Sepankizhangu(Arbi) Roast / Taro Root Roast

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Sepankizhangu (arbi , taro toot or colacasiya) roast is a very famous south Indian preparation that is widely liked by all age groups. After Boiled potato roast , this is a very common side dish in a Tambrahm’s house.

*Psst!! I’m the only Janthu(Creature) who HATES this vegetable.*

So here is a simple recipe to make this delectable dish.

SYNOPSIS

Taro Root or Sepankizhangu might have too much sediment on it , so rinse this thoroughly in water , soak it in water for about 10 minutes and rinse it twice. Put this in a pressure cooker and fill it with water , it should just about submerge , close this with a lid , keep this on medium heat and put the weight , allow this to cook for about 2 or 3 whistles , switch it off and let the pressure come out on its own. Now wash the cooked seppankizhangu in cold water and peel its skin (The skin will come out very easily if you submerge this in cold water and peel). Now chop the boiled taro root into small slices and set it aside.

Take a wok , on medium heat , add 4-5 tbsps of oil and temper with mustard seeds , channa dal and white urad dal , saute this until aromatic. Next add the sliced taro root and mix , add few curry leaves , sprinkle required amount of salt , a tsp of turmeric , pepper powder , and Kuzhambu podi. Saute all this on high heat , let it become crisp.

To make this roast crispier add a tbsp of rice flour and mix.

Once the sepankizhangu / taro root becomes crispy , take it off the heat and serve it hot.

Serving Options

Serve Sepankizhangu roast along with Milagu Kuzhambu , Paruppu Thuvayal (Lentil chutney) , Thengai Thuvayal (Tamilnadu style coconut chutney) or Chinna vengaya Kuzhambu (Shallots Kuzhambu).

Sepankizhangu (Arbi) Roast / Taro Root Roast

Summary

  • Cuisine: south indian
  • Style of Preparation: Tamil Nadu
  • Yield: 4
  • Course or type: side dish
  • Cooking Technique: Sautéing
  • Preparation Time: 10
  • Difficulty: easy
  • Cooking Time: 10

Ingredients

500 grams Boiled taro root / arbi / sepankizhangu
to taste salt
4 – 5 tbsps Rice bran oil
1/4 tsp mustard seeds
1 pinch asafoetida
1/4 tsp channa dal
1/4 tsp white urad dal
1/4 tsp turmeric powder
1/4 tsp pepper powder
1 tsp kuzhambu podi(See Note)
1 tbsp rice flour
5 – 6 curry leaves

Steps

  1. Pressure cook sepankizhangu / taro root up to 2-3 whistles. Let the pressure come out on its own and peel the taro roots in cold water. Chop them into thin slices and set it aside.
  2. Take a wok , on medium heat , add 5 tbsps of oil. Once the oil gets heated , add mustard seeds ,asafoetida , channa dal and white urad dal. Saute this until aromatic. Add the sliced taro root and some curry leaves. Saute this , now add the curry leaves and give this a nice mix.
  3. Now add all the powder ingredients (turmeric , salt , pepper powder , kuzhambu podi) and mix.
  4. Let this roast in high heat for about 4-5 minutes or until the taro root gets crispy. Saute them in between in 1 minute intervals.
  5. To make this dish crispier add a tbsp of rice flour and mix.
  6. Once the taro root becomes golden brown in color take it off the heat and serve it hot.

NOTE :

Recipe for Kuzhambu Podi

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