Seppankizhangu, also known as Colocasia, is a popular tuber vegetable in South Indian cuisine. It is often used in dishes like curries, fries, and roasts. The key to a delicious Seppankizhangu roast lies in the perfect balance of spices and the right cooking technique. Make sure to cook it until it is golden brown and crispy on the outside while remaining soft and tender on the inside. Enjoy this flavorful dish as a side with rice or roti for a satisfying meal.
This crispy and flavorful colocasia (taro root) fry is a simple South Indian side dish that pairs perfectly with rice and sambar or rasam. Boiled colocasia is sliced and roasted with aromatic spices like sambar powder and turmeric, creating a golden-brown, crispy texture on the outside while remaining soft on the inside. Tempered with mustard seeds, urad dal, and curry leaves, this dish is bursting with earthy flavors and a hint of spice. Easy to prepare, it’s a comforting and delicious addition to any meal.
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Seppankizhangu (Colocasia) Roast
4
servings10
minutes20
minutesDiscover the delicious world of Seppankizhangu! This crispy and flavorful South Indian dish is a must-try with its perfect balance of spices and textures.
Ingredients
Seppankizhangu – 8 to 10
Sambar Power – 2 teaspoon
Turmeric Powder – a pinch
Oil – 4 tablespoons
Mustard – ½ teaspoon
Urad dhal – 1 teaspoon
Salt – 1 teaspoon or as per taste
Curry leaves – few
Directions
- Boil the Colocasia in a pressure cooker for 3 to 4 whistles. Allow it to cool, then peel and slice them lengthwise.
- Heat oil in a frying pan, add mustard seeds, and wait for them to pop. Then add urad dal and curry leaves, frying until the dal turns golden brown.
- Next, incorporate the boiled Colocasia, salt, sambar powder, and turmeric powder, mixing thoroughly. Gently turn the mixture occasionally and roast until it turns light brown.
- Finally, stir in some fresh curry leaves.
Notes
- Optionally, you can add finely chopped onion while frying.