Wednesday, February 13, 2008

Sepankizhangu Poriyal

Sepankizhangu is nothing but taro root. I have already posted a deep-fry version of this dish which you can find here. But this one is much healthier, it is kadai roasted. It tastes somewhat like a potato fry but it has a little sweetness from the taro itself. This is one of the dishes that vanishes in half the quantity by the time I serve it. Tastes so yum.


mustard seeds- 1/4 tsp
urad dal- 1/2 tsp
channa dal- 1/2 tsp
jeera seeds- 1/4 tsp
Sepankizhangu -8
onion- 1(medium, sliced)
garlic- 4 pods (finely chopped)
sambar powder- 1 1/2 tsp
curry leaves
salt- as required
curry leaves
corriander leaves

Boil sepankizhangu with some salt and turmeric until 3/4 th done. peel and cut into pieces. Heat oil in kadai and season with mustard seeds, urad dal and channa dal. Add onions , garlic and turmeric powder. When onions are half done add sambar powder & salt. saute until raw smell goes. Then add sepankizhangu and keep roasting until it gets a roasted brown color. Add corriander leaves & curry leaves. This is an excellent accompaniant for sambar rice, rasam rice or curd rice. Enjoy!


Kalai said...

I've just been introduced to seppankizhangu recently and like it a lot. Great easy but yummy side dish! Thanks, Kribha. :)

Sagari said...

taro roottttt this is also very new to me

Laavanya said...

I love sepakizhangu in any form though I always make a fried version of some sort everytime I get it... this looks lovely.

Maddy said...

This looks so delicious! Where do I find jeera seeds? Thanks :)

Kribha said...

Hi Kalai, Sagari, Laavanya and Maddy,
Thankyou all for your comments. This dish tastes great with sambar rice and curd rice. Do try it sometime.

I'm so sorry for my late reply.
You can find jeera seeds in the Indian stores. Jeera seeds are nothing but cumin. Good Luck!

Shella said...

I love taro root...its a favourite, n i really love the way yours looks. HOnestly its been a long time since I made tempted to do so..

Jeena said...

Wow this recipe sounds amazing Kribha it looks so very tasty. I have nenever heard taro root before but you make it sounds really yummy. It looks great. :-)

Anonymous said...

i knw an another version of taro root.Try it once and let me knw whether u liked it or not.peel the taro root and boil it untill it is tender and mash it.

in kadai ,heat oil and throw some mustard seeds and curry leaves.add the mashed vegi.fry it in oil untill it turns crispy.(takes lot of time & lot of oil )meanwhile do add some chilli pwdr and the end add 1 tsp of rice flour or cornflour.

Kribha said...

Hi Shella and Jeena,
Glad to know that you liked the recipe. Do give it a try sometime. You will surely like it.

Hi Magnolia,
sorry for my late response. Thanks for the new recipe. I'll try it for sure sometime. Rightnow, I'm on a diet and watching my carbs. But I'll update you when I give it a try.

Ramki said...

Hi Kribha,

Am blogging your poriyal as a model recipe in the 1001 Tamilnadu Curries cookbook at

Thanks for the recipe.

Anonymous said...

Hi kriba,
im from Chennai, my mom used to make sambar powder & we cook everything with that powder only but it is over now.Have u ever tried preparing at home & turned well..........just give me some options............