Seppankizhangu roast recipe is the everyday cooking, a great pair for rice. Basically, this South Indian Taro root recipe is delicious and perfect to serve with rice and lunch box friendly recipe.
In a blender jar, add grated coconut, cumin seeds, garlic, and curry leaves.
And grind to a corase powder.
For prepping
To the pressure cooker pan, add seppankizhangu and water.
Close the lid and seal the vent. And cook in high heat for the first whistle. And 5 minutes in the low heat.
Wait for 12 minutes to allow the pressure to release naturally.
Open the lid, and run the kizhangu in the cold water. Peel off the skin.
Cut them into small cubes.
For shallow frying
Over medium heat, in a pan add vegetable oil and fennel seeds.
Allow the fennel seeds to sizzle in the oil till it slightly changes its color.
Sprinkle salt and red chili powder and cook it on medium flame until kizhangu becomes dry and not sticking any more.
Then add the ground mixture and shallow fry in low heat cook for 15 minutes or until it becomes crunchy and crispy, by stirring occasionally.
Serve Seppangilangu Roast hot with Rice.
Notes
1. Beginners can cook sepangilangu in the pan rather than a cooker. As it will become sticky when it is overcooked. 2. Cast iron pan will be more helpful in achieving desired crispiness.