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Taro Roots / Colocasia / Seppankizhangu
Seppankizhangu, also known as Taro Root or Colocasia, is a starchy tuber widely used in South Indian cooking. It has a brown, hairy skin and white to pale purple flesh. When cooked, taro root becomes soft and creamy with a subtle nutty flavor, making it ideal for a variety of savory dishes.
Taro root is a nutritious vegetable rich in fiber and carbohydrates, commonly used in traditional recipes and festivals.
Key Highlights:
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Name: Taro Roots / Colocasia / Seppankizhangu (சேப்பங்கிழங்கு)
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Appearance: Brown, rough, hairy skin with white to light purple flesh
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Texture: Firm and starchy raw; soft and creamy when cooked
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Taste: Mildly sweet and nutty
Common Uses:
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Used in South Indian dishes like kuzhambu, poriyal, and stews
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Often boiled, steamed, or fried
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Popular in making kolukattai and other traditional snacks
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Used in curries, soups, and chutneys
Health Benefits:
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High in dietary fiber promoting healthy digestion
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Good source of complex carbohydrates and energy
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Contains vitamins C and E, and important minerals like potassium and magnesium
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Supports heart health and immune function
Storage Tips:
Store in a cool, dry place away from moisture. Use within a few days for best taste and texture.
| weight | 1 Kg, 250kg, 500kg |
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