- Well, do you know what “Eddoe” is? I didn’t. Until I Google-d for CheppanKizhangu.
Since Eddoe sounds fancier than CheppanKizhangu, I thought I will name this post after it. I get to quiz you guys about it too.
Would I have known the names Eddoe or Taro, if it were not for internet? I guess not. It struck me how much we are dependent on the net for even the smallest thing. Want a decent Morkuzhambu recipe? Google it. Want to get the names of restaurants near your home? Google it.
So lets all ‘O Podu’ for internet and the search engines.
And let me eat my Eddoe fry ;-)
Namma CheppanKizhangu : some 15 No.s (This serves two)
Oil : 2-3 tbsp
Chilli powder : 1/2 tsp
Coriander powder : 1/2 tsp
Turmeric powder : 1/4 tsp
Salt : to taste
- Wash the root thoroughly in running water.
- Boil it in an open pan till it starts to soften. Or you can pressure cook it for one whistle.
- When its cooked, peel the skin and cut into small bite sized pieces.
- Heat oil in a wide non stick pan. Add the cheppankizhangu to it.
- Add salt, chilli powder, turmeric powder and coriander powder. Alternatively, you can add 1 tsp sambar powder.
- Fry in low flame about 10 minutes or until it is roasted nicely, carefully flipping each piece now and then.
- Serve with rice, if there is any left after tasting ;-)
- Wash and pat dry the cheppankizhangu. Divide into two batches.
- Microwave each batch for 2 -3 minutes, until steam builds up.
- Wait for a minute or two till it cools down.
- Peel the skin, cut into bite sized pieces
- Follow from step #4 described above.
According to your Microwave wattage, adjust the cooking time.
Do not cook for a long time
Always be around while cooking in MW
If you are uncomfortable using a bag in MW, follow the stove top method.