SEPANKIZANGU (COLACASIA) ROAST

This recipe of colacasia (SEPANKIZANGU) is unique. Usually colasia
requires pre cooking and it is sticky by nature. So it is cooked
peeled and cooled and even refrigerated for some time before making
the curry.I am sure no one says "NO" to it when it is roasted and
served spicy.

It is done in a different way in our house. I remember we used to
make this paste in the traditional 'AMMI' quickly with the best result.
Because we use raw ingredients to make this paste.

COLACASIA 500 GMS

OIL 3 TSP

HALDI 1/4 TSP

SALT TO TASTE

FOR PASTE:

UDITH DAL 3 TSP

TAMARIND 1/2 LIME SIZE
OR
3TSP PASTE

RED CHILLIES 4


FOR TEMPERING:

MUSTARD 1TSP

UDITH DAL 1TSP

CHENADAL 1 TSP

BROKEN RED CHILLIES 2

CURRY LEAVES

LG 1/2 TSP


COOK COLACASIA, PEEL AND CUT TO REQUIRED SIZE AND COOL.

MAKE COARSE PASTE OF UDITHDAL,TAMARIND AND RED CHILLIES

ADDING VERY LITTLE WATER.ADD SALT AND MIX THIS WITH COOKED

VEGETABLE ENSURING IT IS COATED WELL ALL OVER.

HEAT OIL IN PAN MAKE TEMPERING ADD THE VEGETABLE,

AND SAUTE USING THE SPATULA FROM UNDER THE VEGETABLES,

TAKING CARE NOT TO BREAK THE PIECES. COOK ON LOW FLAME

TILL THEY ARE ROASTED.

THE SAME WAY YAM CAN BE MADE.USE 500 GMS YAM. CUT THE YAM

TO MEDIUM CUBES AND FOLLOW SAME PROCEDURE. TO GET BEST

RESULT YOU CAN SAUTE THE COATED PIECES FEW AT A TIME IN PAN AND

REPEAT WITH REMAINING PIECES, TO GET ALL THE PIECES EVENLY ROASTED.