Sepangkizhangu kulambu / taro root curry

Ingredients

• Pearl onions/Sambar onions /Small onions - 1 cup
• Garlic cloves - 1/2 cup
• Tomato - 1 (medium)
• Tamarind - a big lemon size
• Mustard,Jeera and Methi seeds - 1 tsp
• Curry and coriander leaves
• Jaggery - a pinch(optional)
• Sambar Powder - 2 teaspoons
• Sepangkizhangu / Taro root -- 250 g
• Turmeric powder - 1 teaspoon
• Spicy sesame powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Asafoetida as required
• Rice flour - 1 teaspoon
• Salt to taste

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Preparation

• Wash the veggie thoroughly and pressure cook for 3 whistles . Once the steam leaves , peel the skin and chopped them . Don't over cook .
• Heat oil in a kadai . Add mustard, jeera and methi seeds. When it splutters,add onion and curry leaves. Saute till tender.
• Then , add garlic, chopped tomato and saute them till skinny. Then , add the veggie with all the powders and salt and saute for 2 minutes.
• Add thick tamarind extract and allow to boil in medium flame till the oil separates out. Add asafoetida while boiling.
• Dissolve a teaspoon of rice flour in water and add to it to make a thick gravy .
• Finally , add jaggery to it . Garnish with coriander leaves before removing from the flame.
• Serve hot with Rice .