seppankizhangu sunda kuzhambu, taro root curry. A healthy and easy South Indian kuzhambu made with taro root, onion and tomatoes.
I like taro root a lot. My paternal grandmother makes a lot of recipes using taro roots. I love her seppankizhangu sunda kuzhambu a lot. It had a heavenly flavor. When I think of seppankizhangu, my grandmother will come to my mind. She is not alive today, but I still relish the flavor of her seppankizhangu sunda kuzhambu.
I have not tried many kizhangu kuzhambu, but my mom made this seppankizhangu sunda kuzhambu when she came to visit us. It matched very close to my grandma’s kuzhambu. We then made the kuzhambu again, and I managed to take pictures while she was cooking. I wanted to post this seppankizhangu sunda kuzhambu recipe for a long time, but somehow forgot about it.
I saw these pictures day before yesterday, and thought I should post this right away. I highly recommend you to try this seppankizhangu sunda kuzhambu recipe, because you will just fall in love with the flavor. Hope you all like it.
Other kuzhambu recipes that you might be interested are:
Biriyani Brinjal Kuzhambu
Brinjal Puli Kuzhambu
Cucumber Moru Kootu
Mochai Kara Kuzhambu
Pavakkai Pitlai/Bittergourd Pitlai
Poosanikai Mor Kuzhambu
Preparation Time. 5 minutes
Cook Time. 20 minutes
Recipe Cuisine. South Indian
Recipe Category. Lunch
Shelf Life. 4 days
Seppankizhangu/taro root – 2 nos.
Onion (roughly chopped) – 1 no.
Tomatoes (roughly chopped) – 2 nos.
Chilli Powder, milagai thool – 3 teaspoon
Coriander Powder, kothamalli thool – 3 teaspoon
Sambar Powder – 2 teaspoon
Turmeric powder – 1/2 teaspoon
Tamarind – lemon-sized
Water – 1 and 1/2 cups
Coriander leaves – 2 sprigs
Salt – as required
Oil – 2 tablespoon
Oil – 1 tablespoon
Fenugreek seeds/vendhayam – 1 teaspoon
Mustard seeds/kadugu – 1 teaspoon
Note. The ingredients shown will vary with the original quantity.
1. Heat oil in a pan, and fry the onions until transparent. Then add tomatoes and fry until tomatoes turn mushy.
2. Switch off and let it cool down.Transfer it to the blender and grind to a smooth paste.
3. Peel the taro root and cut it into round slices. Heat oil in a pan, and let the mustard seeds splutter. Then add fenugreek and fry till golden brown. Now add the taro root slices and stir well.
4. Add the ground paste along with salt. Stir well, and then add turmeric powder, chilli powder, sambar powder, and coriander powder. Stir well and cook for two minutes. Then add 1 and 1/2 cups of water.
5. Cook well until the kuzhambu thickens little. Then add a cup of tamarind paste. Cook until the kuzhambu thickens or reaches your desired consistency. By this time, the taro root would have also been cooked. Then sprinkle coriander leaves on top.
Now, seppankizhangu sunda kuzhambu is ready! Serve hot with rice and idli.
- You can fry two tablespoon of coconut along with onions and tomatoes.
- The shelf life of this kuzhambu is four days.
- It also goes well with Pazhaiyadhu.
seppankizhangu sunda kuzhambu, taro root curry recipe below: