Colacasia Roast
Pan-fried until the edges go dark and crispy, this mixed fry is the kind of dish you eat standing in the kitchen before it ever reaches the table. Dry-roasted with spices and finished with a fistful of curry leaves.
Ingredientsfor 3 servings
- 250 g Colacasia Chembu
- Oil — for frying
- 1/4 tsp Mustard seeds
- 1/4 tsp Black gram
- 1 tsp Coriander seeds
- 3 – Dry red chillies
- 1/2 tsp Black gram (Uzhunnuparippu)
- 1/4 tsp Fenugreek seeds (Uluva)
- 1 tsp Coconut — grated
- Asafoetida powder A pinch (Kayam)
- Salt, to taste
Preparation
Step 1
Pressure cook the vegetable such that it is not too soft, peel it and set aside.
Step 2
Fry/roast the ingredients for masala in little oil(like for sambhar).
Step 3
Dry grind the mixture into a fine powder.
Step 4
Heat a little oil in a pan or a kadai.
Step 5
Let the mustard seeds crackle and black gram.
Step 6
Add the vegetable followed by dry ground masala and cook until the curry is done.
Step 7
Oil may be added intermittently, if necessary.
Step 8
Goes well with sambhar rice & dahi rice. You can eat simply if it is made crispy.
Tip
Patience at the dry-roasting stage is everything. The longer you let the moisture evaporate, the more concentrated the flavour becomes.
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