Malanga root is called Cheppankilangu/Seppankilangu in Tamil. It is similar to potatoes but more starchy. The root has to be boiled in water before cooking.
Commonly the root is peeled, sliced into thick slices and mixed with salt, turmeric powder, chilli powder and ginger garlic paste. The slices are deep-fried. The result will be crispy slices of Cheppankilangu. You can also bake the slices in the oven.
I tried to do something different today instead of the usual fry. Adding coconut gives this dish texture and adds flavour to the dish. This is a great side dish for sambar, rasam or curd rice.
- Malanga root/ Cheppankilangu – 2 big roots
- Oil – 1.5 tbsp
- Mustard seeds – 1/8 tsp
- Cumin seed – 1/4 tsp
- Asafoetida/ Hing – 3 pinches
- Turmeric powder – 1/8 tsp
- Curry leaves – 10 leaves
- Onion – 1/2 cup, chopped
- Red Chilli powder – 1/2 tsp, adjust according to taste
- Salt – to taste
- Shredded coconut – 2 tbsps
- Cilantro – to garnish
- Peel the malanga root and dice it into small chunks.
- Boil the malanga chunks in water until they are almost cooked.( Test using a fork. It should not be too soft)
- Drain the malanga chunks using a colander.Set it aside.
- Heat oil in a non stick pan.
- Add mustard seeds and wait till it splutters.
- Add cumin seeds, hing and turmeric powder.
- Saute for few seconds and add the chopped onions and curry leaves.
- Saute until the onions turn golden brown.
- Add chilli powder and let it cook for a minute on medium heat.
- Add the cooked malanga root chunks. Stir occasionally.
- Add salt to taste.
- If the malanga root sticks to the bottom of the pan, lower the heat and scrape the ones sticking to the bottom of the pan.
- When the root is fully cooked, add shredded coconut and let it cook for two minutes.
- Turn off the heat and garnish with cilantro.