Cheppankizhangu Varuval (Colocasia Stir-fry)

Cheppakizhangu Varuval

Cheppankizhangu (in Tamil) or Colocasia is an underground stem. While the Indian variety is smaller in size and more time-consuming to peel, the ones you get at the Indian grocery store here in the US are bigger in size (see photograph below). 



Cheppankizhangu or Colocasia – 2 medium-sized
Red Chilli powder – 1 tsp
Turmeric – 1/2 tsp
Coriander powder – 1 tsp
Salt to taste
Pepper powder – 1/4 tsp (optional)
Cumin powder – 1/4 tsp (optional)


  • Peel and chop the cheppankizhangu into fine slices using a sharp knife or slicer
  • Sprinkle with salt, red chilli powder, turmeric, coriander powder, pepper powder and cumin powder
  • Heat oil in a pan and add the cheppankizhangu
  • Saute on high flame till the vegetable becomes golden brown
  • Serve hot with rice and sambar or any south Indian curry

5 thoughts on “Cheppankizhangu Varuval (Colocasia Stir-fry)

  1. My favorite recipe. visit my space at

    • Garlic Goddesses

      Thank you for visiting us, Malathi. I saw your website, looks interesting! Will go through in detail.

      • Thankyou 🙂 happy to follow you

  2. One doubt, here dont we need to pressure cook colocaia before peeling of skin

    • Garlic Goddesses

      Hi Malathi, you don’t have to pressure cook the colocasia. Slice them as thinly as possible and fry!

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