Thursday, 17 November 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 for a while until the aroma of ginger and garlic gets.
Add the taro discs and sprinkle salt,
Allow the taros to turn golden brown and crispy.
Give a gentle stir.
Finally, sprinkle pepper and stir gently.

Crispy and tasty taro chops are to be collected in a dry serving bowl;
pairs very well with rasam satham, curd rice and buttermilk saatham.

Taro is a root vegetable. Taros's crunchy underground root is known as corm that is widely used as the root vegetable in the culinary world. They are free from gluten and rich in dietary fiber. It has good levels of B complex contents such as Vitamin B6, folate, Thiamin, etc.It is a good source of , flavonoids, zinc, copper, potassium, calcium and magnesium. It is supporting the regulation of heart rate.

Hence we may consume this root veggie in several versions of cooking methods.😊😊

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