Cheppankazhange Roast

How to Prepare

1. Peel and grate the Cheppankazhange (Colocasia) into fine pieces.
2. In a mixing bowl, combine grated Cheppankazhange with rice flour, red chili powder, turmeric powder, asafoetida, and salt. Mix well to coat evenly.
3. Heat oil in a large frying pan over medium heat.
4. Add mustard seeds and wait until they splutter. Then add urad dal and curry leaves, sautéing for 30 seconds.
5. Add the spiced Cheppankazhange mixture to the pan and stir well to combine with the tempering.
6. Cook on medium-low heat for 15-20 minutes, stirring occasionally to ensure even roasting and to prevent sticking. Add a little more oil if needed.
7. Once the mixture turns golden brown and crispy, turn off the heat.
8. Serve hot as a side dish with rice and sambar or rasam.