Taro root (Cheppankazhangu) Roast

Roasted Taro roots are a delicious side dish for rice entrees. They can also serve as appetizers when deep fried. It's one of my favorite dry curry that my mom makes for Sunday special meals!

Ingredients

Taro root ( Cheppankazhangu) - 8-10 taro roots of Medium size
Canola/Vegetable Oil (ennai) - 2-3 teaspoons
Mustard seeds ( kadugu) - 1/4 teaspoon
Split Urad Dhall (udacha ulutham paruppu) - 1 teaspoon
Asofoetida powder ( perungaya podi) - 1/4 teaspoon
Turmeric powder ( manjal podi) - a pinch
Salt (uppu) - 1/4 teaspoon (add to taste)
Chili powder (kaara podi) - little less than 1/4 teaspoon
Sambhar powder (sambhar podi) - 1 teaspoon
Curry leaves (karuveppillai) - 5-6 leaves torn

Pressure cook the taro roots in 3-4 cups of water (i.e completely soak the taro roots in water).
Cool off the taro roots by placing under running cold water for few minutes. Peel off the skin and dice the taro roots to medium cubes.

Heat oil in a pan, add mustard seeds, urad dhall, asoefoetida and let the mustard pop.
Add the cooked taro root cubes, turmeric, curry leaves, red chili powder, sambhar powder and mix well. Close with a lid and fry the taro roots with occasional stirring.



This is a great side dish for any rice entree. We tried this with tomato rice and it turned out to be a pretty good combo! You can substitute taro roots with potato in the same recipe.

Serving size: 2