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.
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.
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