Ingredients (serves for 2)
Seppankilangu / taro / colocasia- 4 nos
grated coconut - 4 tsp
oil - for deep frying + 2 tsp
ginger -1 inch piece
salt - as needed
red chili - 2 -3
fennel seeds - 1 tsp
Method:
- pressure cook seppankilangu just for one whistle
- peel off the skin and slice it. Let it dry for 10 - 15 mins
- deep fry the sliced pieces
- grind grated coconut, red chili, ginger and fennel seeds coarsely
- in a pan, add 2 tsp of oil and grounded coconut mixture, salt
- saute it for few mins and then add the deep fried seppankilangu pieces
- fry till the coconut mixture changes in color.
- serve as side dish for any rice varieties and any type of curries.
I wish for the great of success in all of our destiny endeavors
ReplyDeleteThey communicate seamlessly check this and strive to garner a comprehensive understanding of projects. Their helpful ideas and insights add value.
ReplyDelete