Sepangkizhangu kulambu / taro root curry

Name: Sepangkizhangu kulambu / taro root curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: En
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

vote now

Main Dish

Very Easy

40 min

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 .