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