Ingredients:
- Seppankizhangu – 10 to 15 Nos
- Red chili powder – 1 tsp
- Sambar Power – 1 teaspoon
- Turmeric Powder – a pinch
- Asafetida powder – ½ tsp
Seasoning:
- Oil – 4 tablespoon
- Mustard – ½ teaspoon
- Cumin seed – ½ tsp
- Salt –as per taste
- Curry leaves – few
Method:
- Boil the cololasia in a pressure cooker until one whistle, or u can boil the vegetable in water. Be careful not to overcook the colocacia as it will turn mushy. Cool and peel them. Cut into half.
- In a bowl add cooked cololasia, Chili powder, Sambhar powder, Hing, Turmeric powder, salt and mix well and keep aside for five minutes.
- Heat the oil in a frying pan, add mustard seeds. When it pops up, add cumin seed and curry leaves and fry till the dhal turns light brown. Then add the above cooked cololasia mixture and mix well.
- Turn gently now and then and roast till it become light brown. Add curry leaves and mix well.
Tip: Wash the taro root and cut into small pieces. Place them in idli stand and steam cook them for 10 -15 minutes. Then remove the skin and let them cool.
Courtesy: Sadhana’s Kitchen
-
General guidelines for healthier food – Both body and mind:
- One should be thinking about Perumal (Nama Smaranam) while cooking, and the purpose should be to offer the preparation to Him.
- Once the food is prepared, it should be offered to Perumal first. While offering, one should make sure that the food is neither too hot nor cold. It should be offered with love and affection.
- Please do not offer either pre-cooked food bought from outside or any pre-consumed food.
- Please follow thiruvaradanam kramam as instructed by your respective acharya. (http://anudinam.org/2012/03/08/bhagavad-tiruvaradhanam/)
- Follow ahara niyamam as much as possible. Atleast make sure that onion and garlic are not used at all.(http://anudinam.org/2012/06/11/srivaishnava-ahara-niyamam/)
- Please ensure that food which are not prasadams are not consumed.
