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.
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.
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.
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Seppankilangu Puli Kulambu | Colocasia Curry in Tamil Style ~ Step by Step Recipe | Lunch Box Recipes
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
- 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.
divya says
Absolutely tempting and wonderful curry...
Vardhini says
We make it similarly too. Not a fan of sepangkilangu though .. hubby loves it.
Kaveri says
Looks very yum!
Kalyani says
lovely recipe Valli !
vaishali sabnani says
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..?
Suma Gandlur says
I love these kind of dishes. And no sweetener is added?
Priya says
Its been ages i prepared this droolworthy kuzhambu,makes me drool..
vidhas says
I have never tasted sepankiangu pui kolambhu. sounds interesting.
Aarthi says
Delicious..Awesome Recipe
Pavani says
Puli kulambu looks tangy and delicious. I have some arbi at home, will try your version soon.
Cool Lassi(e) says
Puli Kuzhambhu looks awesome! Anything with tamarind has my vote!
PJ says
I always prepare sepankilangu roast. This looks delicious. Love the pic of the thali 🙂
Gayathri Kumar says
Looks absolutely delicious...
veena krishnakumar says
I make roast only but this looks very different and inviting too
saffronstreaks says
This one is really mouthwatering..though I always stir fried or roasted the arbis..looks different..would love to try it
Priya's Feast says
Seeing the plate and appearance,Luks like u r living in usa...U r rocking,valli...
Rajani says
The picture (plate with rice and kulambu) looks really fantastic. Beautiful!
Anonymous says
I tried your receipe and it came out really well.....
Thanks for posting.The pictures really helped.
-Lige
Srivalli says
Lige Thanks for the feedback..glad you enjoyed them!