TARO ROOT FRY

Chepakilangu/ Taro root fry is a very easy recipe. I never got this before because I know when my grandma makes it i have seen it sticky and slippery.  But after frying it will taste yummy. But this week I felt like eating it, just forgetting about the sticky part on it, i went to the near by store to find some nice Taro root and bought, Now it is time to make it,hope i mach my grandma's taste. She is such a wonderful cook, the best part is she will make nice authentic recipes and also feeds me, that's the best part what i like. 

Cuisine : South Indian

Preparation time : 10 mins

Cooking time : 10 mins

Course : Side dish

Main Ingredients : Chepakilangu/Taro root

Ingredients :

Taro root (Cooked) - sliced 2 cups

Chilli powder - 1 tbsp

Seasoning - 1 tbsp

Salt to taste

Preparation :

• To cook the taro root, we have to pressure cook for atleast 10 mins. If you dont have a pressure cooker its fine. Boil some water in a pan and when it is nice and hot drop the taro root to the water and close it with a lid and cook for like ten minutes and till a knife goes smooth inside the taro root.
• When it is nicely done, take another pan and add oil.
• In between while the oil is getting hot, we can remove the skin of the Taro root and start slicing it in a round shape.
• When the oil is hot enough you can start adding sliced taro root to it , slowly one by one so it has enough space to cook in the pan. 
• When one side is done do the other side,use a tong to flip it and Roast well.
• You can also close with a lid, to cook evenly.
• When you are done with roasting the Taro root, take it in a large bowl to add spice and toss it.
• Now it is time to add up some spice, add chilli powder and salt to taste, Now you can toss it really well. This has to be done when the Taro root is hot, only then the salt and chili powder will stick to the Taro root.