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Oct 5, 2010

Sepan kizhangu curry / Tarro root roasted curry


Roasting the tarro root (or sepan kizhangu in tamil) has become easy. Yes, it's unbelievably deep roasted and unbeatably tasty with just three teaspoons oil. Here is the recipe. Just follow the recipe word to word and you will avoid mushy or over cooked sepan kizhangu roast. 

Ingredients:

Tarro root / Sepan kizhangu - 8 to 10 
Oil - 3 teaspoons
Turmeric powder - half teaspoon
Chilli powder - half teaspoon
Salt - half teaspoon
Asafoetida powder - a pinch (optional)
Mustard seeds - 1 teaspoon

Method:

Wash the vegetable, cut each tarro into half and pressure cook it for 10 minutes with just half or 1 cup water. Do not overcook the tarros. You can check if it is cooked enough by piercing a knife into it. It should slide in smoothly. Peel off the skin and keep it aside.

Take a ziplock cover. Add turmeric, salt, red chilli powder and 2 teaspoon oil and mix well inside the ziplock.

Add the cooked and peeled vegetable and seal the cover. gently mix in the vegetable with the mixture in the cover until it is evenly coated. In case you don't have a ziplock, just use a bowl and toss the vegetable until evenly coated.

Take a oven safe tray and line it with aluminum foil. Spead the coated vegetable and keep it in oven under broil.

Let it broil for about 25 to 30 minutes, tossing the vegetable every 10 minutes. Broil until the vegetable is golden brown with a crispy lining.

Heat a teaspoon of oil in a large kadai. Add mustard seeds, when it pops, add the asafoetida powder if you are using and then, add the golden roasted vegetable. Toss a couple of minutes in heat and turn off the heat.

The low fat deep roasted sepan kizhangu is ready. Serve immediately with any rice like sambar rice, rasam rice or even curd rice. The taste is very very delicious.

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12 comments:

Srimathi said...

I love the sepan kizhangu curry a lot.

aipi said...

Hi dear..how are you..glad to see you back..
Tarro root curry looks great..very nice n delicious recipe.

US Masala

women-wisdom.com said...

Very scrumptious sepang kizhalangu. I like it:-)

Hamsamalini Chandrasekaran,
http://indianyummykitchen.blogspot.com

Pushpa said...

Sepan Kizhangu is an all time fav of mine...Roasted curry looks delicious...

Pushpa @ simplehomefood.com

Satya said...

i love this roast ...ur dish looks mouth watering

Satya
http://www.superyummyrecipes.com

anubhavati said...

Hi,

I also use the Ziploc method to marinate the veggies...Lovely looking arbi fry!!!

Shobha

Akila said...

super clicks and lovely recipe...
http://akilaskitchen.blogspot.com

Regards,
Akila

Priya said...

Droolworthy and beautiful looking curry..love it..

Manasi said...

Oh! love the roasted taro root! I tried some other curry one, sadly the taro root was a bit mushy, will try this the next time i get Taro :)






Dr.Sameena Prathap
said...

Hi,

Sepankilangu looks yummy..:)

Dr.Sameena@

www.myeasytocookrecipes.blogspot.com

Aby Yusuf said...

hmm.. it looks so tasty.. I never eat Sepan Kizhangu Curry.. But from the pictures, I think I will love that food..

Anjali said...

Hi, Thanks for finally giving me a delicious and fool proof recipe for Arbi roast. It turned out great. I just tossed it in a bowl - didnt use the ziplock. What temperature wd you suggest to broil? Mine turned out slightly dry..I did it at 200 deg for 15 min and 300 for 10..so maybe 200 deg for 25 min will be good?