Seppankizhangu Roast | Taro Root Fry

Ingredients

• 8 units Taro root
• 0.5 teaspoon Turmeric
• 2 teaspoons Red chilli powder
• 1 teaspoon Salt (As per taste)
• 2 teaspoons Coriander powder
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Split urad dal
• 1 sprig Curry leaves
• 2 tablespoons Oil (For roasting)
• 0.25 cup Water (For making paste)

Instructions

1. 1Place the taro root in a pressure cooker and cook on medium flame for one whistle. Allow the pressure to release naturally and let the taro cool down.
2. 2Submerge the boiled taro roots in cold water for 2-3 minutes. Peel the taro and cut into thick slices.
3. 3In a deep bowl, combine turmeric, red chilli powder, salt, and coriander powder. Gradually add water to form a semi-thick paste.
4. 4Add the sliced taro to the spice paste and coat thoroughly. Set aside for 10-15 minutes to marinate.
5. 5Heat oil in a kadai. Add mustard seeds, split urad dal, and curry leaves. Once they splutter, add the marinated taro slices. Roast on low flame, tossing gently to cook evenly on all sides.