cheppankizhangu/Tararoot-5 medium

curry leaves                       -few

oil                                       -to deep fry

shallots                               -6

sambar powder                   -1/2 tsp

salt                                      -to taste

chili powder                        -1/4 tsp

turmeric                               -pinch

fennel powder                      -1/5 tsp

Method:

• In a blender grind  the ingredients given under masala to grind into a paste .

• In pressure cooker cook tararoot/cheppakizhangu in water for a whistle.Alternately you can cook in pot too.

• Peel the skin off and cut into thick roundels.

• Deep fry the tararoot until golden.

• In a pan heat oil and add the blend paste.

• When its raw flavor goes off add little water to it.

• When it starts boiling in it add the fried tararoot.

• Mix until the masala coats well all over the tararoot.
• Garnish with chopped curry leaves.

• Serve as a side with Rice/appetizer