Sepankizhangu/Taro Root Roast Recipe

Sepankizhangu or Taro root is one of my favourite veggies. Even as a kid I would like this veggie this fry/ roast is a regular in our house hold as sharu is a great fan of this fry.Amma used to fry this in a iron kadai,which would need a lot more oil so that the taro root doesn't stick to the kadai and we literally have to baby sit this fry,but now I have the luxury of a non stick pan so I can sit back and relax a little till the dish is roasted well unlike a iron kadai where it turns black. Amma used to buy this and keep it for a week or so then cook it as fresh taro root was believed to cause itchiness in the tongue,now a days I cook it immediately (may be it is already old enough in the shop itself ha ha).

I was amazed to find out that sepankizhangu has numerous health benefits.Its a rich source of dietary fibre and has anti ageing properties, I was amazed at the fact that the glycemic index of taro roots is low and is free from gluten,it also has the property to lower blood pressure and is rich in vitamin c thus helping in bettering your immune system.So after knowing about great health benefits of the taro root I have decided to cook it much often.

Sepankizhangu Roast Recipe - Ingredients

Sepankizhangu /taro root - 250 gms (boiled,peeled and sliced)
Redchilly Powder - 1 tsp
Coriander Powder - 1tsp
Fennel Seeds Powder- 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste

To Temper:

Oil - 3tsp
Mustard seeds - 1 tsp
Curry Leaves - 1 spring

Method:

1. Heat oil in a pan, add the mustard seeds and once they splutter and the curry leaves.
2. Now add the sliced sepankizhanghu and saute it for 2 minutes , add the powders and salt and toss it so that all the masala powders coat well.
3. While tossing take care not to break the slices,leave the stove on sim and keep attending to the dish every 5 or 10 minutes and toss it so that both the sides are roasted well.This step needs patience, it may take around 15 to 20 minutes for the yam to get the roasted texture.
Switch off the stove and serve the sepankizhangu roast with sambhar rice or curd rice or morkhuzhambu.we had ours with sambhar it was great.

My Notes:

• The sepankizhangu has to be cooked firm and not mushy.I pressure cooked mine in an open bowl without direct contact with water, this helps in avoiding over cooking.
• Adding Fennel seeds powder gives a distinct aroma to the dish,you can even use fennel seeds while tempering instead of the powder.
• Mine was mildly spiced you can increase the red chilly powder as per your taste.
• You can either slice to thin circle like me or thin strips vertically .
• Using non stick pan had reduced the oil else this may consume more oil if prepared in an iron kadai.