Saturday, May 25, 2013

Cheppankizhangu /Tara root masiyal

Cheppankizhangu /Tara root masiyal



cheppankizhangu / tara root -6
ginger                                 -1 tbsp. finely chopped
tamarind  paste                   -1 tbsp.
shredded coconut                -11/2 tbsp.
green chillies                       -5 finely chopped
mustard seeds                     -1/4 tsp
chana dhal                          -1/2 tsp
urad dhal                            -1/2 tsp
salt                                     -to taste
oil                                       -2 tsp


  • In a pressure cooker cook washed cheppan kizhangu / tara root in water for a whistle.
  • Once the pressure goes off  drain the water .Peel the skin and mash it thoroughly.

  • In a pan heat oil and allow mustard seeds to splutter and temper with urad dhal and chana dhal.

  • Follow it with finely chopped ginger and green  chillies.

  • When raw flavor goes off add the mashed cheppan kilangu / tara root, tamarind pate and salt. Sprinkle little water if needed.

  • Cook thoroughly until it blends well.

  • In a small pan heat little oil and fry shredded coconut until golden.

  • Garnish the roasted coconut with the cooked masiyal.

  • Serve  as a side with Rice.
Serves  4


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