Seppakizhangu fry is a simple side dish that can be paired with sambar or rasam sadam. Seppankizhagu is a tuber like potato but not preferred by many. My son doesn’t even know what it is but just the look of it can bring in that spontaneous 👿 “NO”! Well, mom knows how to get that on the table…. anything deep fried is considered sold and thats what happened. Though the healthy way is to pan roast or hash it but once in a while… deep frying is ok and when you feel that crunch you forget all the cons 😆
I’ve already shared pan roast Seppankizhangu fry / Taro root / Arbi fry and today lets see a deep fried version 🙄
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|Senppankizhangu / Taro root / Colocasia||3 medium size (make 20 pieces)|
|Salt (for boiling)||1/4 teaspoon|
|Turmeric powder||1/2 teaspoon|
|Red Chili powder||1 teaspoon|
|Coriander powder||1 teaspoon|
|Gram flour / Kadalai Maavu||1 tablespoon|
|Fennel seeds powder||1 teaspoon (coarsely ground)|
|Ginger Garlic paste||1 teaspoon|
|Salt (for masala)||1/2 teaspoon (or to taste)|
|Curry leaves||a few|
|Oil (for deep frying)||2 cups|
That Itchy feel 😳 when making Seppankizhangu fry
To start with we need to cook this root vegetable. If you are new to colocasia/ taro / arbi , then there is one important thing you should know of…. it can cause extreme itchy feel to your fingers when you work with raw. Either wear a glove or apply oil to your fingers when you work them raw. Always cook them thoroughly with skin on and then peel.
You may either pressure cook or boil over stove top. If pressure cooking it may take up to 2 whistles (but size matters…small ones cook really fast and big ones take time and over cooking may make them mushy) To be on the safer side, i prefer to boil which may take 15 to 20 minutes but you can always check .
Boil them in salted water for 15 to 20 minutes.
When done a knife inserted should go from one side and come out easily on the other side. Switch off, drain all the water and cool the kizhangu completely.
Peel off the skin and slice or cut the m into pieces.
Assemble all the ingredients… cooked kizhangu, turmeric powder, red chilli powder, coriandr powder, fennel powder, ginger garlic paste, gram flour, curry leaves and salt.
Mix thoroughly to coat the masala all over the veggie.
Heat oil in a kadai and start deep frying till golden.
- Serves 3 to 4 adults
- Make sure you add little salt while boiling the root vegetable otherwise they taste bland.
- Fennel seeds powder gives that punch need to make this super tasty.
- Gram flour sucks out all the moisture keeping the outer crust very crispy.