Seppankizhangu Roast

Roast recipes are simple to make in two steps and an excellent side dish for Sambar, Rasam and pappu varieties.

• Blanch or Pressure cook the Vegetable (considering the cooking time)
• Roast/cook the vegetable in few tsps of oil + spice powders of our choice.

Preparation:

• For Seppankizhangu/Taro Root/Arbi, pressure cook for just 1 whistle and remove it from the flame/stove. 
• Remove the skin and cut it to desired shape and thickness if it is large. 
• On a pan (Prefer non stick pan for roast recipes to reduce the oil consumption), add 3 - 5 tsp gingelly oil -> add in the spice powders of your choice once the oil is warm.
• Spice powders I used - 
• 2 - 3 tsp Kuzhambu Masala Powder, 
• 1/4 tsp Kashmiri red chilli powder
• 1/4 tsp turmeric powder, 
• Asafoetida and Salt
• Mix the spice powders -> add pressure cooked Seppankizhangu -> Mix well to coat the spice powders evenly.
• In medium flame. flip sides in a periodic interval of 2 - 3 mins until it is roasted through from all sides.
• Note : 
• Reduce the flame completely while adding spice powders. 
• Pressure cooking Seppankizhangu for long will make it mushy and can't be held in shape for roast recipe.