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Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal  - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai.


The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture.
 


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Here is a short video for Seepankizhangu Fry


 

Seepankizhangu Poriyal - Taro Root Fry Recipe Details

Prep time : 20 minutes
Cook time : 15 minutes
Serves : 3
Category : vegetable side dishes
Author : Muthulakshmi Madhavakrishnan

 

Ingredients

  • 15 - 20 taro root
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • 1/2 tsp turmeric powder
  • 1 tsp red chilly powder
  • few curry leaves
  • 5 tbsp oil
  • salt to taste

To grind

  • 7 small onions
  • 9 garlic cloves
  • 1 tsp cumin

Cooking Directions


Take a deep vessel and add 1 cup of water. Add the washed taro roots and 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 and allow it to cool down. Next, remove the skin gently and cut them into small circles. 

Grind the small onions, garlic cloves and cumin with little water.

Heat oil in a kadai and add mustard and urid dal. When it splutters, add the cooked taro roots.

 

Add the turmeric powder and red chilly powder. Stir it and add the required salt. When the powders are mixed well with the taro roots  add the paste. Mix them gently and keep on low flame.
 
 

With regular intervals stir the taro roots until it is roasted well. Swirl a tbsp of oil while stirring occasionally.

Continue to roast on low medium heat for 10 minutes or until it turns crisp on both sides. Turn off the heat and keep it in the kadai heat for another 10 minutes. Transfer the poriyal to the serving dish. 


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