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Tuesday, June 9, 2009

SEPPANKIZHANGU ROAST

Colocassia or seppankizhangu roast is the alltime favourite of our family.

INGREDIENTS:

Seppankizhangu(
Colocassia/Arbi) - 1/2 kg.
Salt - as per taste
Oil - 1 ladle
Chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Mustard seeds - 1/4 tsp.
Urad dhal - 1 tsp.

METHOD:

While buying colocassia, choose round ones instead of lengthy ones.

Boil seppankizhangu in water, peel the skin and keep aside.

In a kadai, heat oil, add mustard seeds, urad dhal and turmeric powder. When dhal turns golden brown add the kizhangu, salt and chilli powder. Gently turn it so that all ingredients are coated well. Keep in simmer and fry
till golden brown. The kizhangu will be sticky. So, do not turn it often.

7 comments:

  1. Your sepank roast looks awesome... We dont get such tasty sepank here..Taro root tastes bad here...
    Same pinch! no sunday is complete without sepankexhangu roast and varuval at our home too! We are called the sepakezhangu family, haha:)

    ReplyDelete
  2. Probably, we are iyengar family too.

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  3. it is kari amudhu not karamudhu. love the seppangkezhangu podimas.....

    Fellow Iyengar

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  4. Srinkle some dosai Milagai podi on it... Its Yummy yummy.... :)

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  5. In US the whole process ends up making it gooey, any suggestions or spl tava like cast iron that I should use?

    ReplyDelete
  6. In US the whole process ends up making it gooey, any suggestions or spl tava like cast iron that I should use?

    ReplyDelete

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