Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, sepankazhangu roast/ taro root roast. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Seppankizhangu Roast / Arbi Fry is a simple and delicious side which is perfect for South Indian lunch. 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.
Sepankazhangu roast/ Taro Root roast is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Sepankazhangu roast/ Taro Root roast is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook sepankazhangu roast/ taro root roast using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Sepankazhangu roast/ Taro Root roast:
- Prepare 250 gms sepankazhangu (taro root)
- Get 2 tablespoons oil
- Make ready 1 tsp mustard seeds
- Get 1 tsp red chilli powder
- Get 1/2 tsp asafoetida
- Prepare 1/2 tsp turmeric powder
- Make ready to taste salt
- Make ready 3 cups water
Remove the skin and chop into thick roundels. In a plate, take the spice powders, salt and flours. Arbi roast-Colocasia recipe-Seppankizhangu roast-Taro root fry. This is such an easy and tasty fry which is very common in my house and also loved by everybody in my family.
Steps 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.
It goes well with Mor Kulambu (Buttermilk kuzhambu) and all Rasam varieties. Do try this easy breezy roast and I am sure you will. Hi Mullai, This dish came out well. kalakkaringa…Thanks! Arbi roast recipe with step by step photos. This is a South Indian style colocasia or taro root roast recipe.
So that is going to wrap this up for this special food sepankazhangu roast/ taro root roast recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
