Colocaesia is commonly used all over southern part of India. It is used to made curries and fry. This is one of the most crispy and delicious fry from my hands. My kids love to eat this. This been a good combination with sambhar rice, curd rice, lemon rice and so on.
Colocaesia / Arbi / Chepang kilangu Fry
Ingredients:
- Colocaesia – ½ kg
- Chili powder – 3 tsp
- Turmeric powder – ½ tsp
- Salt to taste
- Oil – 1 cup
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- About to boil
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- Boiled and getting separated from water
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- Cut into small pieces
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- Mixed with spice powders
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- Getting fried
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- Colocaesia / Arbi / Chepang kilangu Fry
Preparation:
- Pressure cook colocaesia in water for 3 whistles. Drain the water, peel the skin and cut them into desired shape.
- Take those colocaesia pieces in the plate and sprinkle chili powder, turmeric powder, salt and pour in a tsp of oil. Mix them all together.
- Leave it aside for about an hour or keep it in sun for half an hour.
- Heat oil in kadai. Add these colocaesia little by little and fry them.
Serve hot.
Making of Arbi Fry / Colocasia Fry/ Chepang Kilangu fry:
Note: Stored in an air tight container, so that it would be crispy. Stays fresh for 2 days in room temperature.
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