Sepangizhangu Fry - Yam/Taro/Colocasia fry

Sepangizhangu fry is probably simple and most loved vegetarian side dish. It goes well with all of the main dishes sambar, kuruma, kuzhambu or rasam.

Sepangizhangu Fry - Zoom	Ingredients - Zoom

Ingredients

Sepankizhangu - 1/2 kg
Sambar powder - 1/4 tsp
Chilli powder - 1 tsp
Fennel powder - 1/4 tsp
Curry leaf - 5 leaves
Asafotida powder - a pinch
Salt - 1/4 tsp
Oil - 1/2 cup

Preparation Method

Wash the sepankizhangu and pressure cook it until 2 whistle. (If cooker is not available, boil until its soft, this will take a lot of time though). Now peel off the skin and slice them into circles of 3/4cm thickness

Add sambar powder, chilli powder, fennel powder, chopped curry leaf, asafotida powder and salt to the sliced sepankizhangu. Let it marinate for 5 min.

Now Heat half of the oil in a dosai kal if not a pan with wide base. Reduce the heat to low and spread out the sepankizhangu pieces evenly on the pan, see to that each and every piece is placed properly without touching each other. Fry them in batches and add oil accrodingly for every batch. Let it fry for 3 min, then turn sides and fry for 3 min. Remove from pan. Add the next batch.

Other names/spelling variations: Sepankizhangu varuval, Sepangizhangu varuval. Taro fry, Yam fry.

Sepankizhangu is Yam/Taro/Colocasia in Tamil language