Sepangkizhangu kulambu / taro root curry

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SEPANGKIZHANGU KULAMBU / TARO ROOT CURRY
Main Dish
2 servings
Very Easy
40 min

Ingredients

2

Preparation

Preparation15 min
Cook time25 min
  • 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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