Colocasia can be bought and stored longer than many other vegetables. Therefore it has become one of the favoured vegetables during the coronavirus lockdown. I have already posted recipes for Colocasia Bajji, Colocasia Bonda, and Colocasia Fry. I came across this recipe in Aachi Samayal Saivam, a Chettinad recipe book. I had to do quite a bit of guesswork to figure out the recipe and I then standardised it. I was delighted with the outcome – this dish tastes very different from any other colocasia dish in a good way 🙂 It can be served with rice or chappati.
During the lockdown, we are forced to stock up on vegetables that can be stored for some time, such as colocasia. That doesn’t mean we have to make only the typical colocasia preparations. I’d previously given recipes for Colocasia Fry and Bonda. I have now come up with this Colocasia Bajji recipe as people are longing for the fried delicacies they used to enjoy before the lockdown. Since the colocasia has a slight sweetish taste, I have used coriander and cumin powder in the batter to complement the flavour. The crisp coating and the soft interior make it a very interesting and scrumptious snack.
Though colocasia is not a favourite, like potatoes, it is used in a variety of preparations, both vegetarian and non-vegetarian. I call this dish varuval because it is deep fried, though it is not crisp and doesn’t crackle like chips. The carbohydrate in the colocasia is slimy in nature and also very soft. Usually, colocasia is sliced thin and deep fried, giving it a chewy texture. I have cut the colocasia only into 2 chunks, making the outside of the deep fried colocasia crisp and the inside soft. I have also created the masala by adding roasted and powdered sombu to the usual turmeric and chilli powder mix to add a bit of wallop to the flavour.
Another prawn dish extended this time with a root vegetable, colocasia (seppangkizhangu). Colocasia is available all over India, like the potato. When boiled they develop a slimy texture. In Tamil Nadu colocasia is combined with prawn as the sliminess acts as a thickening agent so that we don’t have to use coconut, which is quite often used in prawn preparations and is the most common thickening agent. Also, the neutral flavour of colocasia does not dominate the dish and brings out the flavour of the prawns as well as the spices used.