Seppankilangu marinated in Tamarind & chilli gravy, is a good choice for rice. Seppankilangu (Colocasia / Arbi / Taro Root) is one of favorite root vegetable for all Indians.
Servings – 4 Persons
Sesame Oil (5tsp) (Nal Yennai / Til ka Tel)
Seppankilangu (¼ kg)
Mustard (1/4 tsp)
Fenugreek (1/4tsp) (Vendhayam)
Urad dhal (1/4 tsp)
Shallots (Skin peeled – ½cup) (Sambar onion or Chopped onion)
Curry Leaves (2sprigs)
Tamarind Pulp (1cup)
Sambar Powder (3tsp) (or 2tsp chilli powder & 2tsp corianger powder)
Asafoetida (5 pinches)
Jaggery (1tsp) (vellam)
Salt (to taste)
Heat sesame oil in a pan, fry mustard, fenugreek and urad dal, Saute till mustard sputters.
Add onion/Shallots and curry leaves to the pan & saute. Add chopped tomato and Seppankilangu, and 1 cup of water to the pan, along with sambar powder, 2 pinches of hing and salt, cover it with lid, and wait till the root is cooked.
When cooked, add tamarind pulp & jaggery, bring to to boil.
Stir for 10 minutes in low flame.
Dole out hot spicy tangy Seppankilangu Kulambu for Rice or goes good with Curd rice as a side dish along with Fried Papads.