Colocasia is also known as taro plant. It is rich in fiber, vitamins, minerals, potassium and magnesium. Seppankilangu fry goes well with Sambar rice.

Total Preparation time: 45 minutes

Ingredients

1. Seppankilangu – 3 medium size
2. Red Chili powder -2 teaspoon
3. Fennel seeds powder – 1teaspoon
4. Garam Masala powder – 1teaspoon
5. Shredded coconut – 2 tablespoon
6. Oil for frying
7. Salt – 1 teaspoon(as needed)

Saute

1. Cashew nuts -10
2. Curry leaves – 1 sprig

Preparation method

1. Wash the seppankilangu and pressure cook it in medium heat and wait for 2 whistles.
2. Peel the seepankilangu skin and cut them into thin lengthwise slices.
3. Deep fry the seepankilangu in pan by adding enough oil. Until it turns golden color keep it aside.
4. In a blender grind shredded coconut, red chili powder, fennel seed powder, garam masala powder, and salt. Into a fine paste.
5. Medium heat a pan pour oil, add cashew nut after it turns color, add curry leaves and add grinded paste to the pan. When it starts to thicken add seepankilangu and mix it well.
6. Cook in low heat until it is roasted well.