Thursday, April 3, 2008

Taro Root Roast (Seppa Kizhangu Roast)

Tip: If you pressure cook the taro root and let it cool
(drain the water and do not wash) and then prepare the Roast, It will not get mushy!

You need
10 to 12 Taro roots
5 tsps oil (Come on , it is a roast, Eat now and Work out later!!)
Salt As needed
1 ½ tsp red chili powder
2 Green Chillies slit
1 Red Chilli
¼ tsp mustard
2 dashes of hing

Prep Work
Wash the vegetable and pressure cook it and let it cool at least an hour before you start peeling.
After you peel it cut in desired shapes and mix half the oil and red chili powder and salt and let it sit for half an hour.
In a Kadai, add the rest of the oil and the mustard, once it sputters add the chillies and hing and then the mixture you have prepared and roast till desired or hungry!

Options: Replace the Taro Root with Potato and it will be Potato Roast!


Uma said...

looks delicious, Vandana! Yummy!

sandhya said...

great recipe.... sounds yumm...

kamala said...

looks yummy.delicious

Divya Vikram said...

I love anything with taro root..Looks yummy..

Revathi said...

I have stopped eating taro because of tis gueyy nature...But i loved to eat it when my amma would marinate it and fry it crisppppy

Vandana said...

Thanks Uma,Sandhya, Kamala, Divya and Revathi!
You can add more spices or make it like vazhaikai Manjal Kari (under Raw Banana Label), it taste better that way too!

Marissa said...

Never cooked taro, how do we know when it is done? How many pressure cooking whistles, do you use a potato peeler? What do you use to check that it is done?