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Crispy, spicy, and tangy taro root slices roasted to perfection. This popular South Indian side dish, also known as Seppankizhangu Varuval, is the perfect accompaniment for sambar, rasam, or curd rice.
For 4 servings
Pressure Cook Taro Root
Prepare Taro Slices
Marinate the Taro
Crispy, spicy, and tangy taro root slices roasted to perfection. This popular South Indian side dish, also known as Seppankizhangu Varuval, is the perfect accompaniment for sambar, rasam, or curd rice.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 320.98 calories per serving with 3.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Temper and Arrange Slices
Roast to Perfection
Serve
Add 1/2 tsp of amchur (dry mango powder) along with the other spices for an extra tangy flavor.
For a different flavor profile, add 1/2 tsp of garam masala or freshly ground black pepper to the spice mix.
For a low-oil version, arrange the marinated slices on a baking sheet, spray with oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway. You can also use an air fryer at 190°C (375°F) for 15-18 minutes.
Garnish with freshly chopped cilantro or a squeeze of lemon juice just before serving for added freshness.
Taro root is an excellent source of dietary fiber and resistant starch, which aid digestion, promote a healthy gut microbiome, and help regulate blood sugar levels.
Provides sustained energy through complex carbohydrates, making it a more fulfilling and energizing side dish compared to simple carbs.
Taro contains important vitamins and minerals, including Vitamin C, Vitamin B6, potassium, and manganese, which support immune function, nerve health, and bone strength.
A single serving (approximately 135g) contains an estimated 280-300 calories. This is an approximation and can vary based on the type and amount of oil absorbed during cooking.
It can be part of a healthy diet. Taro root itself is nutritious, rich in fiber and vitamins. However, this recipe involves shallow frying. For a healthier option, consider baking or air-frying the taro slices to significantly reduce the oil content.
Sliminess usually occurs if the taro root is overcooked. Pressure cook for just 2 whistles and let the pressure release naturally. Also, adding tamarind while boiling and allowing the taro to cool completely before slicing helps minimize stickiness.
Absolutely! Marinate the slices as directed. Preheat your air fryer to 190°C (375°F). Arrange the slices in a single layer and air fry for 15-18 minutes, flipping them halfway through, until golden and crisp.
This recipe works wonderfully with other starchy vegetables like potatoes, sweet potatoes, yam (suran), or raw banana (vazhakkai). Cooking times may need to be adjusted accordingly.
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