Seppangizhanghu Varuval (Taro Root Fry)

This is an easy side dish that goes well with sambar, rasam and curd rice. Even suits well with lemon rice, coconut rice and other variety rice items.... Check out my POTATO RECIPES and SIDE DISH / PORIYAL RECIPES....

Cooking time: 10 mins

Serving: 2-3

Ingredients:

Seppangizhanghu - 6
Sambar powder or red chilli powder - 1 tspn
Turmeric powder - 1/4 tspn
Cumin powder - 1 tspn
Pepper powder - 1/2 tspn
Rice flour - 1 tspn
Lime juice - 3/4 tspn
Mustard seeds - 1/4 tspn
Carom seeds (Ajwain) - 1/8 tspn
Asafoetida - 1/4 tspn
Curry leaves - few
Oil - 3 tspn
Salt to taste

Method:

1. Grab all the ingredients.

2. Place the seppangizhanghu over the trivet with a cup of water in the inner pot.

3. Close the lid. Press the manual or pressure cook mode for 4 mins in High Pressure HP in sealed position. Then do Quick Release QR.

4. Open the lid. Take out the taro. Peel the skin. Chop into medium size blocks.

5. Add all the powders except oil, mustard seeds, carom seeds. Mix well. Let it sit for 10-15 minutes.

6. Heat a kadaai. Add oil, mustard seeds, carom seeds.

7. Add the marinated taro. Fry it until it becomes crispy. Add the curry leaves. Switch off.

8. Seppangizhanghu Varuval is ready to serve.