Sepangkizhangu kulambu / taro root curry

Main Dish
2 servings
15 min
25 min
Very Easy


Number of serving: 2
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


  • 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 .

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