Taro Root/Colocacia/Seppankizhangu/Arbi roast is a very popular thing in the south. When prepared in the right way it could be something amazing. I know of so many people who enjoy a good seppankizhangu roast. My husband and my dad love it and would enjoy it anytime. This root can be used in preparing many things. Its very popular for its roast/fry or in mor kozhambu. The preparation is however complex to some. On a Sunday some rice, onion sambar and seppankizhangu roast is out of the world combo and the most comforting food to many.
To get to the roast, the root has to been cooked carefully.When over cooked you could end up with a mushy mass. The roast however is mostly achieved by deep frying these roots with spices and flour. To make life easy and healthy, I took a tip or two from Indra of Mahanandhi and broiled. Once broiled, by adding all the usual seeds and dhals that you would generally find in the curry/roast it tasted as good as the fried seppankizhangu curry/roast. An addition of roasted cashews makes it a very divine and heavenly roast. So a major part of this recipe rests on the cooking the root to the right levels in order to make it mush free.
Cookie baking sheets
Oil - 2 tbsp
Seppankizhangu/Taro root - 20
Turmeric Powder - 1 tsp
Chilli Powder- 1 tsp
Mustard seeds - 1 tsp
Udad Dal- 1 tsp
Cashew Nuts - 20
Cilantro- 1 tbsp chopped
Water for the pressure pan
1. Wash the Taro root and cut the two edges off a little and place it in a bowl.
2. Place the pressure pan on the stove, add about 2 cups of water,place the bowl with the root in it and cook it on medium heat to a whistle,
NOTE: If your taro root is very old then it might not cook to a whistle. So once you open the pressure pan check to see if the skin is coming off easily. If not, then place it back and cook it for another whistle ( It might be time consuming but worth every bit)
3.When the pressure releases, place the bowl under running water to cool the veggies down.
4.Remove the skin and cut them into thin circles.
5.Add salt,turmeric, asafoetida, 2 tsp of oil and chilli powder. Coat each of the root well and place them on a cookie sheet lined with a parchment paper.
6.Broil one side for 10 minutes and turn them over and broil for 8 minutes.
7.Rest the broiled veggies for some time and then remove them from the parchment paper into a bowl.
8.Heat the wok with 1 tbsp of oil. Add a few shakes of asafoetida, mustard seeds allow it to pop,add udad dhal and cashew nuts and roast it to golden brown. Turn the flame to low and add the seppankizhangu roast to it and coat the mix well.
9.Add cilantro and serve it hot with rice and sambar, rasam or curd.