Seppankizhangu Poriyal

Ingredients

• - 250g taro root
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

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. 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. 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. Flip and fry: Turn each piece and fry another 5-6 minutes until crispy on all sides.
5. Make tempering: Push taro to the side. Add 1 tsp mustard seeds — when they pop add 1 sprig curry leaves.
6. Add spices: Add half tsp turmeric, half tsp red chilli powder and salt. Toss everything together.
7. Cook together: Cook on medium heat 3-4 minutes mixing the spices with the crispy taro.
8. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
9. Taste and adjust: The taro should be crispy outside and soft inside — adjust salt.
10. Serve: Seppankizhangu poriyal is one of the most popular Tamil Nadu side dishes. Serve with steamed rice, rasam and sambar.