This is a South Indian Style Stuffed Seppankizhangu Leaves Fry where the tara root leaves are washed, stuffed with spice paste and roll the leaf, steam the rolled leaf, chop them and then stir-fry till they are crispy. This yummy Stuffed Seppankizhangu Leaves Fry can be served as a snack or as a poriyal with any South Indian rice / kuzhambu variety. There is a gujarati version of this recipe in which the spice paste has some more masalas. We can skip the steam cooking and directly fry in deep oil also.
I first heard from my close friend who started planting sprouted tara root in her backyard. She told that her relatives who live in manarkudi will make a crispy snack using the leaves. But that time I didn’t give a try. But later another time, I happened to taste this delicious and crispy Stuffed Seppankizhangu Leaves Fry and she extended her courtesy to come to my home and guide me how to make this yummy Stuffed Seppankizhangu Leaves Fry | Tara Root Leaves Stir-Fry. She stood with me and explained step by step how to make the spread, how to cut the leaves and discard the stalk, roll the stuffed leaf and other procedures. I just followed her guidance and the recipe turns out a huge hit in my family.
We can either serve this Stuffed Seppankizhangu Leaves Fry | Tara Root Leaves Stir-Fry as a snack or we can serve with usual kuzhambu/rasam or any other Indian Rice Varieties.
Video Making of Stuffed Seppankizhangu Leaves Fry | Tara Root Leaves Stir-Fry
Notes:
- After rolling the leaves, we can directly deep fry and then cut into pieces
- If you like more masala, we can add garam masala to the spread paste.
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