Seppankizhangu (Cheppankizhangu) roast/Taro root Roast

I am a die hard fan of Onion Sambar + Seppankizhangu fry combo. I found the Seppankizhangu fry (Taro Root Stir-Fry) in many wedding reception as this is being attracted by numerous food lovers.  This is also one of the easy dish and turn out to be amazing, but you should take care of few things carefully to get it perfect.

Seppankizhangu (Cheppankizhangu) roast/Taro root Roast
Seppankizhangu (Cheppankizhangu) roast/Taro root Roast

Preparation Time-
Cooking Time45 mins


Taro root(Seppenkizhangu)1/4 kg
SaltTo Taste
Turmeric powder1/4 teaspoon
Chilli powder1 teaspoon
Rice flour2 teaspoon
Gram flour2 teaspoon
Hing1/2 teaspoon

For Seasoning:

Oil1 1/2 tablespoon
Mustard Seeds1 teaspoon

Seppankizhangu (Cheppankizhangu) roast/Taro root Roast
Seppankizhangu (Cheppankizhangu) roast/Taro root Roast

  1. The first step is to clean the taro root(Seppenkizhangu) and cook the same.  The Seppenkizhangu should not be over cooked, then it get mashed and we won't get the fry/roast and hence it is very important to make sure that we cook the Seppenkizhangu properly. This can be done by couple of methods - You can cook it in microwave (or directly in the stove) and check occasionally to see if you are able to peel the skin. If you are able to peel the skin then its a right stage  and you should stop the cooking. The other easy method is to pressure cook it. I cooked the pressure cooker only with only whistle. But the duration of time required for cooking varies from type, age and origin of seppenkizhangu and you should adjust your cooking time accordingly. Try with 1 whistle, it should be fine.. after one whistle of cooking, if you are not able to peel the skin, then you may need to cook it for one more whistle.  Take the cooked taro root(Seppenkizhangu) from the pressure cooker (after the steam is fully released)  and remove the skin

  2. Chop each cooked seppenkizhangu into 2 or 3 pieces. I forget to take the picture of it. It is important to make sure that we chopped into smaller to medium pieces - It helps to get a uniform fry with lesser oil and it would be more tastier.   If you are roast/fry lover, then you can cut this into even thin pieces, but then it requires more oil (and gives better taste) to cook. I wouldn't advice that as it's not good for health. I would go for medium pieces fry :-). Add the rice flour, gram flour, red chilli powder, hing, salt and turmeric to the chopped pieces.  Sprinkle very little water and gently mix it well using wooden slotted spoon (or preferably using your hand)  so that the cooked and chopped taro root(Seppenkizhangu) does not get smashed

  3. Heat a pan and add oil. When the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add the mixed taro root(Seppenkizhangu) and keep it in low flame and allow it to fry. As you know the kizhangu is already cooked and now we are cooking it again with masala for a fry hence the medium to low flame is enough.

  4. Keep in low flame for atleast 20 mins. You should check at regular interval and sauté it gently, add little oil if required. In about 20 minutes the taro root(Seppenkizhangu) is roasted nicely and each piece will be separate and will not stick with the rest.

  5. The yummy taro root(Seppenkizhangu) roast is ready to serve with sambar or kuzhambu varieties.
  6. Seppankizhangu (Cheppankizhangu) roast/Taro root Roast
    Seppankizhangu (Cheppankizhangu) roast/Taro root Roast

  • Do not over cook the tara root then it will be sticky and we cannot get a nice roast
  • Chop the cooked tara root into smaller pieces so that we need less oil to fry

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Please my sincere advice, Stop coooking in MICROWAVE. its rays are not good for health. I had never purchaed Microwave owen. Now US and US scientist had agreed its emits Cancer rays.

So plese stop cooking in MICROWAVE. save current. let us be healthy. do not listen to MICROWAVE company people, they lie.

Subbu Maami, I tried this it cameout well. Thank you so much.

This curry goes well with what? (other than sambar)

Many many sites are there that simply state recipe and show photos, very few give the important keys and tips that lead to a sucessful dish. The key points that are learned from experience, passed on from elders etc.. Your site does exaclty this and makes it easier for those who need help. I appreciate your efforts and look forward to more. Thank you very much!!!

You can check for wonderful photos

It's too good mami...feels like eating nonstop..Thanks for the awesome recipe

I tried it today. This is the best! Thank you.

How to get rid of that itching feeling while eating.

My husband is from Nagercoil/Tirunelveli. He has lived in Kalludaikurichi as well. We have tried various blogs for Tamil Brahmin recipes. He says yours is the only one that tastes like his home food. I have to follow written recipes​ since I am from Russia. I am glad I found your blog. Thank you.

We can add very little tamarind juice to get rid of the itching feeling

Thank you so much Galina, your words mean a lot to me. My thanks to your husband too :-)



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