Sepang Kizhangu poriyal (Taro dry curry)

Sepang Kizhangu poriyal (Taro dry curry) - preparation time 25 to 30 mins
This side dish goes well with pepper rasam or garlic rasam. Usually i use red chili powder for making the dry curries. In below recipe i tried using sambhar powder which tasted different and good. Try it out.

Ingredients:-
Sepang kizhangu (Taro) - 10 nos
Sambhar powder - ½ tsp you can add according to your spice level)
Urad dhal - 1 tsp
Mustard - ¼ tsp
Small onion - 10 (finely chopped) optional 
Cumin powder - 1/4 tsp
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. I used mud utensil to cook the taro
Once cooked, cool it and peel the skin. Chop it to small slices (½ inch).
Mix chopped sepang kizhangu with sambhar powder, salt, cumin powder & little oil.
In a pan add oil, mustard seed, urad dhal and stir well till the dhal is golden brown.
Add finely chopped onion and fry till it is tender and cooked.
Now add the spice mixed sepang kizhangu and stir occasionally and gently in slow flame without mashing.
It will becoming slightly roasted and brown color. Goes well with any rice like curd, variety, rasam or sambhar.