Showing posts from November 17, 2016



Taro/cheppangizhangu 100 gms
Coriander powder one tablespoon
Turmeric powder one spoon
Red chilly powder one spoon
Pepper powder one spoon
Coriander leaves half cup finely chopped
Curry leaves one sprig
Shallots or bellary onion one finely chopped one tablespoon
Ginger gratings and garlic gratings one tablespoon
Mustard seeds one spoon
Fennel seeds one spoon
Salt to taste
Asafoetida half pinch
Mint leaves half cup finely chopped
Sesame oil quarter cup


Wash the taros several times to remove the clay.
Steam the taros in  a pressure cooker for 20 minutes.
Peel off the taros and chop discs shaped items.
Heat the oil over a medium flame in a frying pan.
Add mustard seeds to pop up.
Once it starts to pop up, add onion, curry leaves, mint leaves and coriander chops.
Saute for a while until the onion turns translucent.
Now reduce the flame to low.
Add turmeric powder, coriander powder, red chilly powder and asafoetida.
Add fennel seeds also.
Give a quick stir and add ginger garlic paste.
Saute fo…