COLOCASIA FRY, how to make Roasted seppankizhangu

It is also  called Taro root in English, Seppankizhangu in Tamil, and Arbi in Hindi. Colocasia is its scientific name.
It is cultivated and used in all parts of the world.
We aren't worried about how it is called...we are more concerned about its health benefits, right??
Taro roots contain a wealth of organic compounds, minerals and vitamins that are essential for our health. High levels of Vitamins A, C, E and Vitamin B 12 are present in this, and also magnesium, iron and copper, but it provides a very negligible amount of protein. Contains high dietary fiber, and hence relieves constipation, prevents cancer and  diabetes, improves heart and vision health, and is very good for skin too.
Here is a recipe, to make Colocasia very very crunchy and crispy, and also impart some flavor to it, since, by itself, it is quite bland.
Please check my Glossary for any unknown terms.
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Ingredients

Seppankizahngu/taro roots/colocasia - 1/4 kg

Chilli powder - 3/4 - 1 tsp

Hing / asafoetida powder - 1/2 tsp

Besan flour - 2 tbsps

Rice flour - 2 tbsps

Curry leaves =- handful

White sesame seeds - 2 tsps

Salt to taste

Oil to fry

Recipe Cuisine: South Indian; Category: Lunch/Dinner

Prep time: 10 mts; Cooking time: 35 mts

Serves 2

These are the Taro roots/Seppankizhangu/Colocasia/Arbi

They tend to have lot of mud, so wash well, and let them soak in water for 1/2 hour, then the mud will be resting at the bottom. Wash well again.

Then drain off all water.

Pressure cook for 15 mts, allow to cool down, then refrigerate for 4-5 hours. I normally refrigerate them over night, if I am making this dish for lunch. After cooking, they become quite sticky, so, if you leave them in the refrigerator, they not only become firm but also lose that stickiness. 

Peel the skin off, dip your hands in water on and off, then slice them into rounds, if some are very big, cut them into halves.

Add chilli powder, hing powder and salt

Add rice flour and besan flour

Mix well

Then add a handful of well washed and wiped curry leaves, and 2 tsps of white sesame seeds. These two give lot of aroma to the curry.

Mixed well again.

Heat oil, then drop a ladle full of the sliced colocasias. Keep the flames on the medium. Don't disturb them for 3-4 minutes.

Turn them a little later, and after they become golden colored, remove and keep

Kept in a colander

Serve this amazing, crunchy curry with sambar or rasam.

This post first appeared in www.malpatskitchen.com

Categories: South Indian Curries