Seppankizhangu
Kara Kuzhambu is a very popular and super tempting tangy gravy from Tamil Nadu.
It is a very simple and easy gravy that can be served with white rice and
appalam or as side dish for idlis, dosas etc. I have used Thallippu Vadagam to
make the kuzhambu, you can very well replace it with mustard seeds, cumin
seeds, fenugreek seeds and urad dal. Do try out this tempting Seppankizhangu
Puli Kuzhambu and post your comments here. Also check out other interestingSouth Indian Kuzhambu varieties here and other Vegetarian Gravies here.
Here’s
how to make Seppankizhangu Puli Kuzhambu with step by step photos…
Ingredients
Seppankizhangu/Colaccasia/Taro
|
10-12
|
Shallots/Sambar Vengayam
|
15
|
Garlic Cloves/Poondu
|
8-10
|
Tomato/Thakkali
|
2 finely chopped
|
Green Chillies
|
1-2 slit lengthwise
|
Tamarind/Puli
|
One lemon size ball
|
Red Chilli Powder
|
1 ½ tbsp.
|
Coriander Powder
|
3 tbsp
|
Turmeric Powder
|
½ tsp
|
Salt
|
As needed
|
Cilantro/Kothamalli
|
1-2 tbsp chopped
|
For
Tempering
Nalla Ennai/Gingelly Oil
|
3 tbsp
|
*Tallippu Vadagam
|
1 tbsp
|
Curry Leaves
|
10-12
|
*You
can replace Thallippu Vadagam with ½ tsp of mustard seeds, ½ tsp cumin seeds, ¼
tsp of vendhayam, 1 tsp of urad dal when tempering.
Preparation
Time: 10-12 minutes Recipe
Category: Lunch, Veg Gravies
Cooking
Time: 25-30 minutes Recipe Cuisine: Tamil Nadu, India
Author:
Priya Anandakumar
Here's a short video of how to make Seppankizhangu Puli Kuzhambu
Method
Chop
the vegetables and keep everything ready.
Soak
the tamarind in 1 cup of water and extract the juice. Add 2 more cups of water
and keep it aside.
Wash
the seppankizhangu/taro thoroughly with water and add it to pressure cooker.
Add
enough water and pressure cook for 2 whistles and switch off the stove.
After
the steam releases, drain the hot water, add cold water and then peel the skin
of the seppankizhangu/taro.
Cut the
seppankizhangu to medium size pieces and keep it aside.
Heat
about 3 tbsp of oil in a kadai/pan, add thalippu vadagam and let it splutter.
Now add
the shallots, green chillies, little salt and saute well until it turn to light
golden brown color.
Add the
curry leaves and fry for another 20-30 seconds.
Add the
garlic cloves and saute well for another minute.
Now add
2 finely chopped tomatoes and saute well until it turns mushy.
Add 1 ½
tbsp. of red chilli powder, 3 tbsp of coriander powder, ½ tsp of turmeric
powder, salt and mix really well until the raw smell vanishes.
Now add
the tamarind extract and mix really well. Let it boil really well for about
10-12 minutes or until all the raw smell of the tamarind and the masala
vanishes.
Now add
the cooked seppankizhangu/taro and let it boil for another 6-8 minutes.
The
kuzhambu will thicken, at this stage add the chopped cilantro/kothamalli and
let it boil for another 2-3 minutes.
Finally
add 1 tsp of nalla ennai/gingelly oil and switch off the stove.
Yummy,
delicious and tangy Seppankizhangu Puli Kuzhambu is ready to be enjoyed. Serve
it hot with steam cooked rice and appalam or even with idlis/dosas.
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