With the onion kadhi I posted yesterday I served roasted taro root. I have another version of the taro root roast posted here, but this one is an easier version. Taro root is mostly pressure cooked and then roasted. I think this is kind of tricky. Sometimes, it gets mushy or under cooked. It is too much work if either happens. So yesterday, I tried the pressure cooker free version by peeling the taro root skin, cutting the root into thin slices and roasting them stove top. It turned out pretty good and all the gooey texture was easily tackled. If you have a lot to roast, I am sure broiling them will work just fine. So here is the pressure cooker free version for all those who do not own one and would still like to enjoy crunchy, roasted taro root/seppankizhangu.
Heavy Bottom Wok
Measuring spoons and cups
Taro Root - 12
Turmeric Powder - 1/2 tsp
Chilli Powder / Sambar Powder - 1/2 tsp
Asafoetida - 1/4th tsp
Oil - 3 tbsp
Mustard Seeds - 1/2 tsp
1. Cut the edges of the taro root and peel the skin.
2. Cut into 1/2 cm discs of the root.
3. In a bowl add the taro root and coat it with 1 tbsp oil. Then sprinkle in the turmeric powder, chilli powder and salt and spread it well evenly over every piece.
4. Heat the wok to medium high and add 2 tbsp of oil, asafoetida and mustard seeds. Allow the seeds to pop and add the taro root and mix well. spread them evenly and roast them on medium heat. Serve hot with any kind of food.