Taro root fry/seppankizhangu roast( Colocasia/Arbi)

While ago(years) when I was about to make a fry with taro root/seppankizhangu!!!I just tasted a half-cooked Arbi oh!!! my throat got irritated and I became restless!and that’s when I realized that the taro root /seppankizhangu’s inborn actuality. To prevent irritation should cook the root with salt and this will reduce the thing to certain extent.Everyone has their own way of making  taro root fry and each variations comes out with yummy flavor’s.I used to do a simple fry with this taro root  but this time I tried it little differently!first I fried it crisp after boiling,then seasoning it with all the spices and I added a little twist by adding tamarind extract. The taro root fry tasted really good and I was happy and satisfied!taro root fry/seppankizhangu roast goes well with sambar, rasam and mainly with thayirsadam.

INGREDIENTS:

Taro root/seppankizhangu/Colocasia/Arbi – boiled(with salt),peeled and sliced -1 cup
Salt to taste
Turmeric powder – 2 tsp
Oil as needed,few curry leaves
Mustard seeds – 1 tsp
Onion chopped – 1/2 cup
Tamarind extract – 2 tbsp
Ginger garlic paste – 2 tbsp
Coriander powder – 1 tbsp
Chilli powder – 1-11/2 tbsp

METHOD:

ARBI/TARO/ADD SALT WHEN COOKING

CHECK WHETHER COOKED AND PEEL

SLICE IT AND ADD SALT AND TURMERIC

MARINATE THIS FOR10 MINUTES AND FRY GOLDEN

TAKE OUT IN A TISSUE

USE THE SAME OIL AND ADD MUSTARD

ADD ONION AND CURRY LEAVES

WHEN ONION BROWNS ADD GINGER GARLIC PASTE

AFTER IT BROWNS ADD CHILLI AND CORIANDER POWDER

SAUTE

ADD TAMARIND EXTRACT

CHECK FOR SALT FOR THIS SAUCE AND ADD SAUTE FOR TWO MIN UTES

ADD FRIED ONE TO IT

LEAVE TO SIMMER FOR 5 MINUTES

1.First boil the root with some salt,peel and slice to circular discs.(Check by inserting a stick)
2.Add required salt and turmeric powder to it and let it sit for 10 minutes.
3.When the oil is hot add the root and fry till crisp,take out in a tissue.
4.Then heat the remaining oil add mustard seeds,let it splutter.
5.Add onions,when brown add ginger garlic paste.
6.when nicely brown add chilli powder,coriander powder(these powder should be cooked well)
7.Then add the tamarind extract and some water.(at this stage check for salt and add if needed).
8.Then add the root stir continuously till it coats the fry.
9.keep in simmer for 5 minutes and switch off.

taro root fry/seppankizhangu roast( Colocasia/Arbi)

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Total Time 40 minutes mins

Ingredients

  

• Taro root/seppankizhangu/Colocasia/Arbi - boiled with salt,peeled and sliced -1 cup
• Salt to taste
• Turmeric powder - 2 tsp
• Oil as needed few curry leaves
• Mustard seeds - 1 tsp
• Onion chopped - 1/2 cup
• Tamarind extract - 2 tbsp
• Ginger garlic paste - 2 tbsp
• Coriander powder - 1 tbsp
• Chilli powder - 1-11/2 tbsp

Instructions

 

• First boil the root with some salt,peel and slice to circular discs.(Check by inserting a stick)
• Add required salt and turmeric powder to it and let it sit for 10 minutes.
• When the oil is hot add the root and fry till crisp and take out in a tissue.
• Then heat the remaining oil add mustard seeds,let it splutter.
• Add onions,when brown add ginger garlic paste.
• when nicely brown add chilli powder,coriander powder(these powder should be cooked well) then Then add tamarind extract and some water.(at this stage check for salt and add if needed).
• Then add the root stir continuously till it coats the root.
• keep in sim for 5 minutes and switch off.
  

Notes

I have added salt at different stages so,be careful when adding salt.
We add salt when we cook the Taro root/seppankizhangu/Colocasia/Arbi to reduce the irritation of the root.
Marinate the root for some time which enhances the taste.
The gravy should coat the root and become dry till that time it should be simmered.