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Recommendation to Homemade Tasty Sepankizhangu(Arbi) Roast / Taro Root Roast

Wishing to eat Sepankizhangu(Arbi) Roast / Taro Root Roast a 5-star restaurant's, but for some reasons are not able to go to restaurants. This page is going to help you with clear ways on producing a Sepankizhangu(Arbi) Roast / Taro Root Roast like a famous chef made.

Sepankizhangu(Arbi) Roast / Taro Root Roast

We hope you got insight from reading it, now let's go back to sepankizhangu(arbi) roast / taro root roast recipe. You can have sepankizhangu(arbi) roast / taro root roast using 12 ingredients and 6 steps. Here is how you achieve that.

To make an unforgettable Sepankizhangu(Arbi) Roast / Taro Root Roast, below are the materials needed:

  1. Provide 500 grams of taro Boiled root / arbi / sepankizhangu.
  2. Get to taste of salt.
  3. Provide 4 - 5 tbsps of Rice bran oil.
  4. Get 1/4 tsp of mustard seeds.
  5. Provide 1 pinch of asafoetida.
  6. You need 1/4 tsp of channa dal.
  7. You need 1/4 tsp of urad dal white.
  8. Get 1/4 tsp of turmeric powder.
  9. You need 1/4 tsp of pepper powder.
  10. Prepare 1 tsp of kuzhambu podi(See Note).
  11. Take 1 tbsp of rice flour.
  12. Prepare 5 - 6 of curry leaves.

After preparing the components, now you are good to prepare your 5-star Sepankizhangu(Arbi) Roast / Taro Root Roast by following the instructions on this section:

  1. Pressure cook sepankizhangu / taro root up to 2-3 whistles. Let the pressure come out on its own and peel the taro roots in cold water. Chop them into thin slices and set it aside..
  2. Take a wok, on medium heat, add 5 tbsps of oil. Once the oil gets heated, add mustard seeds,asafoetida, channa dal and white urad dal. Saute this until aromatic. Add the sliced taro root and some curry leaves. Saute this, now add the curry leaves and give this a nice mix..
  3. Now add all the powder ingredients (turmeric, salt, pepper powder, kuzhambu podi) and mix..
  4. Let this roast in high heat for about 4-5 minutes or until the taro root gets crispy. Saute them in between in 1 minute intervals..
  5. To make this dish crispier add a tbsp of rice flour and mix..
  6. Once the taro root becomes golden brown in color take it off the heat and serve it hot..

We never deep fry it.just add little oil and cook it in medium flame. I forget to take the picture of it. It is important to make sure that we chopped into smaller to medium pieces - It helps to get a uniform fry with lesser oil and it would be more tastier. Taro root is also known as Colocasia, Arbi, Seppankizhangu, Chembu-kizhangu, chamagadda or chaamadumpa in various parts of India. Taro root is low in fats and proteins.

Recipe : Sepankizhangu(Arbi) Roast / Taro Root Roast

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