Colacasia Roast

Ingredients (Translation)

1/2 kg Colacasia
1/2 tsp Turmeric powder
1 tsp Red chilli powder
Salt to taste
A bit of asafoetida
3-4 tbsp oil

For first version only-

1/2 tsp Mustard Seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
1 Big spoon Bengalgram flour
2 tsp Rice flour

Pressure cook Colacasia and remove the skin. Cut into medium sized pieces.

Add salt, turmeric powder, red chilli powder and asafoetida to it and mix well.

Now there are two versions to follow-

First version:

Add the bengalgram flour and rice flour to the colacasia and deep fry them. This consumes more oil.

Second Version:

Heat the oil, add some mustard seeds, bengalgram dal and blackgram dal. When it starts spluttering, add the colacasia (mixed with spices) and cook covered for some time. Keep mixing it well in between. In about 10 minutes, you will get the roasted look.

You could also add a little bit of tamarind paste to the second version to give it a tangy taste.

This goes very well with rice varieties.
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Anonymous said...

I like cheppakilangu very much


Looks delicious..!!

KayKat said...

The second version is how I usually work it - turns out lighter and quite tasty. I like the idea of using bengal gram flour, never tried that before.

Sirisha Kilambi said...

I love this veggie.....I usually deep fry yummmm :-))Am sure u shud have enjoyed this curry :-)

Kumudha said...

I have never tried this dish. This looks so delicious!

Sia said...

after looking at the pics i dont need to ask how it would have tasted! did u follow first or 2nd method?

easycrafts said...

@ Anonymous - I like it a lottttt too

@ Raks Kitchen - It tastes delicious too

@ Kaykat - Do try out the version with bengalgram flour

@ Sirisha -- Definitely, i enjoyed it a lot...

@ Kumudha -- Give it a try, u will definitely like it.

@ Sia -- I followed the second method

Thanks all for ur comments

Happy cook said...

I love them. When i was at home i used to eat them in heaps.

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Simple Indian food blog (author- EC) is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate. Please adjust the spices as per your taste. For any queries, please email us at