Taro root / Sepangkizhangu fry/toast

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This is one of hubby’s favorite lunch box recipe. I usually make this as a side dish for rasam saadam and we just love it. It is a simple side dish which can be made in minutes. I like the way it is crunchy on the outside and soft on the inside.

~*What U Need*~
Taro root / Sepangkizhangu – ¼ kg
Ginger-garlic paste – 1 ½ tsp
Curry powder – 1 tsp
Hing powder – a pinch
Salt – to taste
Curry leaves – 1 sprig
Oil – 2 tbsp

How I made it
Clean and pressure cook the taro roots for 3 whistles. Cool it down and peel the skin. Slice it into pieces.
Heat oil in a tawa, add the curry leaves.
When spluttered, add the ginger-garlic paste and sauté till the raw smell leaves.
Then add in the curry powder, hing powder and salt and fry till the curry powder darkens a bit.
Now add in the cut taro roots and toss it so that the mixture coats the taro roots completely.Cook for 5 mins or till the sides of the taro roots turn brown and crispy.Serve with any rice of ur choice.


So thats it Folks...
With Love,

Signs off!!!

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