Cheppankizhangu Kari



Arbi or Taro Root

Once my periappa went to a five star hotel with his office colleagues. He saw an item called Chamagadda fry. He asked the waiter whether it is a vegetarian dish. The waiter confirmed it and said it is a vegetable roasted and tossed with masala. He was curious as to what this vegetable would be! He ordered – to his surprise it was cheppankizhangu roast.

I love the flavour of this vegetable. The healthy way of making any vegetable is steaming and tossing in spices. If we roast it – all the nutritious value are lost and it is full of gas and hard to digest.

Ingredients :

Cheppankizhangu – 1/2 kg

Coconut oil – 4 – 5 tsp

Mustard – 1tsp

Urad dhal – 1tsp

Turmeric – 1 tsp

Red chilli powder – 1 tsp to 2 tsp as per your spice level.

Perrungayam – hing – 5 pinches

Curry leaves few

Salt – 2 tsp

Method :

Wash the Cheppankizhangu well. Soak it in water for sometime so that all the mud is removed and it is absolutely clean. keep it in a cooker and steam. I am making some rice in the cooker and on top of the rice vessel covered with plate, I have kept the Cheppankizhangu.

Keep it in the lowest flame and cook till one whistle comes. PLEASE DO NOT COOK ON MEDIUM OR HIGH FLAME. As the vegetable will become mushy. Once cooked it will look like this.

Allow it to cool under a fan. Cool completely before making the vegetable. If we toss it in spices -when it is hot then the vegetable will be mushy. Once cooled – remove the skin and chop them in round big pieces.

Add oil in a kadai. keep the spices ready in a cup (Turmeric, redchilli powder, hing and salt). Once the oil is hot – add mustard allow it to splutter – add Urad dhal- roast till golden brown. Then, add curry leaves. Add masala kept in a cup. Mix the masala in oil and quickly add the boiled and peeled Cheppankizhangu. Mix it. Cover it and keep it for 2 to 3 minutes. The Cheppankizhangu kari is ready.


Kovakkai Kari (Tindora )

  1. Chop Kovakkai.
  2. Add it to a vessel.
  3. Pour water in the cooker add a plate with holes to allow the water to flow easily. Keep the vessel with kovakai on top of the plate.
  4. Cover it and cook it in the lowest flame till one whistle. DO NOT KEEP ON MEDIUM OR HIGH FLAME AS THE VEGETABLE WILL LEAVE WATER.
  5. Then add oil ( 2 tbsp) in a kadai. Use vegetable oil or Til oil. Don’t use coconut oil for this recipe as it will spoil the unique flavour of kovakkai
  6. Add Mustard – allow it to splutter.
  7. Add Curry leaves.
  8. Add the masalas as shown in Cheppankizhangu kari. (Turmeric, Red chilli, hing and salt)
  9. Add the steamed kovakkai. In the cooker there will be only about 2 tbsp water. Add that water to your dhal or sambar.
  10. Mix well. Cook only for 2 to 3 minutes. See the step by step photos. Can you believe -it is steamed and tossed in oil.


Note :

  • Kovakkai is a very high fibre vegetable. Good for diabetics people. It relieves constipation.
  • You can make potato roast in the same way as Cheppankizhangu. Use coconut oil.
  • Don’t reduce the oil. Use as mentioned. The oil and the masala coating makes it a nice roast.
  • Can use few garlic in all the roast and see the difference.
  • Can use sambar powder /masala instead of red chilli powder.
  • Can use sambar masala and parruppu podi. This will give a very nice coating of masala in the vegetable.

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