Sepankazhangu roast/ Taro Root roast

Name: Sepankazhangu roast/ Taro Root roast
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 250 gms sepankazhangu (taro root); 2 tablespoons oil; 1 tsp mustard seeds; 1 tsp red chilli powder; 1/2 tsp asafoetida; 1/2 tsp turmeric powder; to taste salt; 3 cups water

Lakshmi Balaji @laxie

In The Kitchen

This is a very delicious way to have this! Beware of the gaseous/bloating effect it can cause on some.

Lakshmi Balaji @laxie

In The Kitchen

This is a very delicious way to have this! Beware of the gaseous/bloating effect it can cause on some.

Saved

Ingredients

~ 45 mins

2 servings

250 gmssepankazhangu (taro root)
2 tablespoonsoil
1 tspmustard seeds
1 tspred chilli powder
1/2 tspasafoetida
1/2 tspturmeric powder
to tastesalt
3 cupswater

Saved

Steps

~ 45 mins

1

Wash the vegetable thoroughly under cold water. Arrange them in a rice cooker basket.
2

Full the bottom part of the rice cooker with water and set the mode to "White Rice". Wait to finish cooking.
3

Once cooked, wash off the tubers again and press gently to peel off the skin. Now, the inside texture is very mushy.
4

Run it under cold water again now. Let it dry. Meanwhile, toss a pan with oil and add all spices needed for it. When the seeds start sputtering; toss in the tubers and mix well.
5

Let it cook on medium high flame.
6

Note: Running under cold water after peeling is optional. Personally, I do it to ensure that it stops cooking the root and any allergen on it is washed off or reduced to a good extent. You can skip this just direct peel and start to sauté.