• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice your Life! logo
  • About
  • Recipe Index
  • Blogging Marathon Details
    • Next BM Announcement
    • BM Participants
  • Also on: Cooking 4 all Seasons
  • Nav Social Menu

menu icon
go to homepage
search icon
Homepage link
  • Index
  • ×

    Home » Vegetarian Side Dishes » Seppankilangu Puli Kulambu | Colocasia Curry in Tamil Style ~ Step by Step Recipe | Lunch Box Recipes

    Seppankilangu Puli Kulambu | Colocasia Curry in Tamil Style ~ Step by Step Recipe | Lunch Box Recipes

    Published: Nov 23, 2011 · Modified: Apr 9, 2021 by Srivalli · 19 Comments

    Sharing is caring!

    0 shares
    Jump to Recipe Print Recipe
    If there is one dish that can bring back life to your dead taste buds, then it's the Puli Kulambu for you! This type of tamarind based gravy is typically famous in Tamil Nadu and I must say it's surely an adapted taste. However, once you get used to the taste, there is really no stopping!
    For all the 40 years that we have been in Tamil Nadu, I am sure we can claim we have got ourselves adapted to the taste that comes. Though Hubby dear is yet to get addicted. I have been happy that Athamma shares my liking and occasionally I decide to make this gravy just for us. Needless to say, Amma makes the best Puli Kuzhambus, with many adds on it, like varthal, manathakali, etc. She even adds Okra, Garlic or just simply a simple tamarind base.
    Whatever vegetable that goes in doesn't really matter. Dad loves this so much that he would want this to be kept for a couple of days. Because of the tamarind base, this gravy stays good for 3 -4 days. There was a time when we used to make this often. These days it's gone to the backlist.
    Many days went by and we were just lunching on the everyday Sambar or dal. Imagine a week with just these alternating. Suddenly I decided I would make this Puli Kulambu just for us, even if hubby dear will not touch it. Should I say how happy I was hearing the happy tones from Athamma or from Daddy who elated that he was treated to a meal with Puli Kulambu!

    Pappu Charu, Seppankilangu Puli Kulambu, Ragi Sankati, with Rava Kesari ~ Our meal today

    Step by Step Picture Recipe

    All the ingredients that went into the gravy!

    Onions, curry leaves along with garlic sauteed in Oil

    Till the onions turn colour.

    Then goes the tomatoes.

    Add all the spices along with salt.

    Cover and simmer for 10 mins.

    After 10 mins.

    Add boiled and cubed Arbi to the pan.

    Mix well with the gravy.

    Continue cooking for 2 mins.

    Then add tamarind juice

    Followed by 1 -2 cups water.

    Coriander leaves for that wonderful aroma.

    Bring to boil and simmer for 5 mins to thicken.

    Seppankilangu Puli Kulambu | Colocasia Curry in Tamil Style

    Ingredients Needed:

    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 a 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.

    Notes:

    Arbi is mostly considered to get itchy reaction sometimes. To prevent this, the roots are normally boiled with tamarind juice. I normally don't follow this method.

    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.

    We had the most satisfying meal after a long time and enjoyed the gravy for a couple of days. The gravy normally can stay good for 4 -5 days when refrigerated.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

    Print Pin

    Seppankilangu Puli Kulambu | Colocasia Curry in Tamil Style ~ Step by Step Recipe | Lunch Box Recipes

    Course Main Dish – Gravies
    Cuisine Tamil Nadu
    Author Srivalli

    Ingredients

    • 4 - 5 medium size Arbi / Colacasia / Seppankilangu
    • 3/4 cup Onions
    • 1 cup Tomato
    • 1 tsp Red Chili Powder
    • 1 tsp Coriander Powder
    • 1/2 tsp Sambar Powder
    • A Pinch Turmeric Powder
    • 1/2 cup Tamarind Juice
    • Water as required to get a thick gravy
    • Curry Leaves few
    • 1/2 tsp Mustard Seeds, Urad Dal
    • 2 big cloves Garlic
    • Salt to taste
    • 2 - 3 tsp Cooking Oil

    Instructions

    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 cooking oil. Add the mustard seeds, urad dal, curry leaves, and chopped garlic. Fry for a couple of minutes, then add finely chopped onions. Saute till the onion turns brown.
    • Next, add finely chopped tomatoes, along with salt, turmeric powder, chili powder, and 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.

