Taro Root (Kesuvina Gadde) Chips | ಕೆಸುವಿನ ಗಡ್ಡೆ (ಪಿಳ್ಳೆ) ಚಿಪ್ಸ್

Thin & crispy deep fried slices of Taro Root

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

Plain Chips  |  ಸಾದಾ ಚಿಪ್ಸ್:

2 KGs Taro Root |  ಕೆಸುವಿನ ಗಡ್ಡೆ(ಪಿಳ್ಳೆ)

Oil for frying  |  ಕರಿಯಲು ಎಣ್ಣೆ

3 - 4 Tbs Salt Water  |  ಉಪ್ಪು ನೀರು

Masala (Spicy) Chips | ಮಸಾಲೆ (ಖಾರ) ಚಿಪ್ಸ್: 

1 tsp Pav Bhaji Masala  (Optional) |  ಪಾವ್ ಭಾಜಿ ಮಸಾಲಾ ಹುಡಿ (ಬೇಕಿದ್ದರೆ ಮಾತ್ರ) 

2 tsp Red Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ

3/4 - 1 tsp Chat Masala  |  ಚಾಟ್ ಮಸಾಲಾ

Big pinch of Asafoetida  |  ದೊಡ್ಡ ಚಿಟಿಕೆ ಇಂಗು

1/3 - 1/2 tsp Garam Masala  |  ಗರಂ ಮಸಾಲಾ

1/2 tsp Salt  |  ಉಪ್ಪು

Recipe (ಮಾಡುವ ವಿಧಾನ):

Remove the outer skin of taro roots and put them in water for about 1 hr. Remove the taro roots from water and wipe it using one cotton cloth and remove the water content.

Slice the taro roots into thin round shapes using a chips grater or knife as shown in the picture below.

 

Put 1 tsp salt and 3 Tbs water in a bowl. Mix it well and keep aside.

Keep oil in a thick bottomed vessel and heat. Separate the slices and put them into the vessel containing hot oil. Fry them in medium high flame until they are half cooked. 

Add around 1 tsp prepared salt water and fry them in medium flame until they are crisp.

Remove the chips from oil and place them in a kitchen paper towel to absorb the extra oil content.

For spicy chips: After removing the chips from hot oil, add required amount of spice mix(Chilly powder, Asafoetida, Chat Masala, Pav Bhaji Masala, Garam Masala, Salt) and toss them well. 

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Blog Links:

Taro Root Chips: https://www.ruchiruchiaduge.com/2016/10/taro-root-chips.html

Taro Root Curry: https://www.ruchiruchiaduge.com/2010/07/taro-root-curry.html

Taro Root Palya: https://www.ruchiruchiaduge.com/2009/05/taro-root-palya.html

Taro Root Pakoda: https://www.ruchiruchiaduge.com/2009/05/taro-root-pakoda.html

Taro Root Pulsu: https://www.ruchiruchiaduge.com/2009/05/taro-root-pulusu.html

Tips (ಸಲಹೆ): 

 * Keep the oil in medium flame while putting the Taro Root slices because oil may overflow if it is very hot

 * To get crunchy chips, the slices should be properly immersed in oil & deep fried in medium flame with frequent stirring

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 * ಕೆಸುವಿನ ಗಡ್ಡೆಯ ತುಂಡುಗಳನ್ನು ಎಣ್ಣೆಗೆ ಹಾಕುವಾಗ ಬೆಂಕಿಯು ಮಧ್ಯಮ ಉರಿಯಲ್ಲಿ ಇರಲಿ. ಎಣ್ಣೆ ತುಂಬಾ ಬಿಸಿ ಇದ್ದರೆ ಹೊರಚೆಲ್ಲುವ ಸಾಧ್ಯತೆ ಇದೆ

 * ಚಿಪ್ಸ್ ಮೃದುವಾಗಿ, ಗರಿ ಗರಿಯಾಗಲು ಕೆಸುವಿನ ಗಡ್ಡೆಯ ತುಂಡುಗಳನ್ನು ಎಣ್ಣೆಯಲ್ಲಿ ಸಂಪೂರ್ಣವಾಗಿ ಮುಳುಗಿಸಿ ಮತ್ತು ಮಧ್ಯಮ ಉರಿಯಲ್ಲಿ ಆಗಾಗ ತಿರುವುತ್ತಾ ಕರಿಯಿರಿ

Gandhari Kodi(Tender Bird's Eye Chilly Leaves) Tambli

Ingredients:
1 cup Tender Bird's Eye Chilly Leaves with some flowers and 1-2 tender Chillies / Gandhari Menasina Chiguru, Hu, Ele Menasu
3/4 - 1 cup grated Coconut
1/2 tsp Cumin seeds (1/4 for Masala + 1/4 for Seasoning)
1.5 - 2 cups fresh Buttermilk
1.5 tsp Ghee
1/2 tsp Mustard seeds
Salt to taste
4 - 5 Curry leaves
1 - 2 broken Red Chillies

Recipe:
Wash the leaves properly, chop it into medium sized pieces and keep it aside.

Put 1 tsp ghee, 1/4 tsp cumin seeds in a thick bottomed vessel and heat. Once it turns golden in colour, add chopped leaves and fry them for about 4-5 mins in medium flame

Grind grated coconut, fried leaves into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, cumin seeds, red chilly pieces and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and add it to Tambli. Mix well before serving. It goes well with Rice.