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The ingredients needed to cook Sepankazhangu roast/ Taro Root roast:
- Get 250 gms sepankazhangu (taro root)
- Use 2 tablespoons oil
- Get 1 tsp mustard seeds
- Provide 1 tsp red chilli powder
- Provide 1/2 tsp asafoetida
- Get 1/2 tsp turmeric powder
- Take to taste salt
- Take 3 cups water
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.
See recipes for Sepankazhangu roast/ Taro Root roast too. Seppankizhangu Roast is an extremely easy and delicious side made by shallow frying masala coated slices of Seppankizhangu No week will fly past without featuring Sambar and Seppankizhangu Roast for lunch. Such is my love for this roast and since marriage. One of the most popular South Indian curries! Sunday brunches are meant for onion sambar accompanied by baby potato roast or taro root roast, a marriage made in culinary heaven!
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