Seppankizhangu Roast is another favourite roasted vegetable of mine. It is easy to make and the roasted taro roots can be served with some sambar and rice. Taro root is also known as Colocasia and Seppankizhangu in Tamil. It is also known as Arbi in Hindi.
Watch this video to make Taro root roast:
Taro root is roasted with spices and it is simply delicious. We usually serve this as a side dish with some sambar and steamed rice. So, try this scrumptious Seppankizhangu Roast today and enjoy..
Seppankizhangu Roast Recipe
- 500 gm Seppankizhangu/Taro Root/Arbi
- 1 tbsp Chickpeas flour/gram flour
- 1 tbsp rice flour
- 1 tsp red chilli powder
- 1/4 tsp Turmeric Powder
- 1/2 TSP Coriander Powder
- 1/2 TSP Salt
- 3 tbsp Idhayam Mantra Groundnut oil
- 1/4 tsp Asafoetida/hing
- 1 sprig Curry leaves
- 1 tsp Mustard seeds
Wash the vegetables nicely and pressure cook with 2 cups of water. Only give one whistle or else taro root will become mushy. Remove the skin, chop and keep it aside.
In a mixing bowl, add gram flour, rice flour, chilli powder, turmeric powder, salt, coriander powder and mix it well. Now add chopped taro root and mix it well.
Heat a frying pan and add oil and mustard seeds.
When the mustard seeds crackle add a pinch of asafoetida and curry leaves and saute for few seconds.
Now add taro root and roast them on medium flame. Make sure not to burn them, so keep stirring.
Transfer in a bowl and serve.