Hot and Crispy Taro Fry (II) | Sepang Kizhangu Varuval | சேப்பங் கிழங்கு வறுவல்

Ingredients :

Sepang Kizhangu / Taro Root - 250 gm Onion - 1 no (chopped) Green Chili - 2 nos (slit) Ginger Garlic - 1 tsp (crushed) Coriander Leaves - 1 tbsp (chopped) Curry Leaves - 1 stk Oil - 1 tbsp Salt to Taste Oil for Deep fry. To Marinate : (10 minutes) Red Chili Powder - 1 tsp Cumin Seeds Powder - 1/2 tps Garam Masala - 1/2 tsp Turmeric Powder - 1/4 tsp Rice Flour - 1 tbsp Rava / Sooji - 1 tsp Lemon Juice - 1/2 no (optional) Salt to Taste.

Method :

First Pressure Cook Sepang Kizhangu / Taro for 1whistle and 5mins in simmer.  When all the steam has escaped open Pressure Cooker, let it cool, peel off outer skin and chop into bite size.

Then marinate boiled Sepang Kizhangu / Taro with mentioned ingredients for 10 minutes. And deep fry it until golden brown colour and keep aside.

Then heat Oil (1 tbsp) in a pan, add Onion, Ginger Garlic, Green Chili, Curry Leaves and little Salt, saute until light golden colour and raw smell leaves. Add fried Sepang Kizhangu / Taro, saute for an minute. Finally add Coriander Leaves and again saute for few seconds and ready to serve.

Serving Suggestion : Serve hot with Kootu Recipes or Sambar or Curd Rice