Taro root fry / சேப்பங் கிழங்கு வறுவல்

Written by: 7aumsuvai

Taro root is often substituted for a potato in many recipes, as it is also a starchy vegetable.Taro root can be a great addition to a meal to make it heartier and healthier.It is a good source of Dietary Fiber, Vitamin E , Vitamin B6 and Manganese. Taro root fry / சேப்பங் கிழங்கு வறுவல்


      • 3 nos - Taro root/sepang kizhangu
      • 1 tbsp – Rice flour
      • 1/2 tsp – Ginger garlic paste
      • 1 tsp – Red chili powder (as needed)
      • 1 tsp – Coriander powder
      • 1/4 tsp – Turmeric powder
      • 1/4 tsp – Garam masala
      • Salt as needed
      • Oil as needed for shallow fry

Taro root fry Process

Preparation method :

  1. Wash the taro and cook in a vessel filled with water, just enough to cover them fully.  Bring the water to a rolling boil; cook taro until it is ¾ done or approximately 10 to 12 minutes. Once done switch off the stove, drain the water, cool and peel the skin off.
  2. Cut them into quarter inch thick pieces and keep aside. Take a bowl and mix red chili powder, dhania powder, garam masala, turmeric powder, ginger garlic paste, rice flour and salt to form a thick paste. Apply this masala paste to both sides of the taro root and set aside.
  3. Finally heat oil in a pan and shallow fry the pieces for 4 to 5 minutes each side over medium flame or until it turns golden brown.. Repeat the process for the second batch with the remaining oil. It is a good side for sambar or curd rice.

Taro root fry / சேப்பங் கிழங்கு வறுவல்


  • Taro root has got a tendency to turn very mushy when over cooked, so check it by inserting a knife to see if it can pass through easily.

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