Sepankazhaungu Varuval (Roasted Taro root )

Off  all the root vegetable delights this one is my favourite. Its requires a bit more attention and preparation than potatoes but its worth the effort. Taro is very starchy and gummy and not much of a flavour on its own. But the magic of spices makes this roasted delight irrestitable.My mother back home did hours of prep work,by 1st steaming them,deskining and the cooking over low flame in a iron skillet to get it nice and golden and crispy. But now since we all have oven at home,why not use it? so herez my modern version to yet an another delicious Roasted root vegetable!


Sepankazhaungu Varuval (Roasted Taro root )

Ingredients:

Taro 1pound

dry masalas:

chilli powder 1tbsp

salt according to taste

tumeric powder 1tsp

dhaniya powder 1tbsp

hing a pinch

Oil

for tempering

Mustard seeds 1/2tsp

curry leaves 5-6

whole dried red chillies 2-3

Method

In a pot of water add the taro root and bring it up to a boil. Putting the taro in cold water and then bring them to cook is technique  used in all the root vegetables.this method ensures that they are well cooked and doesn't make them starchy.test the doneness of the taro with a fork or a knife. it has to be tender in the center.

Now allow it to cool for an hr or so. this process can be done a day ahead.

now deskin them and cut them into rounds. the flatter it is the  more surface for the spices to stick to them.

Now mix in oil all the dry spices and then apply them evenly on the steamed taro.

now perheat the oven to 400F and roast them for 30-40 mins until they are nice and golden,turning them once in betweeen.

now heat oil,temper the mustard,curry leaves and redchillies and pour over the roasted taro.

serve with any maincourse.

taro = taro root = dasheen = arbhi=sepankazhangu=coco = cocoyam = eddo = Japanese potato = baddo = elephant's ear = old cocoyam = sato-imo Pronunciation: TAHR-oh Notes: If you'vsampled poi at a Hawaiian luau, then you're already familiar with taro. Many people don't think much of poi, but taro can be served far more advantageously. It has an interesting, nutty flavor, and it's quite good in stews or soups, or deep-fat fried or roasted. In its raw state, it can be toxic and harsh on the skin, so wear gloves or oil your hands when handling it, and always cook it before serving it.