Seppankizhangu Kara Kuzhambu is a popular dish in South India. It is spicy and is a great combination with white rice and papad (sutta appalam). It can also be served with dosa or idli. If you do not have colocasia at home, you can also make this kuzhambu with eggplant, drumstick or just shallots. I adapted the recipe from Jacob’s kitchen show from a popular Tamil TV channel. This is a wonderful dish. Try this at home and let me know your comments. Here you go…
- Cubed Colocasia (seppankizhangu) – 2 cups
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Turmeric powder – 1/2 tsp
- A pinch of asafoeida
- Chili powder – 3 tsp
- Coriander powder – 3 tsp
- Ghee or clarified butter – 2 tbsp
- Sesame oil – 2 tsp
- Tamarind juice – 1 cup
- Ginger paste – 1 tsp
- Garlic paste – 1 tsp
- Curry leaves – 8 to 10
- Special masala powder – 2 tsp
- Salt to taste
For Special Masala:
- Raw rice – 3 tbsp
- Black pepper – 1 tsp
- Cumin seeds – 1 tsp
Dry roast all the above ingredients and make a fine powder. Special masala is ready.
Method of Preparation:
- Peel the skin and cut colocasia (seppankizhangu) into small cubes.
- Heat ghee in a thick bottomed vessel or a kadai and add mustard seeds and urad dal.
- When mustard seeds are spluttering add cut vegetables and fry till it starts becoming slightly golden brown in color. Vegetable will become hard and absorbs all the juice later.
- Add turmeric powder, asafoetida and chili powder.
- Take it out of heat and mix. Should not get burnt.
- Add coriander powder, mix well and then put back over heat.
- Add a little water and let it cook till the vegetable is 3/4th cooked. The gravy will be thick.
- Add tamarind juice and let it boil.
- Add salt and more water if required and let it boil.
- Now add ginger and garlic paste which will make the gravy spicier.
- Everything will come together and will be boiling.
- Add the special masala powder, add according to your spice level.
- It will become thick and the vegetable will be fully cooked. Finally add sesame oil and remove from heat.
- Serve a little amount of kuzhambu or gravy with rice and papad.