Leaves - 1 stk

Method :

Taro Chops | Sepang Kizhangu Chops

Steps To Steam The Sepang Kizhangu \ Taro : (shown in above image)
  • Wash the sepang kizhangu \ taro and steam in a pressure cooker pan or idly pan for 5min. (for pressure cooker, don't use whistle)
  • Allow to cool completely.
  • Peel off the outer skin.
  • Slice into length wise and keep aside.

Taro Chops | Sepang Kizhangu Chops

  • Dry roast the mentioned ingredients 1 for few seconds. (above image 1)
  • Allow to cool them completely. (above image 2)
  • Grind into fine powder and keep aside. (above image 3 & 4)

Taro Chops | Sepang Kizhangu Chops

  • Then grind the mentioned ingredients 2 (onion, green chili, coriander leaves and curry leaves) into fine paste and keep aside. (shown in above image 5 & 6)

Taro Chops | Sepang Kizhangu Chops

Steps To Make Sepang Kizhangu \ Taro Chops :
  • Deep fry the steamed sepang kizhangu \ taro in hot oil til it becomes golden brown colour and crispy (shown in above image 1 & 2). Keep aside.

Taro Chops | Sepang Kizhangu Chops

  • Heat oil in a kadai / pan, add ground onion and saute for an minute.
  • Add ginger garlic paste and saute til its raw smell leaves.
  • Add red chili powder, garam masala, turmeric powder and required salt, saute until its raw smell leaves.

Taro Chops | Sepang Kizhangu Chops

  • Add fried sepang kizhangu \ taro and saute for an minute and sprinkle little water in between. (image 6 & 7)
  • Finally add roasted-ground masala powder and again saute for an minute or until its raw smell leaves. (image 8 & 7)
  • Ready to serve.

Taro Chops | Sepang Kizhangu Chops

Serving Suggestion : Serve hot with Curd Rice or Sambar Rice.

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