Sepang Kizhangu poriyal (Taro dry curry)

Sepang Kizhangu poriyal (Taro dry curry) - preparation time 25 to 30 mins
This side dish goes well with more kuzhambu and curd rice.

Ingredients:-
Sepang kizhangu (Taro) - 10 nos
Red chili powder - ½ tsp you can add according to your spice level)
Urad dhal - 1 tsp
Bengal gram flour - 1 tbsp
Mustard - ¼ tsp
Small onion - 10 (finely chopped)
Curry leaves - 2 string(finely chopped)
Sesame oil - 3 or 4 tsp
Salt to taste

Preparation method:-
Boil the sepang kizhangu with skin in required amount of water, till it is quarter cooked. If it is cooked too soft it will be paste while you complete the curry. Make sure that sepang kizhangu is immersed well in water while cooking.
Once cooked, cool it and peel the skin. Chop it to small pieces (1 inch or ½ inch).
Mix chopped sepang kizhangu with chili powder, salt, bengal gram flour & little oil.
In a pan add oil, mustard seed, urad dhal and stir well till the dhal is golden brown.
Add finely chopped onion, curry leaves and fry till it is tender and cooked.
Now add the sepang kizhangu and stir occasionaly.
It will becoming slightly roasted and brown color.
This will be yummy along with rasam rice. Try it out.