Basically this Taro root is so gooey, and I also need to agree that it need lots of oil to overcome its stickiness. But it is really worth its taste. Here, we are not getting the exact gooey ‘seppangilangu’ but this verity also tastes good. This crunchy roast goes very well with any mild rice recipes, like sambar, lemon rice etc., Today, I have went with Lemon Rice. I think all the south Indian will agree that this combo will be working out.
Arbi / Taro root / Seppangilangu Roast / Fry Recipe
Prep time : 5 min,
Cooking time : 15 min,
Yeild : Serves 4
Author : Pepper Bowl
Seppangilangu / Arbi / Taro root – 500g
Fennel Seeds – 1 tbsp
Chili Powder – 1 tsp
Salt to taste
Cooking Oil – 4-6 tbsp
Ingredients For Grinding:
Grated Coconut – 1 tbsp
Cumin Seeds – 1 tsp
Garlic – 2 Cloves
Curry Leaves – 1 stalk
How to make:
1. Grind all the ingredients from the above table in the mixer / blender.
2. Cook ‘sepangilangu’ in the pressure cooker for 3-4 min. The peel out the skin.
3. Cut them into small cubes.
4. In a pan add oil, fennel seeds and followed by this seppangilangu / arbi.
5. Add salt and chili powder and cook it in medium- high flame.
6. Once chili powder cooked and blended well and it is almost fried, add the ground paste.
7. Fry it in slow flame, till entire mixture become crunchy and crispy.
8. Serve Seppangilangu Roast hot with Sambar Rice, Lemon Rice etc.
Serve as a side dish for South Indian meals.
Tips and Variations:
1. Beginners can cook sepangilangu in pan rather than cooker. As it will become more stickier, when it is over cooked. 2. Cast iron pan will be more helpful in achieving desired crispiness.
Check out other side dishes for rice such as, Pachai Mochai Masala Fry.