Friday, January 10, 2014

Seppankilangu poriyal (Taro / Colocasia & coconut fry)

seppankilangu poriyal

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


  • 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.


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