Cheppankizhangu Masiyal

Chettinad 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.

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)
  • 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.

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