Seppankilangu Kara Kulambu,Colocasia Curry

Seppankilangu Kara Kulambu,Colocasia Curry

Seppankilangu Kara Kulambu,Colocasia Curry

Seppankilangu Kara Kulambu,Colocasia Curry- Boiled Colocasia cooked in a rich, tangy tamarind sauce.

Seppankilangu Kara Kulambu,Colocasia Curry – Boiled Colocasia cooked in a rich, tangy tamarind sauce.

Seppankilangu Kara Kulambu,Colocasia Curry- Boiled Colocasia cooked in a rich, tangy tamarind sauce.

Now don’t get confused with the name, I have just mentioned the Colocasia Curry in Tamil. That’s what the first three words of the title are. Now I used this Seppankilangu Kara Kulambu,Colocasia Curry name because this recipe is quite famous in Tamil Nadu. I have few Tamil friends who constantly keep referring this curry.

Seppankilangu Kara Kulambu,Colocasia Curry- Boiled Colocasia cooked in a rich, tangy tamarind sauce.

Call it Colocasia/Arbi/Taro Root/Chama gadda/ Seppankilangu, they are one and the same uttered in different languages. Seppankilangu Kara Kulambu,Colocasia Curry is one of the tastiest recipes made out of this vegetable.

Colocasia has a unique and distinct taste. It has starch content at a higher level. Hence when boiled it becomes sticky very easily. To compensate that I have shallow fried the Colocasia roots after boiling them. Also this vegetable creates a kind itching effects. So to overcome it is always combined with strong flavours. Arbi Fry on my blog is one such recipe. Also try Fareeha’s Delicious Arbi Salan Recipe.

So lets us see how to make this delicious Seppankilangu Kara Kulambu,Colocasia Curry

Seppankilangu Kara Kulambu, Colocasia Curry
Seppankilangu Kara Kulambu,Colocasia Curry- Boiled Colocasia cooked in a rich, tangy tamarind sauce.
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
946 calories
77 g
0 g
71 g
13 g
15 g
785 g
334 g
41 g
0 g
53 g
Nutrition Facts
Serving Size
785g
Amount Per Serving
Calories 946
Calories from Fat 623
% Daily Value *
Total Fat 71g
110%
Saturated Fat 15g
77%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 42g
Cholesterol 0mg
0%
Sodium 334mg
14%
Total Carbohydrates 77g
26%
Dietary Fiber 13g
52%
Sugars 41g
Protein 13g
Vitamin A
68%
Vitamin C
820%
Calcium
7%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Arbi/Colocasia Roots : 250 Gms
  2. Chana Dal (Bengal Gram) : ¾ tbsp.
  3. Urad Dal (Black Gram): ¾ tbsp.
  4. Pepper Corns: 10-15
  5. Red Chillies: 7-8
  6. Grated Coconut (Wet or Dry): ½ cup
  7. Tamarind: Lemon Sized soaked in water
  8. Rice Flour : 1tbsp
  9. Jaggergy : 3 -4 tbsp.
  10. Salt : Taste
  11. Oil: 4 tbsp.
  12. Turmeric Powder and Asafoetida: A pinch each
Instructions
  1. Wash the Arbi/Taro Roots thoroughly and pressure cook them without removing the skin for 3 whistles. Open the lid, gently remove the skin and keep it aside. If they are bigger in size then cut them into two.
  2. Heat 2 tbsp. of oil in a pan and add the boiled vegetable and shallow fry them until the outer layer turns little crispy and red in colour. Take them out from the pan and keep aside.
  3. Extract the pulp from the tamarind and to this add in salt, Turmeric powder and Jaggery.
  4. Heat one tsp. of oil in the same pan and fry Urad Dal, Chana Dal,Coconut,Red Chillies, Pepper Corns separately one after the other.
  5. Allow them to cool and grind them to paste adding little water.
  6. Take a cooking vessel and add the Tamarind mixture and bring it to a boil and then add in add in shallow fried Arbi
  7. Now add in the prepared paste along with sufficient water and allow it to boil.
  8. In a small bowl add in rice flour and make watery paste by adding water
  9. Add this rice flour into the mixture and bring it to boil. This is to thicken the gravy
  10. Prepare tempering heating another one tbsp. of oil and adding mustard, Cumin, Curry leaves, Asafoetida and Red chillies.
  11. Mix this Tempering into the Seppankilangu Kara Kulambu, Colocasia Curry and serve.
beta
calories
946
fat
71g
protein
13g
carbs
77g
more
Krishrecipes http://www.krishrecipes.com/

Seppankilangu Kara Kulambu, Colocasia Curry Step by Step Procedure

Wash the Arbi/Taro Roots thoroughly and pressure cook them without removing the skin for 3 whistles. Open the lid, gently remove the skin and keep it aside. If they are bigger in size then cut them into two.

Seppankilangu Kara Kulambu,Colocasia Curry- Boiled Colocasia cooked in a rich, tangy tamarind sauce.

Heat 2 tbsp. of oil in a pan and add the boiled vegetable and shallow fry them until the outer layer turns little crispy and red in colour. Take them out from the pan and keep aside.

Seppankilangu Kara Kulambu,Colocasia Curry- Boiled Colocasia cooked in a rich, tangy tamarind sauce.

Extract the pulp from the tamarind and to this add in salt, Turmeric powder and Jaggery.

Heat one tsp. of oil in the same pan and fry Urad Dal, Chana Dal,Coconut,Red Chillies, Pepper Corns separately one after the other.

Allow them to cool and grind them to paste adding little water.

Seppankilangu Kara Kulambu,Colocasia Curry- Boiled Colocasia cooked in a rich, tangy tamarind sauce.

Take a cooking vessel and add the Tamarind mixture and bring it to a boil and then add in add in shallow fried Arbi

Seppankilangu Kara Kulambu,Colocasia Curry- Boiled Colocasia cooked in a rich, tangy tamarind sauce.

Now add in the prepared paste along with sufficient water and allow it to boil.

Seppankilangu Kara Kulambu,Colocasia Curry- Boiled Colocasia cooked in a rich, tangy tamarind sauce.

In a small bowl add in rice flour and make watery paste by adding water

Add this rice flour into the mixture and bring it to boil. This is to thicken the gravy

Prepare tempering heating another one tbsp. of oil and adding mustard, Cumin, Curry leaves, Asafoetida and Red chillies.

Mix this Tempering into the Seppankilangu Kara Kulambu,Colocasia Curry and serve.

Seppankilangu Kara Kulambu,Colocasia Curry- Boiled Colocasia cooked in a rich, tangy tamarind sauce.

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