Seppankizhangu mor kuzhambu | Arbi buttermilk curry-How to make-step by step photos & video

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 6
• 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.

How to make Seppankizhangu mor kuzhambu video

How to make Arbi Mor Kuzhambu- Step by step photos

Add toor dal in a bowl

Add rice

Wash & soak it for 10 to 30 min

Wash & boil Arbi till soft

Now its ready, cut off heat, drain water

Peel off the skin

Cut into half

In a bowl add curd

Add water

Add turmeric powder, mix well

Buttermilk[Mor] ready, keep it aside

In a mixer jar add soaked toor dal, rice, coconut

Add green chilli, ginger, cumin seeds, coarsely grind

Coarsely ground toor dal mixture

Add water, finely grind

Now its ready, keep it aside

Heat oil, add mustard, curry leaves & asafoetida

Add arbi, saute

Add salt, saute for 3 min

Add freshly ground mixture

Add water, mix well

Let it boil

Add buttermilk

Add salt, mix well

Let it boil on low-medium flame

Arbi mor kulambu ready, cut off heat, serve hot with rice

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