Seppankilangu poriyal (Taro / Colocasia & coconut fry)

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.