Chena / Senaikizhangu (Taro) - 1/2 cup (chopped)
Tamarind - 1 small gooseberry size.
Turmeric - 1/2 tsp
Chili powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Salt to taste
Oil as needed.
To roast and grind:
Red chili - 2
Garlic - 2 cloves
Fennel seeds - 1/2 tsp
Method:
1. Chop the taro into bite size squares and wash well. Boil the taro with enough water in a bowl with turmeric and tamarind until soft yet crunchy. Don't over cook it or else it will turn mushy. Strain it and discard the tamarind and set aside to cool.
2. In a pan dry all the ingredients on low flame till a nice aroma comes. Take care not to burnt it. Cool down, coarse grind and keep it aside.
3. Mix the cooked taro with this grounded mixture along with chili, garam masala and coriander powder and marinate it for 10 -15 mins.
Fry until golden brown and crisp.
Serve with sambar and hot rice. Also goes well with curd rice.I did Sorrel Leaves dal. It was delicious. .
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