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	<title>Kitchen Tantra &#187; Collacassia</title>
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	<description>tease your palate</description>
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		<title>Colocasia Pulusu / Sepankizhangu Kara Kuzhambu</title>
		<link>https://kitchentantras.com/colocasia-pulusu-sepankizhangu-kara-kuzhambu/</link>
		<comments>https://kitchentantras.com/colocasia-pulusu-sepankizhangu-kara-kuzhambu/#comments</comments>
		<pubDate>Wed, 09 Mar 2011 02:10:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Collacassia]]></category>
		<category><![CDATA[Puli Kuzhambu]]></category>
		<category><![CDATA[Veg Kuzhambu]]></category>

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		<description><![CDATA[Colocasia Puli Kuzhambu: Ingredients: Taro roots/colocasia/ SembuPearl Onions 1 cupGarlic 5-7 cloves &#8211; crushedTomato 1 small &#8211; choppedTamarind paste 1/2 spoonSaltTurmericChili powderJaggery 1 spoonSesame oil 1 table spoonMustard seeds 1/4 spoonCumin seeds 1/4 spoonFenugreek seeds 1 pinchAsafoetida 1 pinchDry chili 1 mincedCurry leaves few. Method: Cook the roots in boiling water and peel the skin [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/colocasia-pulusu-sepankizhangu-kara-kuzhambu/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Arbi aur Arbi Sag ka Subzi / Colocasia n Colocasia Greens Fry</title>
		<link>https://kitchentantras.com/arbi-aur-arbi-sag-ka-subzi-colocasia-n-colocasia-greens-fry/</link>
		<comments>https://kitchentantras.com/arbi-aur-arbi-sag-ka-subzi-colocasia-n-colocasia-greens-fry/#comments</comments>
		<pubDate>Sat, 27 Nov 2010 18:28:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Collacassia]]></category>
		<category><![CDATA[Poriyal]]></category>

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		<description><![CDATA[Taro Roots and Greens Fry: Sepankizhangu &#8211; Sepankizhangu Ilai Varuval. Seriously, I had no clue what I was aiming at&#8230;when I bought those amazing looking collacassia greens, oh man&#8230;they were very appealing, garden fresh cut:) Well&#8230;after making considerable batch of Maharastrian Wadi, I still had bunch of leaves left. So, just like that&#8230;thought about this [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/arbi-aur-arbi-sag-ka-subzi-colocasia-n-colocasia-greens-fry/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Pathra / Pathrode / Alu Wadi / Yam Leaves Pinwheel Fritters / Maharastrian Wadi</title>
		<link>https://kitchentantras.com/pathra-pathrode-alu-wadi-yam-leaves-pinwheel-fritters-maharastrian-wadi/</link>
		<comments>https://kitchentantras.com/pathra-pathrode-alu-wadi-yam-leaves-pinwheel-fritters-maharastrian-wadi/#comments</comments>
		<pubDate>Sun, 18 Jul 2010 12:07:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Collacassia]]></category>
		<category><![CDATA[Leafy Vegetables]]></category>
		<category><![CDATA[Native Greens]]></category>
		<category><![CDATA[Snacks]]></category>
		<category><![CDATA[Vada]]></category>

