The cooking of taro root is everything when it comes to making a roasted curry with it. If you over cook them they will get so mushy and clump up when you roast it. If you under cook it then it will be hard to peal off the skin. So the right mode and timing for cooking seppankizhangu is very important for the perfect roast. Using the Ipot I have tested this method many times and it has come out perfect. Also check out how you can grow your own taro root plants in quarantine.
Gadgets:
Ipot
Steaming Tray
Baking Tray
Measuring Cups and Spoons
Cutting Board
Knife
Ingredients:
Taro Root - 2 pounds
Water - 2 cups
Preparation:
1. In an Ipot add the water, place the steamer basket.
2. Cut the ends of the taro root and rinse them well and add to the steaming basket.
3. Cover the Ipot, seal and choose steam mode and set the timer to 3 minutes. Make sure the pressure is set to high.
4. Allow for natural release before opening the Ipot.
5. Allow the taro root to cool then peal the skin.
6. Cut into chunks or circles or big chunks and then use the taro root to make curry.
7. I usually place it in a baking sheet with all the spices and oil to coat the taro root and broil it for 10 minutes. I then finish the seppankizhangu curry by roasting it in a heavy bottom wok or pan with oil, mustard seeds, udud dal, asafoetida and curry leaves to season. Then add the taro and roast. This helps the taro to stay separate and roast evenly.
How to grow your own Taro root plants?
When you but the Taro root and store it in your pantry at times it will grow small shoots. When you cut the ends to prep the taro for cooking in the Ipot, you can grow your own plants from these remains. All you need is a tray with water where you place the remains. Keep adding water as and when it evaporates from the tray. In a few days you will see roots develop followed by leaves. Transfer it to a pot with soil and grow it. This is such a satisfying process to witness and harvest your own taro root.
Gadgets:
Ipot
Steaming Tray
Baking Tray
Measuring Cups and Spoons
Cutting Board
Knife
Ingredients:
Taro Root - 2 pounds
Water - 2 cups
Preparation:
1. In an Ipot add the water, place the steamer basket.
2. Cut the ends of the taro root and rinse them well and add to the steaming basket.
3. Cover the Ipot, seal and choose steam mode and set the timer to 3 minutes. Make sure the pressure is set to high.
4. Allow for natural release before opening the Ipot.
5. Allow the taro root to cool then peal the skin.
6. Cut into chunks or circles or big chunks and then use the taro root to make curry.
7. I usually place it in a baking sheet with all the spices and oil to coat the taro root and broil it for 10 minutes. I then finish the seppankizhangu curry by roasting it in a heavy bottom wok or pan with oil, mustard seeds, udud dal, asafoetida and curry leaves to season. Then add the taro and roast. This helps the taro to stay separate and roast evenly.
How to grow your own Taro root plants?
When you but the Taro root and store it in your pantry at times it will grow small shoots. When you cut the ends to prep the taro for cooking in the Ipot, you can grow your own plants from these remains. All you need is a tray with water where you place the remains. Keep adding water as and when it evaporates from the tray. In a few days you will see roots develop followed by leaves. Transfer it to a pot with soil and grow it. This is such a satisfying process to witness and harvest your own taro root.
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