Seppankizhangu mor kuzhambu | Arbi buttermilk curry | Colocasia buttermilk kuzhambu


Seppankizhangu mor kuzhambu


Cuisine Style: Tamil Nadu, South India | Cooking Time: 20 minutes | To Serve: 6 | Take with: rice, millets | Type: Gravy, kuzhambu, curry


Ingredients

  • Seppankizhangu[Arbi, Colocasia] – ¼ kg or 5
  • Thick buttermilk ( ½ cup curd + 1 ½ cups water)- 2 cups
  • Turmeric powder- ¼ tsp
  • Ginger- a small piece
  • Toor Dal- 1 tsp
  • Green Chillies- 2 to 3
  • Coconut - 2 tbsp[grated]
  • Rice- 1 tsp
  • Tomato- 1 (small, optional)
  • Cumin seeds – ½ tbsp
  • Salt to taste

For Tempering

  • Oil- 1 tbsp
  • Mustard seeds- ½ tbsp
  • Curry leaves- 2 springs
  • Asafetida[Hing, perungayam]- a pinch

Preparation

  • Boil Seppankizhangu then peel off the skin & cut into half.
  • Soak rice and Toor Dal together for 15 to 20 minutes.
  • Add turmeric powder to buttermilk and beat well and keep it aside.
  • Grind soaked rice and Toor Dal with coconut, ginger, cumin seeds, green Chillies to fine paste.
  • Heat oil in a pan add mustard seeds & let it splutter.
  • Add curry leaves, asafetida, boiled Seppankizhangu & salt sauté gently.
  • Simmer the flame and add the buttermilk mixture & ground mixture let it boil.
  • Then cut off heat & Serve hot with rice.

Colocasia buttermilk kuzhambu

Colocasia  buttermilk kuzhambu

Arbi buttermilk curry

Arbi buttermilk curry


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