Tuesday, December 6, 2016

Seppankizhangu Podi Kari/(Colocasia) Taro roots curry with freshly gound spices/Arvi dry sabji

Posting a recipe of Seppankizhangu podi kari.
This recipe was given to me by my paternal grand mother who was a great cook.This is a yummy accompaniment for Rice.

Seppankizhangu Podi kari


Seppankizhangu/Arvi/(colocasia)Taro roots - half kg
Salt to taste.
Oil -2 tbsps
Mustard seeds/Kadugu - 1 tsp
Udad dal/Ulutham paruppu - 1 tsp
Asafoetida /Hing - 1 tsp
Haldi/Turmeric - 1 tsp
Curry leaves
Coriander leaves

For masala
Bengal gram/Kadalai paruppu/Channa dal - 2 tbsps
Coriander seeds/Dhaniya/Kothumalli vidhai - 2 tbsps
Udad dal/Ulutham paruppu/ Black gram - 2 tbsps
Whole dry red chillies - 7
Asafoetida/Hing - 1 tsp
Oil - 1 tbsp
Scrapped fresh coconut - half cup to 1 cup


Boil Seppankizhangu,peel the skin chop into big pieces.Apply salt and keep aside.

In oil,add bengal gram,coriander seeds,udad dal,red chillies,Hing and roast well.
Add scrapped coconut to the above mixture and make a dry masala powder.

In a pan,add oil,mustard seeds,udad dal,hing,haldi,curry leaves and chooped seppankizhangu pieces.Add the dry masala powder and mix well.Cook till crispy.Serve hot with rice.

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