Seppankizhangu puli kuzhambu | Arbi tamarind curry-How to make-Step by step photos

Cuisine Style: South India | Cooking Time: 15 to 20 minutes | To Serve: 6 | Take with: rice | Type: Lunch Gravy

How to make Sepankizhangu puli kulambu video

Ingredients

• Seppankizhangu[Arbi, Colocasia] – ¼ kg or 6
• Tamarind water –1/4 cup or tamarind paste – 2 tbsp
• Curry leaves – 2 springs
• Garlic - 3 cloves
• Turmeric powder – 1/4 tsp
• Red chilli powder - 1 tsp

• Mustard seeds – 1 tsp
• Urad dal – 2 tsp
• Bengal gram – 2 tbsp
• Asafetida - 1/4 tsp
• Jaggery - 1 tbsp
• Salt to taste
• Gingelly Oil [Sesame oil]– 3 tbsp
• Water as needed

For roasting & seasoning

• Fenugreek - 2 tsp [Dry roast (dont add oil for frying) fenugreek and grind to fine powder]
• Chana dal - 1 tbsp
• Urad dal - 1/2 tbsp
• Dry red chilli - 1
• Coriander seeds - 1 tbsp
• Peppercorns - 1/2 tbsp
• Heat 1 tbsp oil in a pan, add all ingredients, roast till light brown then put it in a mixie jar, grind to smooth paste with 1/4 cup of water

Preparation

• Wash & put arbi in a pressure cooker, add water, salt, turmeric powder, cook for 2 whistles
• Then drain water, peel off skin, slice
• Heat oil in a pan add mustard seeds, let it splutter.
• Add urad dal sauté, Curry leaves, garlic, & asafoetida
• Add fenugreek powder mix well.
• Add arbi, salt, chilli powder & turmeric powder sauté till soft.
• Add ground mixture & water, mix well, then let it boil for 5 min
• Add tamarind water, mix well then let it boil for 5 min
• Add water if required & let it boil & thickens.

• Finally add 1 tbsp of jaggery , boil for 3 min then cut off heat.
• Serve hot with rice / millets /pongal / upma.

How to make Seppankizhangu puli kulambu- Step by step procedure & pictures

Sepankizhangu-Arbi -Taro

Wash & put it in a pressure cooker

Add water, turmeric powder & salt

Cover lid, cook for 2 whistles

After 2 whistles, remove steam

Drain water, then peel off the skin

Slice into two

Now itsready, keep it ready

Dry roast fenugreek seeds, grind to fine powder

Heat pan add chana dal, urad dal, peppercorns, coriander, dry red chilli

Add 1 tbsp oil, roast till light brown

Put it in a mixie jar, grind with 1/4 cup of water

Heat 2 tbsp sesame oil, mustard seeds, urad dal, garlic

Add curry leaves, asafoetida

Add fenugreek powder

Add sepankizhangu, turmeric powder

Add red chilli powder

Add ground mixture

Add salt

Add tamarind water

Boil for 5 min

add 1 tbsp jaggery boil for 3 min then cut off heat

Seppankizhangu puli kulambu ready

Serve hot with rice, millet

Arbi tamarind curry

Taro imli ki masala