Seppankizhangu roast is a simple dry sabzi that is served with any south indian rice. I came to know about this recipe only recently from my perima. This is not made in my home. So I got this recipe from my perima, who taught me to make this curry. She also said that the addition of rice flour will gives crispiness. After that I have started making this curry regularly at home.
Taro – 12 to 13 medium sized ones
Water – To cook
Coconut oil – 4 tsp
Mustard – 1 tsp
Turmeric powder – 1 tsp
Red chilli powder – 2 tsp
Salt – As req
Rice powder – 2 tbsp
- Wash the taro in water 3 or 4 times to remove the dirt.
- In a kadai, add the washed taro, water and allow it to cook. We can also cut the taro into half before cooking.
- Donot cook it fully. Cook until it is 3/4 th done. The skin of the taro will start peeling off once they are cooked.
- Prick it with a knife and if it goes inside the taro easily, then it is done.
- Remove from the kadai and drain the water.
- Cool it for sometime and peel off the skin. Then chop it into small pieces.
- In the same kadai add coconut oil and splutter mustard seeds. Once they crackle, add the cooked taro.
- At this stage add turmeric powder, salt, red chilli powder into it and mix well.
- Once they start to roast, add the rice powder for crispiness.
- They goes best with Sambar saadham, Rasam saadham and Thayir saadham.