Sunday 8 March 2020

Seppankizhangu Puli Kuzhambu/Seppankizhangu Kara Kuzhambu/Colaccasia or Taro Kuzhambu Recipe with Video–Tamil Nadu Special

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…

Shallots/Sambar Vengayam
Garlic Cloves/Poondu
2 finely chopped
Green Chillies
1-2 slit lengthwise
One lemon size ball
Red Chilli Powder
1 ½ tbsp.
Coriander Powder
3 tbsp
Turmeric Powder
½ tsp
As needed
1-2 tbsp chopped

For Tempering
Nalla Ennai/Gingelly Oil
3 tbsp
*Tallippu Vadagam
1 tbsp
Curry Leaves
*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

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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Priya Anandakumar