taro root fry/seppankizhangu roast( Colocasia/Arbi)
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.
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.