    Notes

    1. Arbi is mostly considered to get itchy reaction sometimes. To prevent this, the roots are normally boiled with tamarind juice. I normally don't follow this method.
    2. 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.
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!
    « Mixed Vegetable Kurma ~ Madras Style | Mixed Vegetable Korma Step by Step Recipe | Lunch Box Recipes
    Soya Vegetable Biryani | Soya Chunks Biryani Rice ~ Step by Step Recipe | Lunch Box Recipes »

    Reader Interactions

    Comments

    1. divya says

      November 23, 2011 at 10:52 pm

      Absolutely tempting and wonderful curry...

      Reply
    2. Vardhini says

      November 24, 2011 at 4:42 am

      We make it similarly too. Not a fan of sepangkilangu though .. hubby loves it.

      Reply
    3. Kaveri says

      November 24, 2011 at 12:59 am

      Looks very yum!

      Reply
    4. Kalyani says

      November 24, 2011 at 6:43 am

      lovely recipe Valli !

      Reply
    5. vaishali sabnani says

      November 24, 2011 at 2:54 am

      My mouth is watering!!...I have always made arvi in a dry form...the gravy is interesting and specially since I am a big fan of tamarind..but tell should'nt we fry the arvi...as it is sticky..?

      Reply
    6. Suma Gandlur says

      November 24, 2011 at 3:46 am

      I love these kind of dishes. And no sweetener is added?

      Reply
    7. Priya says

      November 24, 2011 at 8:55 am

      Its been ages i prepared this droolworthy kuzhambu,makes me drool..

      Reply
    8. vidhas says

      November 24, 2011 at 10:44 am

      I have never tasted sepankiangu pui kolambhu. sounds interesting.

      Reply
    9. Aarthi says

      November 24, 2011 at 4:27 pm

      Delicious..Awesome Recipe

      Reply
    10. Pavani says

      November 24, 2011 at 2:34 pm

      Puli kulambu looks tangy and delicious. I have some arbi at home, will try your version soon.

      Reply
    11. Cool Lassi(e) says

      November 24, 2011 at 11:31 pm

      Puli Kuzhambhu looks awesome! Anything with tamarind has my vote!

      Reply
    12. PJ says

      November 25, 2011 at 4:14 am

      I always prepare sepankilangu roast. This looks delicious. Love the pic of the thali 🙂

      Reply
    13. Gayathri Kumar says

      November 25, 2011 at 9:40 am

      Looks absolutely delicious...

      Reply
    14. veena krishnakumar says

      November 25, 2011 at 5:38 pm

      I make roast only but this looks very different and inviting too

      Reply
    15. saffronstreaks says

      November 27, 2011 at 5:26 pm

      This one is really mouthwatering..though I always stir fried or roasted the arbis..looks different..would love to try it

      Reply
    16. Priya's Feast says

      November 29, 2011 at 5:31 am

      Seeing the plate and appearance,Luks like u r living in usa...U r rocking,valli...

      Reply
    17. Rajani says

      December 02, 2011 at 2:19 pm

      The picture (plate with rice and kulambu) looks really fantastic. Beautiful!

      Reply
    18. Anonymous says

      December 15, 2014 at 5:21 pm

      I tried your receipe and it came out really well.....

      Thanks for posting.The pictures really helped.

      -Lige

      Reply
    19. Srivalli says

      December 16, 2014 at 5:24 am

      Lige Thanks for the feedback..glad you enjoyed them!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search Recipes

    Vegetarian Side Dishes

    Poricha Chow Chow Sundal Kootu

    Poricha Chow Chow Sundal Kootu ~ Easy Side dish for Rice

    Chana Dal Bihari Style | Dal with Chana Dal Step by Step Recipe | Simple Bihari Thali

    Masala Bhindi | Dal Roti Bhindi

    Sindhi Guar Bhaji | Dry Cluster Beans Sindhi Style ~ Side Dish for Rotis

    Thalis and Spreads

    Onam Sadya Recipes Preparation | How to plan for Onam Sadya

    Vankaya Mamidikaya Pulusu - Simple Lunch Thali

    Vankaya Mamidikaya Pulusu

    Onam Sadya Recipes | Keral Sadya Lunch Menu

    Banarasi Street Food

    Banarasi Street Food

    Most Popular Posts

    Chena Tarkari

    Chhena Tarkari | Odia Style Paneer Curry

    Mofo Sakay

    Mofo Anana | Malagasy Mofo Sakay

    Ice Cream Sandesh

    Ice Cream Sandesh | How to make Khoya Kulfi Sandesh

    Sprouted Moong Dal Idli

    Sprouted Moong Dal Idli ~ Low Carb Indian Vegetarian Recipe

    Popular One Pot Meals

    Xacuti Paneer Coconut Biryani

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2022 Spice your Life!