Seppangilangu / colocasia Roast – BM 20

Published January 20, 2014 by Bingo's Mom

When I bought this kilangu for the first time, I though this veggie is like potato hence I cooked as we cook potato. It turned out soft and mushy. Thanks to google and my MIL. Now, I know to prepare the crispy one. Goes well with mor kuzhambu / buttermilk kuzhambu.



Seppangkilangu / colocasia – 1/4 kg

Sambar Powder – 2 tsp

Chilly Powder – little less than 1/4 tsp

Turmeric powder – 1/2 tsp

Salt – To taste

To temper:

Oil – 2 to 3 tbsp

Mustard Seeds – 1/2 tsp

Urad dhal – 1/2 tsp

Curry Leaves – 2 strings


Wash the kilangu and cook in a pressure cooker for up to one whistle (not more than that). Cool down and peel off the skin. Slice them into 1/2 inch pieces. 
In a bowl add kilangu, sambar powder, chilly powder, turmeric powder and salt. Mix gently till the powders coat well. Keep aside for 10 minutes.
Heat a pan (preferably wide – heavy bottom one). I used pressure pan. Temper with items given under ‘to temper’. Add the marinated mixture. Gently stir till the oil coated with mixture. Make sure that the kilangu is not over loaded. Spread them well.
Cook on a low flame till it becomes crispy.

16 comments on “Seppangilangu / colocasia Roast – BM 20

  • looks yummy.. I follow my MIL’s version. she adds a spoonful of pottukadalai maavu , gives it a nice stir and cooks for 5 more mins. this makes the kilangu all separated with a nice coating of masala.
    I also follow one more of my own tip. pressure cook the kilangu the prev day, peel the skin and store in refrigerator that way the kozha kozha will not be there while cutting it into pieces..
    oru dish ozhunga varadhukku enna techniqueuu ellam yosikka vendiyadhu irukku.. sighh!!!

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