Sunday, July 6, 2014

Sepankizhangu Varuval - Taro Fry

SEPANKIZHANGU VARUVAL



My Pati ( grandma ) was not only an excellent cook but was also love and hospitality personified. She was very fond of  preparing delicacies for her loved ones even if it demanded a lot of her time and labour.We loved her chips whether banana, potato, senaikizhangu ( elephant yam ) or sepankizhangu ( taro ) which she often prepared for immediate and long term use.  She sat on a low stool in front  of a kerosene stove placed on the kitchen floor and fried chips in a huge kadai of hot oil  for the entire family for very long hours. We ate the fresh and crisp chips  as and when they were made  till our heart's /stomach's content without  letting  the huge steel sambadam (steel container)  to get filled up . She enjoyed it and continued to fry more and more chips till  the sambadam  was finally full for future consumption. When I went on my honeymoon 46 years ago , Pati had thrust a huge bag of  potato chips  into my hands saying that we- especially mapillai (son-in-law)-could munch it during our long drive to the hill station. My husband who was / is a thorough foodie enjoyed the very finely grated potato chips which almost resembled Sev with great appreciation. To this day I lovingly envy my dear  Pati because she had stolen my husband's heart even before I did ! 
Here is how she prepared Sepankizhangu Varuval which is a festive side dish. But we have never had it with curd rice because we were cautioned  that  it would cause  throat irritation. Take care and enjoy !


INGREDIENTS
Taro / Sepankizhangu - 1/2 Kg
Sambar powder - 1 tsp
Salt - 1 tsp
asafoetida - 1 pinch
METHOD
1. Thoroughly wash Taro, cover with water and boil till the skin loosens.
2. Drain, cool and peel.




3. Cut into 3/4 inch slices and  mix in sambar powder, salt and asafoetida evenly.




4. Heat oil in a kadai and gently slide a handful of the taro slices into the oil.
5. Turn  over using a perforated ladle and fry till the varuval becomes crisp and golden brown in colour.




Enjoy the yummy Sepankizhangu Varuval with your sambar rice and rasam rice. 

1 Post your Comments:

Sangeetha Nambi said...

I can have this as snack !