Wednesday, August 29, 2007

Sepankizhangu Fry

I have already posted a poriyal dish using taro root/sepankizhangu . Now it's the deep fry version. It might not be that healthy as it is fried. But, once in a while it is ok to have these. This dish is a great accompanient for sambar rice, rasam rice or curd rice. The preparation work can be done ahead and refrigerated even the previous day. When you are ready to eat, you can just fry 'em up. It is great evening snack too. Try it for yourself. You will like it.


Ingredients:
sepankizhangu- 6
onion- 1 (sliced)
turmeric powder- 1/2 tsp
chilli powder- 1 1/2 tsp
Besan powder- 2 1/2 tbsp
Rice flour- 1/2 tbsp
Rava- 2 tsp
curry leaves- few
salt- as required

Procedure:
Pressure cook sepankizhangu for 1 whistle. Cool and peel off the outer skin. Cut into two or bite size pieces. Add the rest of the ingredients. Blend well. Keep adding water little by little until the besan coats the taro root completely. Check for seasonings and deep fry in hot oil. Enjoy with rice.

9 comments:

bhags said...

nice recipe with the taro roots...guess what, i lived in atlanta 2 weeks back

Asha said...

Kribha, at first I thought it's chicken!:D Looks yum.I will try.
Hugs, see you next week.Have a great weekend.

Happy cook said...

The dish looks good,i don't know what is sepankizhangu. Must be a root like tapioca.

Priya Dilip said...

Surely eating a deep fry once-in-a -while soothes the soul - heheh , thats my belief!

Bharathy said...

My hubby's favourrrrrite!!
Seppankizhangu is Taro roots I think...!!Whenever I make this I fail to get rid of its itchiness..:(

Suganya said...

It is always better to cook them the day before. They retain their shape well. Love taro in any form.

Sia said...

thats it...i am buying taro this weekend and gonna make this dish:)

Sukanya Ramkumar said...

WOW...Kribha..This is my fav.... Mouthwatering dish....so YUM!...

Kribha said...

Hi Bhags,
Oh it's bad that you moved away. Where were you living and where are you now?

Hi Asha,
Thanks dear. Hope you give it a try. Hugs to you too. Hope to see you soon after your surgery.

Hi happycook,
Nice to have you here. Yes, sepankizhangu is indeed a root. It is taro root. I have wriiten the name in my native language.

Hi Priya,
Warm welcome to you. Hey, You are my kinda girl. We share the same belief.

Hi Bharathy,
Yes it is taro root. I understand what you say about the itchiness. Actually, I have experienced it when I used to eat it in India. But after coming to U.S, I have not done anything special to get rid if the itchiness. And I have never had that problem here.

Hi suganya,
yes, it retains it's shape when refrigerated. And it is such a time saver the next day.

Hi Sia,
I'm so glad you liked it. Please do try it.

Hi Sukanya,
Thanks dear. Glad you liked it.