Seppankilangu Puli Kulambu | Colocasia Curry in Tamil Style ~ Step by Step Recipe | Lunch Box Recipes
>> Thursday, November 24, 2011
Pappu Charu, Seppankilangu Puli Kulambu, Ragi Sankati, with Rava Kesari ~ Our meal today
Step by Step Picture Recipe
Arbi / Colacasia / Seppankilangu - 4 -5 medium size
Onions - 3/4 cups
Tomato - 1 cup
Red Chili powder - 1 tsp
Coriander powder - 1 tsp
Sambar powder - 1/2 tsp
Turmeric powder a pinch
Tamarind juice - 1/2 cup
Water - as required to get a thick gravy
Curry leaves few
Mustard seeds, Urad dal - 1/2 tsp
Garlic - 2 big cloves
Salt to taste
Oil - 2 -3 tsp
How to make Seppankilangu puli kulambu
Wash and make sharp inserts into the arbi. Microwave for 10 mins, check if the arbi is soft, else microwave for another 3 -5 mins. Allow to cool, peel the skin and cut into cubes.
Heat a kadai with oil. Add the mustard Seeds, urad dal, curry leaves and chopped garlic. Fry for couple of minutes, then add finely chopped onions. Saute till the onion turns brown.
Next add finely chopped tomatoes, along with salt, turmeric. chili powder, coriander powder. Cover with lid and cook in sim for 10 mins for the tomatoes to be done well.
Once the tomatoes are soft, add the cooked arbi, saute well and again cook for 5 mins in high. Simmer with lid covered for 2 mins.
Add the tamarind juice, mix everything. Then add water, combine all the ingredients. Bring to boil. Cook in high for 5 mins. Then simmer for 10 mins with lid covered till the gravy is thick.
Normally salt and turmeric powder is added to the tomatoes to get them cooked fast. I added all the spice powders along with salt and simmered with lid covered for 10 mins.
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