Friday, October 3, 2008

Sepakizhangu Varuval (Colocasia Fry)

Sepakizhangu (a.k.a Colocasia or Taro/Eddo root) fried is my absolute favorite. This root vegetable tastes different from potatoes but can be handled in pretty much the same way, except this is a bit more mushy in comparison. My mom deep fried wedges of the boiled sepakizhangu and when out of the oil, they were tossed with salt & chilli powder and I was crazy about these growing up... Wanting to try out a lower fat alternative to this method, so I set about baking them first before tossing them in a pan and got very satisfying results.

SEPAKIZHANGU VARUVAL (BAKED)

Ingredients:

Colocasia/Sepakizhangu - 8 to 10 medium sized ones
Chilli powder - 2 to 3 tsp
Turmeric - 1/2 tsp
Salt - to taste
Besan - 1 tbsp
Oil - 2 tbsp or lesser
Oil/Cooking spray (for the baking process).

Method:
1) Wash the sepakizhangu and add them to a bowl (one that can be placed in a pressure cooker). Sprinkle some salt on them lightly and do NOT add any water. Place uncovered in a pressure cooker and allow to cook for 1 whistle on high and 2 on medium-high or till done. They shouldn't be overcooked or they will turn very mushy.

2) When the steam subsides, take them out and add cold water immediately. Let stand until completely cooled. Peel and slice into half inch thick slices. (If they are too soft to the touch, refrigerate them for a while before handling, this will make them firmer).

3) In a large bowl, gently toss the slices with chilli powder, salt, turmeric powder, besan & 1 tbsp oil till uniformly coated with the masala. It will be sticky but not to worry.

4) Preheat oven to 400 deg F. Line baking sheets with aluminium foil, spray a layer of oil and lay the slices (without overlapping). Spray a bit more oil on top of the slices. Allow this to bake for 30 to 35 minutes or so till golden and dry, flipping over once in between.

5) I could've stopped there but it seemed to be lacking a little bit of sheen and looked quite dry so I heated up the remaining tbsp of oil in a big pan and added a bit more chilli powder and salt in the oil and immediately added the baked slices of sepakizhangu and tossed them around on a medium flame for about 5-7 minutes.

We had ours with rice & gongura pappu.

30 comments:

  1. how did you manage to make them look so good without deep frying ?

    ReplyDelete
  2. That looks too good... and love that it is baked.

    ReplyDelete
  3. you have done this fry perfect...and baking colocasia is a brilliant idea...even I like this fry,but never tried before because of the reason its deep fried... i can try like you:)

    ReplyDelete
  4. this is my mil fav...usually when we do sepankezhangu she does it two ways..one is thoku which by bil likes and varuval which my hubby likes...oh! I am missing those days :) thanks for shring!

    ReplyDelete
  5. that's a very nice idea to bake them instead of deep frying. its a must try recipe.. will bookmark it.

    ReplyDelete
  6. I cook the kizhangu mix some kuzhanbu powder and a 1 tsp of rice flour and shallow fry with little oil, they turn extremely crisp :) Looks tasty ur whole plate Lavy!

    ReplyDelete
  7. I too make this healthy option one in a while..looks good..

    ReplyDelete
  8. looks lovely .. I like colocasia ... havent tried this one though

    ReplyDelete
  9. My favourite..looks delicious Laavanya..

    ReplyDelete
  10. This looks awesome...and it is baked...great :)

    ReplyDelete
  11. oh could be baked too..never came to my mind..looks so crispy and delicous..my hubby's favourite..

    ReplyDelete
  12. My fav..But I make it a different way..But this one is more healthier..Love this Lavanya..

    ReplyDelete
  13. Laavanya, can there be water in the body of the pressure cooker (and not the bowl in which the taro is kept)? Won't it be risky otherwise?

    ReplyDelete
  14. I haven't had deep fried colocasia fry... I have to try that first, then I will move on to the baked version ;) It looks awesome laav!

    ReplyDelete
  15. wow, that looks superb and with gongura dal and rice... it's even better :)

    ReplyDelete
  16. Hi DB, We were pleasantly surprised too at the outcome. The final sauteeing, after the baking,makes them look good.

    Thank you Anudivya & Happy cook.

    Raks, deep fried is yummy but this is pretty good too.

    Sangeeth, didn't know that thokku can be made.

    Thank you Mahima. Let me know when you try it.

    Cham, that sounds delicious.

    Good to know Divya.

    Thank you Deesha, Priya & Usha.

    Sowmya, do try, it was good.

    Thank you Uma.

    Kamala, do post your version sometime.

    Sra, that's exactly what I meant... about no water in the vessel in which the sepakizhangu is.. not the pressure cooker, that definitely needs water like usual. Sorry if it was misleading.

    Sig, you must try that for sure... Am sure you'll like it.

    Thank you Mandira.. we did enjoy the meal.

    ReplyDelete
  17. The name itself make me mouth watering...My husband loves those..yours looks like breadfry....Yummyy...And OMG you are having brown rice with that....Great yar

    ReplyDelete
  18. looks really great..new and easy recipe

    ReplyDelete
  19. TH and I searched for this veg in Singapore but in vain :( haven't been lucky yet!

    ReplyDelete
  20. looks very inviting! Sepakizhangu is my favourite.. I make a kuzhambu version. Your fry looks very tasty :)

    ReplyDelete
  21. A great companion Laavanya. Nothing can beat its taste. Viji

    ReplyDelete
  22. WOW...they looks absolutely great and healthy...Love it...

    ReplyDelete
  23. I know I'd enjoy them for breakfast or dinner with a cup of tea.

    ReplyDelete
  24. Divine food. Verything on the platter is tempting.

    ReplyDelete
  25. for being a sepakizhangu hater..i must say that looks delicious..awesome idea on baking!!

    Rajitha

    ReplyDelete
  26. Unbelievable that this wasn't deep fried, looks smashing.

    ReplyDelete
  27. Please check out my blog, I have tagged you :)

    ReplyDelete
  28. I love that its a baked recipe...looks perfect in the plate as a dish dish

    ReplyDelete

Thank you for stopping by and providing your valuable feedback. NOTE: I have disabled Anonymous comments (since I was getting a lot of spam).