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Sepankazhangu roast/ Taro Root roast
Sepankazhangu roast/ Taro Root roast

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We hope you got benefit from reading it, now let’s go back to sepankazhangu roast/ taro root roast recipe. To make sepankazhangu roast/ taro root roast you only need 8 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Sepankazhangu roast/ Taro Root roast:
  1. Use 250 gms sepankazhangu (taro root)
  2. Take 2 tablespoons oil
  3. You need 1 tsp mustard seeds
  4. Use 1 tsp red chilli powder
  5. Prepare 1/2 tsp asafoetida
  6. Use 1/2 tsp turmeric powder
  7. Use to taste salt
  8. Use 3 cups water
Instructions to make Sepankazhangu roast/ Taro Root roast:
  1. Wash the vegetable thoroughly under cold water. Arrange them in a rice cooker basket.
  2. Full the bottom part of the rice cooker with water and set the mode to "White Rice". Wait to finish cooking.
  3. Once cooked, wash off the tubers again and press gently to peel off the skin. Now, the inside texture is very mushy.
  4. Run it under cold water again now. Let it dry. Meanwhile, toss a pan with oil and add all spices needed for it. When the seeds start sputtering; toss in the tubers and mix well.
  5. Let it cook on medium high flame.
  6. Note: Running under cold water after peeling is optional. Personally, I do it to ensure that it stops cooking the root and any allergen on it is washed off or reduced to a good extent. You can skip this just direct peel and start to sauté.

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