Sepang kizhangu or taro root sambar is a simple sambar prepared with taro root and toor dhal that goes well with white rice and appalam.

Ingredients:

• 2 nos – Sepang kizhangu / Taro root
• 1/2 cup – Red gram / Thuvaram paruppu / Toor dhal
• 2 nos – Green chillies
• 1/4 tsp – Turmeric powder
• 1 tsp – Red chilli powder
• 1 no – Tamarind (gooseberry sized) (soaked in 1/2 cup of water)
• 2 tbsp – Coriander leaves for garnishing
• Salt as needed

Seasonings:

• 1 tbsp – Oil
• 1/4 tsp – Mustard seeds(kaduku)
• 1/4 tsp – Split black gram / Ulunthu
• 1/4 tsp – cumin seeds(seeragam)
• 2 pinch – Fenugreek seeds (venthayam)
• 1 pinch – Asafoetida
• 5 no – Curry leaves

Preparation method:

1. Wash and cook sepang kizhangu in enough water until well cooked. Allow them to cool and chop into big chunks. Set it aside.
2. Wash and cook thuvaram paruppu along with turmeric powder and little sesame oil in enough water until well cooked. Set it aside.
3. Heat oil in a pan, season with items given in the list for seasoning. Add green chillies and chopped sepang kizhangu, fry for 2 mins.
4. Add tamarind juice along with required salt, red chilli powder and turmeric powder, cook until raw smell goes off.
5. Finally add cooked thuvaram paruppu and cook for 10 to 15 mins or until well cooked. Garnish with coriander leaves and serve hot with white rice.