Taro/ Cheppankizhangu roast ( Cola cassia/ Arbi roast )







Taro / Colacassia / Cheppankizhangu/Arbi is a popular root used in South Indian cuisine in different ways.
Both the leaves and root are used to make very tasty dishes. One of them is the Cheppankizhangu roast which we usually have it with Onion sambar or mixed veg sambar at home.

More about Taro


Taro /ˈtɑr/ is a common name for the corms and tubers of several plants in the Araceae family. Of these, Colocasia  is the most widely cultivated.
Taro is native to South India and Southeast Asia. It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable. It is a food staple in African, Oceanic and South Indian cultures and is believed to have been one of the earliest cultivated plants.

 Colocasia is thought to have originated in the Indo-Malayan region, perhaps in eastern India and Bangladesh, and spread eastward into Southeast Asia, eastern Asia, and the Pacific islands; westward to Egypt and the eastern Mediterranean; and then southward and westward from there into East Africa and West Africa, whence it spread to the Caribbean and Americas. It is known by many local names and often referred to as "elephant ears" when grown as an ornamental plant.

The corms, which have a light purple color due to phenolic pigments, are roasted, baked or boiled, and the natural sugars give a sweet nutty flavor. The starch is easily digestible, and since the grains are fine and small it is often used for baby food. The leaves are a good source of vitamins A and C and contain more protein than the corms...WIKI






Ingredients:


250 gms Taro root/Cheppankizhangu/Arbi
Pinch of turmeric powder
salt to taste
1 tsp chilli powder ( I used Kasmiri chilli powder for the deep red colour )
2 tsp rice flour
2 tsp besan 
Pinch of asafoetida powder


For tempering

1/2 tsp mustard seeds
1/2 tsp split udad dal 
2 tbsp oil

Method


Wash and clean the taro root , well and either pressure cook for 1 whistle or on a stove top till you are able to peel off the skin. That is the right texture of the root. Do not overcook by making it too soft.

Let the cooked taro root cool and then peel the skin, and make small roundels of it or thin slices .

Take a bowl and put the rice flour, besan , red chilli powder, salt, asafoetida powder and turmeric powder.

Toss the cooked pieces of taro in this mixture and keep aside for sometime.You need to sprinkle some water to and coat the pieces of taro with the mixture.

After few minutes, heat a pan, add the oil, let the mustard splutter and udad dal turn golden add the flour and spice coated taro pieces into the tempering and toss well.

Keep the flame on a medium heat and stir carefully to avoid smashing of the taro.

Continue  roasting till a crispy exterior is achieved.

The taro can be pan roasted for at least 15 minutes to get the good roasted effect.

Garnish with sprigs of curry leaves and the yummy taro roast is ready to be served with Onion sambar and rice. Any sambar will do but this is a preferred combination.