Seppankizhangu roast / Taro roast / Arbi roast
Seppankizhangu roast is a simple dry sabzi made in Tamil homes and served with any south indian rice.The Taro or Seppankizhangu is boiled and then fried with some spices until they are roasted well. These are extremely easy and delicious dish to make. The best combo is to with Curd rice. The tricky thing is to cook the Seppankizhangu or Taro to the right texture. It should not become mushy. I came to know about this recipe from my perima and she taught me to make this dry sabzi. She also said that the addition of rice flour will gives crispiness. After that I have started making this curry regularly at home.Some more Poriyal recipesChakka kottai podimasPulikuthi UpperiSeppankizhangu roastIdichakkai upperiVaazhakkai podimasUrulai kizhangu PodimasBeans Nei thuvattalArasanikkai kootuKoorka Mezhukkuperatti
Equipment
- Pan
Ingredients
- 12-13 medium sized ones Taro
- To cook Water
- 4 tsp Coconut oil
- 1 tsp Mustard
- 1 tsp Turmeric powder
- 2 tsp Red chilli powder
- As req Salt
- 2 tbsp Rice powder
Instructions
- 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.