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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, sepankazhangu roast/ taro root roast. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Sepankazhangu roast/ Taro Root roast is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Sepankazhangu roast/ Taro Root roast is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook sepankazhangu roast/ taro root roast using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Sepankazhangu roast/ Taro Root roast:
  1. Make ready 250 gms sepankazhangu (taro root)
  2. Take 2 tablespoons oil
  3. Get 1 tsp mustard seeds
  4. Make ready 1 tsp red chilli powder
  5. Take 1/2 tsp asafoetida
  6. Make ready 1/2 tsp turmeric powder
  7. Make ready to taste salt
  8. Prepare 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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