Seepankizhangu Varuval - Taro root Roast

Seepankizhangu varuval is a spicy roast with flavours from red chilly powder and garlics. The seepankizhangu (taro root) are cooked in an open vessel and cut into small circles and mixed with chilly powder, gram flour, rice flour to roast it. The mixed taro roots slices are deep fried in oil and then they are sauted with chopped garlics and curry leaves. The pressure cooking method for taro root gives you a mushy dish so I cook the taro roots in an open vessel. You can also steam the taro roots for 7 to 10 minutes.

For kids we usually prepare tamarind rice or lemon rice or coconut rice for their lunch boxes. Some side dishes made with potatoes are best suitable for those kind of rice varities. We can prepare different varieties with any potatoes and the methods are endless. This seepankizhangu (taro root) varuval is the best side dish for kids lunch box.

Seepankizhangu Varuval | Taro root Roast recipe

Seepankizhangu Varuval

Seepankizhangu varuval is a spicy roast with flavours from red chilly powder and garlics. This seepankizhangu (taro root) varuval is the best side dish for kids lunch box.

Prep time : 20 minutes
Cook time : 15 minutes
Serves : 4
Category : side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients

8 - 10 taro root (seepankizhangu)
1 cup water
1 tbsp gram flour
2 tbsp rice flour
1 tsp red chilly powder
1/2 tsp turmeric powder
1 tbsp finely chopped garlic cloves
1/2 tsp mustard
1/2 tsp urid dal
20 curry leaves
salt to taste
Oil (groundnut oil)

Cooking Directions

Take a deep vessel and add 1 cup of water. Add the washed taro roots and cook them on medium heat. Drain the water completely and add in a cold water. Next, remove the skin gently and cut them into small circles.
Take a mixing bowl and add the red chilly powder, turmeric powder, gram flour, rice flour and the cooked taro roots. Add the required salt and mix them evenly.
Heat oil in a kadai and fry these mixed taro roots till golden brown.
Heat oil in a kadai and add the mustard and urid dal. Allow them to crackle and add the chopped garlics. Stir for about a minute, add curry leaves. Give it a quick stir and add the fried taro roots. Saute on low heat for about 2 to 5 minutes, stirring every few minutes or until brown.

Seepankizhangu varuval | Taro root roast with step by step photos

Take a deep vessel and add 1 cup of water. Add the washed taro root.

Cook them on medium heat. After 5 minutes flip them gently with a spoon and cook for about 7 minutes.

Now insert a knife and check if they are cooked well.. Drain the water completely.

Next, remove the skin gently and cut them into small circles.

Take a mixing bowl and add the red chilly powder, turmeric powder, gram flour, rice flour and the cooked taro roots.

Add the required salt and mix them evenly.

Heat oil in a kadai and fry these mixed taro roots till golden brown.

Transfer the fried taro roots in a plate.

Heat oil in a kadai and add the mustard and urid dal. Allow them to crackle and add the chopped garlics. Stir for about a minute, add curry leaves.

Give it a quick stir and add the fried taro roots.

Saute on low heat for about 2 to 5 minutes, stirring every few minutes or until brown.

If you try this recipe for Seepankizhangu varuval send us your comments below and share the recipe for your friends and family.

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