Seppankizhangu Roast/ Taro root

Original South-Indian dry preparation of taro roots. Some even eat this in form of snacks. Rich in vitamin mineral and fiber, low in calories.

Authentic tamil side dish to be served with full course meal. This roast or dry curry can be made with different masalas, I am sharing my family favorite.

Vazhakkai Fry with curd recipe

Vazhakkai roast vegan recipe 

RECIPE 

Serves: 3 persons

Prep time: 15 minutes 

Cook time: 10 minutes

Tools: Kadai, strain, bowl.

INGREDIENTS 

Taro root 500 g

Tamarind paste

Oil 3 tbsp

Salt 1 tsp

Red chilli powder 1 tsp

Cumin powder 1/2 tsp

Turmeric powder 1/4 tsp

Cumin seeds 1 tsp

Hing 1 pinch

Curry leaves 5

Coriander leaves 1 tbsp

Water 1 ltr

METHOD 

1. Soak 2 inch piece tamarind in hot water, if you are out of pulp.

2. Wash taro root to remove any dirt.

3. Heat water in a kadai, add the taro root and boil until a knife inserted in the vegetable runs smoothly.

4. Strain taro root and peel the skin and place in a mixing bowl.

5. Squeeze out the pulp from the tamarind and discard the rind. 

6. Add salt, tamarind pulp, red chilli powder, turmeric, cumin powder and mix and leave to marinate for 10 minutes.

7. Heat a kadai with oil. Add cumin seeds, hing and curry leaves. Also add the marinated taro roots.

8. Roast on slow to medium flame for 10 minutes or until it gets crunchy outer crust.

9. Garnish with chopped coriander leaves and serve as a side to your meals.

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