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I love Iyer samayal. The karis, kootus and kozhambus... yummy!! And what gets me everytime is how simple each recipe is! One of my favs is Chepangizhangu (English: Colocasia; Hindi: Arbi) Kari.
Warning: I use my instinct (not always right) when it comes to the measurements. Good luck!
You will need:
Chepangizhangu
Turmeric Powder (Haldi)
Red Chili Powder
Asafoetida Powder (Hing). I love hing so the more the better for me
Rice Flour (the more the flour the more crispy bits - but don't overdo it!)
Oil
Mustard Seeds
Urad Dal
Salt to taste
Cook Chepangizhangu in boiling water - make sure it is just about cooked, it will become too mushy if overcooked. Peel and cut into desired size. Toss in haldi, chili powder, rice flour, hing and salt. In a pan, pour oil and add mustard seeds and urad dal. Add the chepangizhangu mix once seeds splutter. Cook till raw smell of masala goes away.
Some people also add a bit of besan to the mixture. I haven't tried that out. Let me know if you have!
Some info: http://en.wikipedia.org/wiki/Colocasia
One of my favourites :) My mom's recipe is similar without the rice flour, but it still comes out pretty crispy - she semi fries it in small lots first for the stickiness to go away and then with the mustard/urad dal spluttering for the final brown fried finish :) Mmm you've made me really hungry now - I must try this with rice flour the next time and check it out - thanks!
ReplyDeleteThanks Aparna! Do share more!
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