Sepankazhangu roast/ Taro Root roast
Sepankazhangu roast/ Taro Root roast

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sepankazhangu roast/ taro root roast. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Sepankazhangu roast/ Taro Root roast is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Sepankazhangu roast/ Taro Root roast is something that I have loved my entire life.

I found the Seppankizhangu fry (Taro Root Stir-Fry) in many wedding reception as this is being attracted by numerous food lovers. This is also one of the easy dish and turn out to be amazing, but you should take care of few things carefully to get it perfect. Seppankizhangu Roast / Arbi Fry is a simple and delicious side which is perfect for South Indian lunch.

To get started with this particular recipe, we must first prepare a few components. You can have sepankazhangu roast/ taro root roast using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Sepankazhangu roast/ Taro Root roast:
  1. Prepare 250 gms sepankazhangu (taro root)
  2. Take 2 tablespoons oil
  3. Take 1 tsp mustard seeds
  4. Prepare 1 tsp red chilli powder
  5. Take 1/2 tsp asafoetida
  6. Prepare 1/2 tsp turmeric powder
  7. Take to taste salt
  8. Prepare 3 cups water

Remove the skin and chop into thick roundels. In a plate, take the spice powders, salt and flours. Hi Mullai, This dish came out well. kalakkaringa…Thanks! Arbi roast-Colocasia recipe-Seppankizhangu roast-Taro root fry.

Instructions to make Sepankazhangu roast/ Taro Root roast:
  1. Wash the vegetable thoroughly under cold water. Arrange them in a rice cooker basket.
  2. Full the bottom part of the rice cooker with water and set the mode to "White Rice". Wait to finish cooking.
  3. Once cooked, wash off the tubers again and press gently to peel off the skin. Now, the inside texture is very mushy.
  4. 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.
  5. Let it cook on medium high flame.
  6. 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.

This is such an easy and tasty fry which is very common in my house and also loved by everybody in my family. It goes well with Mor Kulambu (Buttermilk kuzhambu) and all Rasam varieties. Do try this easy breezy roast and I am sure you will. 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 it up with this exceptional food sepankazhangu roast/ taro root roast recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!