Sepang kilangu Stir Fry Recipe

Sepang Kilangu Stir Fry Recipe

AuthorAnkita
RatingDifficultyIntermediate

An Outlook On Sepang Kilangu Stir Fry Recipe :

Let us see the method of preparing this lip-smacking sepangv kilangu stir fry simply with a handful of ingredients at home.

senpang kilangu is popular in India and its roots and leaves are widely used in the Indian cooking.  It is acclaimed to be one of the first cultivated crops in the  history of cultivation and the plant is also popularly called as Elephant ears. The corms of Taro root are also edible and it is used as a energy supplement. It is widely used in the States of Karnataka, Kerala, Tamil Nadu, Gujarat, Andra Pradesh, Orissa and Maharashtra. Each State has its own variety of dishes made of taro root, corms and leaves and they compete with each other in taste and flavor. Taro root is said to have originated in the Eastern India and Bangladesh and from there it spread to other Asian countries. It is a tuber vegetable and has a hairy outer coating and a soft inner portion. It is a perinnial tropical plant and it can be used to make flour. Tender taro leaves can be boiled well and used like spinach. It is rich in nutrients as it has high protein, calcium, phosphorus and it is also rich in fiber. Apart from frying, it is also widely used in boiling, steaming and roasting.

It is a good source of resitant starch that manages heart health and blood sugar levels in the body. It has high anti-oxidants and are a rich source of vitamin C and E. As it contains polyphenols, it certainly has anti-cancer properties. It helps in weight loss and regulates hyper tension. It protects the skin and also supports muscle and nerve health. Moreover, it boosts clear vision and improves blood circulation. It supports bowel movements therby promoting gastrointestinal health. Therefore it the best suggested food for bloating, cramps and constipation related issues which are prevalent everywhere. Our ancestors were so brilliant to use these kind of vegetables in their day to day life and they have passed on these precious vegetables and roots to generations with fervor.

Let us see the method of preparing this lip-smacking sepangv kilangu stir fry simply with a handful of ingredients at home.

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sepang kilangu fry recipe
Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins

Ingredients Required To Make Sepang Kilangu Stir Fry Recipe

 250 g colocasia/taro root
 1 tsp mustard seeds
 1 tsp jeera seeds
 1 tsp red chili powder
 1 tsp coriander powder
 ½ tsp turmeric powder
 1 pinch asafoetida
 2 tbsp groundnut oil
 salt as required

How To Make Sepang Kilangu Stir Fry Recipe

Preliminary Steps To Make Sepang Kilangu Stir Fry Recipe
1

Wash the taro root thoroughly and boil for a while. Boil until it softens but do not over boil as it will become mushy and not suitable for frying. When it cools down, peel off the skin and chop them into circular chunks.

Main Procedure:
2

Place a sauce pan in the stove and switch it on. Pour two table spoons of groundnut oil in the pan and when it is heated, tip in some mustard seeds and cumin seeds to it.

3

When you hear it sizzle, just add the boiled taro root chunks and sprinkle the required salt.

4

Add in a tea spoon of red chili powder and coriander powder each.

5

Finally, blend in half a tea spoon of turmeric powder along with a pinch of hing.

6

Stir well and pop the lid on. Lower the flame and let it cook for about ten minutes approximately.

7

You can open the lid and stir in between.

8

After some time, you can open the lid and see the taro root chunks turning crispy.

9

If you want you can splash in a little more oil and toss over the chunks to get roasted all over.

10

When they turn golden brown and aromatic, turn off the stove.

11

Serve hot with steamed rice or roti, dhaal and sabzi.


Tips To Make Delicious Sepang Kilangu Stir Fry Recipe :

-  In order to remove the toxins from the taro root, just soak it overnight in cool water or use a little baking soda while boiling.
- Use a broad pan so that the chunks do not stick with each other while roasting.
- You can also use sesame oil or any other cooking oil which you use regularly for frying.
- Boiling the taro root is the crucial step in its making and therefore be mindful as when to take it off from the stove. Because if it becomes mushy you cannot prepare stir fry out of it. You can pierce a fork to a chunk to see how much it has boiled.
- It also goes well with non-vegetarian dishes like chicken korma, mutton briyani and fish curry.

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Ingredients

 250 g colocasia/taro root
 1 tsp mustard seeds
 1 tsp jeera seeds
 1 tsp red chili powder
 1 tsp coriander powder
 ½ tsp turmeric powder
 1 pinch asafoetida
 2 tbsp groundnut oil
 salt as required

Directions

Preliminary Steps To Make Sepang Kilangu Stir Fry Recipe
1

Wash the taro root thoroughly and boil for a while. Boil until it softens but do not over boil as it will become mushy and not suitable for frying. When it cools down, peel off the skin and chop them into circular chunks.

Main Procedure:
2

Place a sauce pan in the stove and switch it on. Pour two table spoons of groundnut oil in the pan and when it is heated, tip in some mustard seeds and cumin seeds to it.

3

When you hear it sizzle, just add the boiled taro root chunks and sprinkle the required salt.

4

Add in a tea spoon of red chili powder and coriander powder each.

5

Finally, blend in half a tea spoon of turmeric powder along with a pinch of hing.

6

Stir well and pop the lid on. Lower the flame and let it cook for about ten minutes approximately.

7

You can open the lid and stir in between.

8

After some time, you can open the lid and see the taro root chunks turning crispy.

9

If you want you can splash in a little more oil and toss over the chunks to get roasted all over.

10

When they turn golden brown and aromatic, turn off the stove.

11

Serve hot with steamed rice or roti, dhaal and sabzi.

Sepang kilangu Stir Fry Recipe

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