Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, sepankazhangu roast/ taro root roast. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
I forget to take the picture of it. It is important to make sure that we chopped into smaller to medium pieces - It helps to get a uniform fry with lesser oil and it would be more tastier. An addictive seppankizhangu (taro root) roast made with simple ingredients (chili, turmeric and fennel powder) - enjoy it with dal or sambar, or simply as a snack! Seppankizhangu/Taro is a root vegetable that is eaten in many different cultures around the world.
Sepankazhangu roast/ Taro Root roast is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Sepankazhangu roast/ Taro Root roast is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have sepankazhangu roast/ taro root roast using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sepankazhangu roast/ Taro Root roast:
- Take 250 gms sepankazhangu (taro root)
- Get 2 tablespoons oil
- Take 1 tsp mustard seeds
- Get 1 tsp red chilli powder
- Get 1/2 tsp asafoetida
- Get 1/2 tsp turmeric powder
- Prepare to taste salt
- Make ready 3 cups water
It goes best with sambar rice, rasam rice or even curd rice. Seppankizhangu(also known as Arbi / Taro Root) is a root vegetable which I never tasted before marriage and was introduced to me by my husband. Seppankizhangu roast or Arbi Roast or Taro Root Roast or is a very simple roast that is prepared in Tamil Nadu using basic spices. Seppankizhangu is also known as the dasheen, yautia, eddo and kalo in many areas of the world including West Africa, Asia, Central America and South America.
Instructions to make Sepankazhangu roast/ Taro Root roast:
- Wash the vegetable thoroughly under cold water. Arrange them in a rice cooker basket.
- Full the bottom part of the rice cooker with water and set the mode to "White Rice". Wait to finish cooking.
- Once cooked, wash off the tubers again and press gently to peel off the skin. Now, the inside texture is very mushy.
- Run it under cold water again now. Let it dry. Meanwhile, toss a pan with oil and add all spices needed for it. When the seeds start sputtering; toss in the tubers and mix well.
- Let it cook on medium high flame.
- Note: Running under cold water after peeling is optional. Personally, I do it to ensure that it stops cooking the root and any allergen on it is washed off or reduced to a good extent. You can skip this just direct peel and start to sauté.
Seppankizhangu roast or Arbi Roast or Taro Root Roast or is a very simple roast that is prepared in Tamil Nadu using basic spices. Seppankizhangu is also known as the dasheen, yautia, eddo and kalo in many areas of the world including West Africa, Asia, Central America and South America. Allow the seeds to pop and add the taro root and mix well. spread them evenly and roast them on. It is a complete food with rich nutrition value added to it. Arbi roast-Colocasia recipe-Seppankizhangu roast-Taro root fry.
So that is going to wrap this up for this special food sepankazhangu roast/ taro root roast recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
