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.
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
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.