Taro Root /Sepangkizhangu Masala

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Anything with Taro roots / sepangkizhangu are easy to make lunch box delights. I usually prefer this veggie when I am out of time to prepare our lunch box. A simple taro roast / masala with rasam saadam will make a perfect lunchbox combo. Its been a long time since I got taro roots and so when I went for my grocery shopping, picked up a whole 1 kg bundle of taro roots out of sheer enthu.

When I dumped it into the fridge, I was all the time thinking on the dishes that I could make out of it and all that struck me was the simple taro root roast. I wanted to try out something different with them and this tasty spicy masala was the end result.

~*What U Need*~
Taro Root - 1/4 kg
Large Onion – 1
Medium Tomato – 1
Curry leaves – 1 sprig
Oil – 2 tbsp
Salt – as needed
Chilli powder – ½ tsp
Coriander powder – 1 tsp
Turmeric powder – a pinch
Cumin powder – ½ tsp
Ginger – garlic paste – 1 tsp
Minced Coriander leaves – 1 tbsp

How I Made It
Clean and pressure cook the taro roots for 1 whistle. The veggies should not be mushy but firm yet cooked. Cool it and peel off the skin. Slice the taro roots.Grind the onion and tomato into a coarse mixture. Give 2-3 pulses in the mixie. Heat oil in a tawa. Add the curry leaves and allow to splutter. Add the onion-tomato mixture and sauté. When half done, add the ginger-garlic paste and sauté till the oil oozes out.

Now add the turmeric, chilli, coriander and cumin powders and salt and fry till done. Add the sliced taro roots and toss well. Donot use the spoon else the taro roots will start breaking. Close with lid and cook for 5 mins. After 5 mins, open and toss again. Take care that the veggie and masala don’t get burnt. Repeat the above step till the taro roots have roasted and blended well with the masala. Serve with curd rice / any one pot meals / rice of ur choice

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