seppankilangu kara kulambu /Arbi(taro/colocasia) puli kuzhambu

seppankilangu kara kulambu will be one of the most comforting tasty kuzhambu. I love having this as kara kulambu or puli kulumbu without adding coconut . Its very easy to do and the taste is very promising. This seppankizhangu or seambu of course has many names as taro root or colacasia in english and arbi in hindi. Even the roast that we make with this taro root is very delicious. You can add tomatoes but I don’t add tomatoes for this one. I add garlic with peel not only for taste its just healthy. Arbi is high in fibre and its filled with nutrition so has many health benefits. I like the kuzhambu to be in the flowing consisitency but if you like it to be thick then go for it. The root itself

is enough to thicken the gravy so there is no need to add anything. Don’t cook the root mushy it should be correctly done. They say that old taro root does not give itchiness so even when you buy it fresh keep it for a while say for a week then you can make whatever you want.  Another thing they do is boil taro in tamarind water to get rid of itchiness but I have not tried. Please try this seppankilangu kara kulambu you can enjoy with hot rice and a simple appalam.

seppankilangu kara kulambu /Arbi(taro/colocasia) puli kuzhambu

INGREDIENTS:
seppankizhangu / colacasia – 6-7 pieces
Tamarind extract from one small lemon
Salt as per taste
Sambar powder – 11/2 tbsp
Coriander powder – 2 tsp
Turmeric powder /manjal – 1/2 tsp
Small onion/chinna vengayam – 1/4 cup
Some curry leaves
Vendhyam/fenugreek – 1/2 tsp
Mustard seeds/kadugu – 1/2 tsp
Garlic cloves(with skin) – 7-8
Small piece of jaggery(optional)
Gingelly oil / nallenai – 1/4 cup

METHOD:

1.First wash seppankilangu then add water pressure cook.
2.It should not become mushy but cooked.
3.When done drain cool remove skin chop and keep ready.

4.Keep kadai with oil when it heats up add mustard to splutter with fenugreek.

5.Add in crushed garlic with skin saute.
6.Then put in small onions,curry leaves and let it cook till golden.
7.Put all the spices sambar powder, coriander powder and turmeric.

8.Stir well till rawness goes off.
9.Dump in the colacasia with needed salt stir well so that it coats.

10.Pour in the extracted tamarind.
11.Pour more water to bring to the consistency you want.
12.Let all the gravy boil till it thickens.
13.When ready the oil will ooze on the top.
14.Remove and serve with hot rice and applam.

Some recipes to check:

poondu kuzhambu south indian recipe /garlic small onion kulambu

pattani masala curry /green peas gravy for chappathi and rice

vendakkai gravy /lady’s finger puli kulambu (kuzhambu) with coconut

south indian cauliflower kurma /gobi gravy for chappathi

seppankilangu kara kulambu /Arbi(taro/colocasia) puli kulambu

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Total Time 40 minutes mins

Course Lunch, Main Course, Side Dish

Cuisine Indian, SouthIndian

Servings 4

Ingredients

  

• seppankizhangu / colacasia - 7-8 pieces

• Tamarind extract from one small lemon

• Salt as per taste

• Sambar powder - 11/2 tbsp

• Coriander powder - 2 tsp

• Turmeric powder /manjal - 1/2 tsp

• Small onion/chinna vengayam - 1/4 cup

• Some curry leaves
• Vendhyam/fenugreek - 1/2 tsp

• Mustard seeds/kadugu - 1/2 tsp

• Garlic cloves(with skin) - 7-8

• Small piece of jaggery(optional)

• Gingelly oil / nallenai - 1/4 cup

Instructions

 

• First wash seppankilangu then add water pressure cook.

  2.It should not become mushy but cooked.

  3.When done drain cool remove skin chop and keep ready.

  4.Keep kadai with oil when it heats up add mustard to splutter with fenugreek.

  5.Add in crushed garlic with skin saute.

  6.Then put in small onions,curry leaves and let it cook till golden.

  7.Put all the spices sambar powder, coriander powder and turmeric.

  8.Stir well till rawness goes off.

  9.Dump in the colacasia with needed salt stir well so that it coats.

  10.Pour in the extracted tamarind.

  11.Pour more water to bring to the consistency you want.

  12.Let all the gravy boil till it thicken.

  13.When ready the oil will ooze on the top.

  14.Remove and serve with hot rice and applam.
  

Notes

Don’t make kizhangu mushy while cooking it should be rightly cooked.
The consistency of the kuzhambu can be modified as per your liking.
I always like to add little jaggery for all tamarind based dishes but its optional.
I have not peeled the garlic but if you don’t like then peel and add.

Keyword forlunch, forrice, gravy,kuzhambu,kulambu