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 DetailsPrep time : 20 minutes
Cook time : 15 minutes
Serves : 3
Category : vegetable side dishes
Author : Muthulakshmi Madhavakrishnan
- 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
- 7 small onions
- 9 garlic cloves
- 1 tsp cumin
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.
Grind the small onions, garlic cloves and cumin with little water.
With regular intervals stir the taro roots until it is roasted well. Swirl a tbsp of oil while stirring occasionally.