This Fry takes little more time. But the process is simple and the result is always amazing. When I didn’t learn to cook Chicken, I made this to please my Hus. (Looks like chicken, doesn't not).
Though everyone in our family makes this, my Aachi’s Seppangizhangu is always the best. My cousin is very much fond of this recipe and eats as a starter. She prepares this early and keeps it ready whenever he is supposed to come back home from hostel during his college days.
Colocasia ½ kg
Chilli Powder ¾ tsp or acc. to your taste
Oil for Shallow frying
Cook Colocasia. When cooled, peel off its skin and cut into two or three halves. Keep it near Window for 10-15 minutes.
Sprinkle Chilli Powder and Salt. Keep it aside for 5-10 minutes.
Heat Oil in a Pan. Add the Colocasia and shallow fry them until done.
Serve with hot steamed Rice and Sambar or any Kuzhambu or even as a starter or snacks.
This recipe goes to “Anyone can cook Series” of “Taste of Pearl City”
and to Lets' Cook: Break Time Series of Radhika's Tickling Palates.
My Grandma keeps this under Sun for 10-15 minutes before adding Chilli Powder. For best results, try this or keep it near window as I did. This will make them firm.
I used Electric Cooker to cook Colocasia. If Pressure Cooker is used, make sure it is not over cooked.