Seppankilangu Kulambu

Sepankilangu Kulambu

Recipe Spotlight

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)

Tomato (1chopped)

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.

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