Seppankizhangu Roast

Taro is a common name for several plants in the Araceae family which are used as vegetables for their corms (thickened underground stems), leaves, and leaf-stems (petioles). Of these, Colocasia esculenta is the most widely cultivated.

Colocasia esculenta is thought to be native to Southern India and Southeast Asia, but is widely naturalised. It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable. It is a food staple in African, Oceanic and South Indian cultures and is believed to have been one of the earliest cultivated plants. 

Taro can be grown in paddy fields where water is abundant or in upland situations where water is supplied by rainfall or supplemental irrigation. Taro is one of the few crops (along with rice and lotus) that can be grown under flooded conditions. It is called Arbi in the Hindi in North India. In Tamil Nadu, taro corms are known as seppan-kizhangu and is cooked in oil for a side item with rice, or cooked in a tangy tamarind sauce with spices, onion, and tomato.

Now lets cook Seppankizhangu roast for lunch.

                                                Seppankizhangu Roast recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:10 mins    |  Cook time: 10 mins     |  Serves:2

Ingredients

Seppankizhangu - 250 gms or 4 nos

Turmeric powder - 1/4 tsp

Chilly powder(Dhaniya powder mixed) - 3/4 tsp

Rice flour - 1 tsp

Jeera powder - 1/4 tsp(optional)

Pepper powder - 1/4 tsp (optional)

Salt - needed

Coriander leaves - few

Curry leaves - 1 strand (optional)

Oil - 1 tbsp

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                                                         To Temper:

Red chilly - 1no

Mustard - 1/4tsp

Cumin - 1/4tsp

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 Method:

• First wash the kizhangu and cook it for 2 whistles in a cooker. Or open boil it until it gets cooked. It should turn out to be soft but not mashy.Peel the skin and slice it horizontally into thin slices.
  
• Now take a bowl and all the powders and mix well with water. Now add the kizhangu and mix well with the mixture and coat the masala evenly on all slices.

• Take a pan and add oil. Add the tempering ingredients and now add the kizhangu slices slowly on the pan. Spread them evenly on the pan.

• When its cooked on 1 side turn to the other and roast it evenly crispy on all sides.
  
• Serve it with Lunch !!