Sepang kizhangu (Taro) Fry - Arbi Fry - Simple side dish recipe

Yesterday When I was cleaning the kitchen and preparing for the weekend shopping realized that I have very old Sepang Kizhangu. so decided to make fry for lunch.

Sepang kizhangu (Taro) - 15 nos
Sambar powder - 3/4 tablespoon (you can add according to your spice level)
Urad dhal - 2 teaspoon
Corn flour - 3 teaspoon

Roasted Gram flour - 2 teaspoon

Mustard - ¼ teaspoon
Curry leaves - 1 string
oil - 3 or 4 tsp
Salt to taste

Wash Sepang Kizhangu properly

Boil the sepang kizhangu with skin in required amount of water, till it is three 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 sambar powder, salt, cron flour and roasted gram flour. Keep it aside for 30 mins
In a pan add oil, mustard seed, when it splutter add urad dhal and stir well till the dhal is golden brown. Add Curry leaves fry for 2 mins
Now add the sepang kizhangu and stir occasionally. 
It will become roasted and brown 

When it is fully done switch it off