Seppan Kizhangu/TaroRoot belongs to Root vegetables category. They are rich in Starch. Perfect side dish that can be served along with Sambar,Rasam or with any variety rice (like lemon rice,tomato rice) as well. Pressure cooking the vegetable is the key step here. If you overcook, it will become mushy.
I generally use one or two tbsp of rice flour to get a crispy outer layer.
Seppan Kizhangu_ in Tamil is nothing but Taro root. Similar to potatoes these are also Root vegetables rich in Starch. Very easy to prepare and this time I didn't use rice flour or corn flour to get a crispy outer layer. However you can add 1 tbsp of any of this flour to achieve a crispy skin.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 250 gms Seppan Kizhangu
- 1/2 tsp Hing
- 1 tbsp Chilli Powder
- 1/4 tbsp Salt
- 1/4 tbsp Turmeric Powder
- 2 tbsps Oil
- 2 tbsps Rice flour
- 1/4 tsp Mustard seeds Urad dal , each
- Curry leaves few
Ingredients
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Instructions
- Pressure cook kezhangu up to 3 whistles. If you find the vegetable is still hard, leave an extra whistle. Make sure you don't over cook the vegetable
- Let them cool down and remove the skin
- Cut them into slices
- In a wide bowl add salt, turmeric, 1/2 tbsp chilli powder,rice flour and add kezangu slices into the bowl. Ensure that all the slices are coated with spice mix
- Leave it aside for about 10 minutes
- Heat oil in pan and add mustard seeds,urad dal seeds & curry leaves. Let the splutter
- Add the remaining half tbsp chilli powder & then carefully place kezangu pieces inside the pan.
- Don't over crowd the pan so that they don'get all mashed up
- Wait until the sides become golden brown. Do not close the pan with lid. This will make kezangu pieces soggy
- Leave the pan opened and fry them for up to 15-20 minutes
- Serve it with steaming hot rice,sambhar