Cheppankizhangu Masiyal

Cheppankizhangu aka Taro Root is a sticky root vegetable but has a wonderful taste when made into a masiyal side dish. It pairs well with both rice and roti, making it the perfect side.

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Cheppankizhangu Masiyal

Cheppankizhangu is a sticky root vegetable but has a wonderful taste when made into a masiyal side dish. It pairs well with both rice and roti, making it the perfect side.

Course: Side Dish

Cuisine: Indian

Servings: 6

Ingredients

• 10 cheppankizhangu pieces
• 1 cup onion (chopped)
• 1 cup tomato (chopped)
• 4 green chilies (split in half)
• 15 curry leaves
• 1 lemon sized ball tamarind (soaked in ½ cup water)
• ¼ tsp turmeric powder
• ½ tsp red chili powder (adjust to taste)
• 2½ cups water (to cook cheppankizhangu)
• ½ cup water (adjust consistency if needed)
• 5 tbsp oil
• 1 tsp mustard seeds
• ½ tsp urad dhal

Instructions

• Wash cheppankizhangu and add to a pressure cooker.
• Add water and cook for 1 whistle. Set aside to let the pressure release naturally.
• When the pressure releases naturally, open the pressure cooker and strain the water. Make sure the cheppankizhangu is soft.
• Peel the skin of the cheppankizhangu and mash with a masher. Set aside once done.
• Add oil to a pan. Once hot, add mustard seeds and urad dhal to the pan.
• Once the mustard seeds start to crackle, add onions and green chilies.
• When the raw smell of the onion fades, add curry leaves and turmeric powder. Mix well.
• Next, add chopped tomatoes. Cook until the tomatoes become soft.
• Now, add the mashed cheppankizhangu and combine well.
• Add the tamarind extract, chili powder, and salt. Mix well and cover with a lid. Cook for 5 minutes on medium flame.
• Open the lid and mix well. Cook for 5 more minutes. Mix frequently and cook until the mixture doesn't stick to the spoon anymore.
• Serve hot with roti and rice.