Seppankuzhangu Masiyal(Mashed Colocasia -Tara root)

Serving:4 |Type: Chettinadu Poriyal/Kootu



Boiled Taro -5
Onion(chopped) -3tbsp
Tomato(chopped) -2tbsp
Green Chili -4
Garlic(Crushed) -3
Tamarind -Marble size
Chili Powder -1tbsp
Salt -to taste
Turmeric -pinch


Mustard -1tsp
Urad dhal -1tsp
Red chili -3
Curry leaves -few
Cumin -½tsp
Oil -3 to6tbsp



  1. Boil and mash the taro and keep it aside.
  2. Soak the tamarind with ½ a cup of water and squeeze out the pulp and keep it aside.
  3. Take a pan heat with oil add seasonings fry without burning
  4. Add onion, garlic and green chili sauté for a minute, then add tomato, salt and turmeric sauté until tomato get mash.
  5. Then add chili powder mix well then add mashed taro mix well.
  6. Now add tamarind pulp stir it and cook it.
  7. Cook well until masiyal lifts up from the side of the pan.
  8. Now ready to serve with rice.


  1. In chettinadu , masiyal is commonly made with karunaikuzhangu. However karunaikuzhangu is rarely available outside of India.



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