Seppankizhangu Poriyal

Method

1. 1

   Prepare taro root: Peel 250g seppankizhangu (taro root) — wear gloves as the skin can cause itching. Cut into thin rounds or small cubes.

2. 2

   Parboil: Pressure cook taro with a pinch of turmeric and salt for 2 whistles. Do not overcook — it should be firm. Drain and cool.

3. 3

   Fry until crispy: Heat 3 tbsp oil in a wide pan. Add the parboiled taro in a single layer. Fry on medium-high heat 6-8 minutes without stirring until golden and crispy on the bottom.

4. 4

   Flip and fry: Turn each piece and fry another 5-6 minutes until crispy on all sides.

5. 5

   Make tempering: Push taro to the side. Add 1 tsp mustard seeds — when they pop add 1 sprig curry leaves.

6. 6

   Add spices: Add half tsp turmeric, half tsp red chilli powder and salt. Toss everything together.

7. 7

   Cook together: Cook on medium heat 3-4 minutes mixing the spices with the crispy taro.

8. 8

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

9. 9

   Taste and adjust: The taro should be crispy outside and soft inside — adjust salt.

10. 10

    Serve: Seppankizhangu poriyal is one of the most popular Tamil Nadu side dishes. Serve with steamed rice, rasam and sambar.