ReshKitchen

Seppan Kizhangu Roast / Arbi Roast

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.

Cuisinetamil

Prep Time

10minutes

Cook Time

20minutes

Prep Time

10minutes

Cook Time

20minutes

Ingredients

250gms Seppan Kizhangu
1/2tsp Hing
1tbsp ChilliPowder
1/4tbsp Salt
1/4tbsp TurmericPowder
2tbsps Oil
2tbsps Rice flour
1/4tsp Mustard seeds Urad dal, each
Curry leavesfew

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