Seppankizhangu(Colocassia/Arbi) - 1/2 kg.
Salt - as per taste
Oil - 1 ladle
Chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Mustard seeds - 1/4 tsp.
Urad dhal - 1 tsp.
While buying colocassia, choose round ones instead of lengthy ones.
Boil seppankizhangu in water, peel the skin and keep aside.
In a kadai, heat oil, add mustard seeds, urad dhal and turmeric powder. When dhal turns golden brown add the kizhangu, salt and chilli powder. Gently turn it so that all ingredients are coated well. Keep in simmer and fry till golden brown. The kizhangu will be sticky. So, do not turn it often.