Sepankizhangu varuval (Spicy Taro Root Fry)

This ends the “Keep it Simple” series of dishes, ones I cook almost every week and fall back to when I don’t want to think or do a lot of prep work.No fancy ingredients just simple.


I go to Taro Root(Sepankizhangu) when I want some spicy fry but am tired of potatoes. To tell the truth I actually like these better than the potatoes, these have a smooth creamy texture and a distinct taste.

1. 8 – 10 Sepankizhangu
2. 1/4 tsp sambhar powder or chilly powder +
3. 3 tsp oil

To Powder
1. 1 1/2 tbsp pottukadali (Split dalia)
2. 2 red chillies
Powder using a coffee grinder

Cooked Taro Root

1. Boil the taro root till they are 3/4th cooked,(hen you poke with a knife it should be be able to go through easily) and cut into wedges
2. In a frying pan heat the oil(I ususlly use very less oil the more oil the more crispier).
3. When the oil starts to smoke add the cut taro root pieces and toss it around
4. Add salt and the sambhar powder and fry it.
5. Now add the powdered dalia and chilly powder and fry till they look golden brown.

This is a yummy side dish for rice and sambhar.

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