Friday, February 28, 2014

Cheppankizhangu masala roast/Tararoot masala Roast

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Cheppankizhangu  masala roast/Tararoot masala Roast


cheppankizhangu/Tararoot-5 medium
curry leaves                       -few
oil                                       -to deep fry

Masala to grind:

shallots                               -6
sambar powder                   -1/2 tsp
salt                                      -to taste
chili powder                        -1/4 tsp
turmeric                               -pinch
fennel powder                      -1/5 tsp


  • In a blender grind  the ingredients given under masala to grind into a paste .

  • In pressure cooker cook tararoot/cheppakizhangu in water for a whistle.Alternately you can cook in pot too.
  • Peel the skin off and cut into thick roundels.

  • Deep fry the tararoot until golden.

  • In a pan heat oil and add the blend paste.

  • When its raw flavor goes off add little water to it.

  • When it starts boiling in it add the fried tararoot.

  • Mix until the masala coats well all over the tararoot.
  • Garnish with chopped curry leaves.
  • Serve as a side with Rice/appetizer

Serves  3

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