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		<description><![CDATA[Pathra:(Maharashtra Style) I knew, I was going to try this recipe sooner or later. The recipes for Authentic Alu Wadi / Pathra have been floating around the blogosphere for a while. And I couldn&#8217;t wait to try them myself. As soon as I saw these Fresh Yam Greens in the International market, I convinced myself [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/pathra-pathrode-alu-wadi-yam-leaves-pinwheel-fritters-maharastrian-wadi/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Arbi Subzi / Sembu Roast / Taro Roots Fry</title>
		<link>https://kitchentantras.com/arbi-subzi-sembu-roast-taro-roots-fry/</link>
		<comments>https://kitchentantras.com/arbi-subzi-sembu-roast-taro-roots-fry/#comments</comments>
		<pubDate>Mon, 17 May 2010 14:36:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Collacassia]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/arbi-subzi-sembu-roast-taro-roots-fry/</guid>
		<description><![CDATA[Collacassia Varuval: Taro Roots Varuval. Sembu Varuval. Sepankizhangu Varuval. Arbi Subzi Ingredients: Taro roots 5-7Garlic 7 cloves crushedGinger 2&#8243; gratedSaltTurmeric powderChili powderCorinader powderCumin seeds powderPepper powder Tamarind paste 1/4 spoonMustad seeds Cumin seedsCurry leavesOil few spoons. Method: Boil the roots and peel of their skin, slice them down. In a wide wok, heat oil and [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/arbi-subzi-sembu-roast-taro-roots-fry/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Sepankizhangu Milagu Varuval</title>
		<link>https://kitchentantras.com/sepankizhangu-milagu-varuval/</link>
		<comments>https://kitchentantras.com/sepankizhangu-milagu-varuval/#comments</comments>
		<pubDate>Fri, 14 Mar 2008 19:22:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Collacassia]]></category>
		<category><![CDATA[Peppercorn]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/sepankizhangu-milagu-varuval/</guid>
		<description><![CDATA[Chembu Pepper Chops: Collacassia Chops. Arvi Chops. Sembu/Sepangkizhangu Mild Varuval. Taro Roots Chops. Ingredients: Collacassia/Taro Roots 1/4 kiloSaltLemon juice from a fruitTurmeric pinchWhite/Black pepperOil few spoonsCrisply fried curry leaves few to garnishCast Iron wok &#8211; if possible. Method: Cook collacassia in a pressure cooker/microwave till they are done and as well as firm enough! Now [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/sepankizhangu-milagu-varuval/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<item>
		<title>Sepankizhangu Varuval / Sepankizhangu Chips</title>
		<link>https://kitchentantras.com/sepankizhangu-varuval-sepankizhangu-chips/</link>
		<comments>https://kitchentantras.com/sepankizhangu-varuval-sepankizhangu-chips/#comments</comments>
		<pubDate>Fri, 14 Mar 2008 19:17:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Chips]]></category>
		<category><![CDATA[Collacassia]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/sepankizhangu-varuval-sepankizhangu-chips/</guid>
		<description><![CDATA[Chembu Chips: Sembu Chips.Sepankizhangu Chips. Chepang-kizhangu Chips. Arvi Chips. Collacassia / Taro Roots chips. Ingreidients: Sembu/Taro Roots 1/4 kiloSaltTurmeric powder 1/4 spoonChili powder 1 spoonTamarind paste 1/2 spoonOil for depp fryingCurry leaves &#8211; crisply fried to garnish. Method: Peel the skin-off from taro roots! Better apply oil before doing so&#8230;the veggie is pricky sometimes. Its [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/sepankizhangu-varuval-sepankizhangu-chips/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Taro Roots Puli Kuzhambu</title>
		<link>https://kitchentantras.com/sepankizhangu-kara-kuzhambu/</link>
		<comments>https://kitchentantras.com/sepankizhangu-kara-kuzhambu/#comments</comments>
		<pubDate>Tue, 11 Mar 2008 20:12:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Collacassia]]></category>
		<category><![CDATA[Puli Kuzhambu]]></category>
		<category><![CDATA[Tamarind]]></category>
		<category><![CDATA[Veg Kuzhambu]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/sepankizhangu-kara-kuzhambu/</guid>
		<description><![CDATA[Taro Roots Kara Kuzhambu:Ingredients: Taro Roots 4-6 sliced/cubed Cricket ball size tamarind or 1 spoon of thick tamarind paste Red onion 1 large finely chopped Garlic 1 large peeled and semi crushed Tomato 1 large chopped Jaggery or brown sugar 1 spoon Salt Turmeric powder 1/2 spoon Chili powder 1 spoon Rice powder 1 spoon [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/sepankizhangu-kara-kuzhambu/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sepankizhangu Varuval</title>
		<link>https://kitchentantras.com/sepankizhangu-varuval/</link>
		<comments>https://kitchentantras.com/sepankizhangu-varuval/#comments</comments>
		<pubDate>Mon, 16 Jan 2006 16:12:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Collacassia]]></category>
		<category><![CDATA[Tamarind]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/sepankizhangu-varuval/</guid>
		<description><![CDATA[Colacassia Fry: Taro Roots Fry. Fried Taro Roots. Sembu Varuval. Sepankizhagu Varuval. Sepankizhangu Roast. Arvy/Arby Fry. Arvi/Arbi Roast. This is my Mom&#8217;s Recipe. She actually makes this in &#8216;Iron Wok&#8217;. It tastes really great. The root will be crispy outside and not so sticky inside. Its a yummy dish. I bet&#8230;..One can hog and finish [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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