We always look out for colacassia roast at weddings. They are crunchy and the mild spices give it an added taste. A sathvic dish that does not have any onions.
COLACASSIA ROAST / Sepang kizhangu Kari
Colacassia, or taro root, can be made exceptional when cooked and roasted with South Indian spices. They are mild, they are good, and they make the taste delicious. An exceptional tasting 'kari' and a favorite with many in the region of Tamil Nadu.
- 1/2 kg Colacassia (taro root)
- 1/2 tsp Chilli powder / Cayenne pepper
- 1 tbs Rice Flour
- ½ tsp Turmeric Powder
- ½ tsp Asafetida / Hing Powder
- 8 whole Curry Leaves
- 1/2 tsp Salt
- 1/4 tsp Mustard Seeds
- 5 tbs Oil
- Boil the colocasia in three cups of water until the skin breaks loose. Ensure the vegetable remains firm to the touch.
- Drain the water, peel the skin and chop the colocasia into bit-sized or thin round pieces. Sprinkle chilli powder, turmeric powder, asafetida powder, salt and flour into the peeled bits.
- Add a little oil and gently mix with fingers until vegetable bits are evenly coated with the spices.
- Heat oil and pop the mustard seeds. Stir in the bits and mix for a few minutes, ensuring the colocasia goes crunchy and golden on the outside while retaining its softness inside. Add curry leaves, stir and remove from flame. Serve as a side with steamed rice and a main course gravy.
- Tasty Tip: Adding rice flour gives a fantastic crunchiness and taste to the vegetable. These small tips go a long way in creating a delectable dish. If the rice flour is added more then ensure the other spices are added more as the rice flour brings down the salt and spice level. Learn with a passion and prepare with a devotion. You cannot go wrong. This vegetable is available in the Indian groceries.