Wednesday, February 6, 2008

Seppankizhangu / Taro root- Simple Curry

I love Seppankizhangu . I used to make them often at home. It tastes great with tomato rasam or any moolagutal(Kerala Cuisine). The best combho of all. In fact it is a good substitute for aloo (potato) curry. It taste awesome and wanted to share with all my friends. It is quite simple and easy to prepare...Here it goes

Raw Materials Required
Seppankizhangu / Taro root- 1/2 lb
Chilli Powder -2 tsp
Haldi -1 tsp
Salt as per taste
Mustard Seeds -1/2 tsp
Urdh Dhal -1/2 tsp
Oil -2 tsp

Preparation Style

Wash the taro root and cut into small pieces. Place them in idli stand and steam cook them for 15 mts .Then remove the skin and let them cool. In a small kadia add oil and mustard seeds to it .Allow it to crack and add urdh dhal and let it become little brown.Add the taro root to it and place them on low flame .See to that the taro roots are cooked evenly and they turn crispy .Turn on the other side and cook them until they too turn crispy.Serve them hot with rice .Enjoy!!!


Kalai said...

Looks delicious! Can't wait to try this one out! :)

Mythreyee said...

Steaming the veggie is a cool idea. Good recipe.

Susan said...

I've had taro chips, but not these. Look at how golden crusty they are! Steaming is a great idea.

FH said...

Looks yum, almost like Potatoes!:))

Shella said...

Is this arvi/colocassia -looks like it though. The idea of steaming the veggie is super. It looks really yumm

Uma said...

Good idea to steam the veggie in the idli stand. Nice post.

Daily Meals said...

Hi Deepa! Taro root fry is one of my husband's favourite dishes. Usually I make pulusu. Steaming is a good idea.I have some taro root at home...i will try it your way.
Thanks for sharing.

Laavanya said...

I love the taste of sepakizhangu and taro fry is the best. Yours looks so lovely.

Cynthia said...

This is one of my all-time favourite curries.

Sagari said...

new recipe for me deepa and first pic is beautifulll

DEEPA said...

Thankyou Asha ji, Kalai and Mythreyy for stopping it .Do try it sometime ..

Susan you are true ..It was very crispy and crunchy ...I really liked it .

Sheela you are right is Colocassia...

Uma and Laavanya ..Do try it sometime ..It taste great ..

Cynthia good to know you love taro curry.,,

Sgari give it a try taste awesome ..

Kribha said...

Taro root is my fav. I do a deep fry or boil and make a dry curry. But your version is so simple. I'll surely do this next time and give you an update.

Jan Scholl said...

I was doing a recipe search for Taro and came across your blog! Incredible! But I am not sure what two things are. What is a kadia? it is a small roasting or frying pan? and what is Urdh Dhal? I found some references to lentils-it it lentil flour or whole lentils? I will keep looking on google but hopefully you will see my questions. And I will be back for yummy ideas too. Thanks.

Jan in Michigan 2AM and starving.

The Amateur said...

thanks for the recipe Deepa...was seaching for it for quite some time and making it for the same time..its simple and very difficult to screw up! :-)
Btw, is it just me, or making this recipe take about 30 mins n more?