12 December 2012,22:28 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oil. Add in all the ingredients for tempering. When the mustard seeds splutter, add the colocasia, salt and turmeric powder.
  • Cook on low heat for at least 20 - 30 minutes, turning the vegetable every 5 minutes. Take care not to break the pieces.
  • Roast till golden and sprinkle with poriyal powder. Mix well.
  • Serve immediately.


  • 1 kg colocasia, cooked, peeled and cut into small cubes
  • ½ teaspoon turmeric powder
  • 1 tablespoon poriyal powder
  • Salt to taste


  • 1 teaspoon Bengal gram dhal
  • 1 teaspoon black gram dhal
  • 2 tablespoon Cooking oil 
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 dry red chilli, halved
  • ½ teaspoon asafoetida powder
  • A few curry leaves

1 comment for “Cheppangkizhangu Roast (Colocasia Roast)”

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