Cheppankezhangu Kuzhambu - Colacasia Curry

Ingredientsfor 4 servings

• 1/4 kg Colacasia/cheppankezhangu boiled, peeled and chopped into thick roundels
• 1/2 cup Shallots peeled and — crushed (Kunjulli)
• 4 nos Green chilies — slit
• 2 nos Tomatoes — diced
• 4 nos Garlic cloves peeled and — crushed
• 1 inch Ginger — crushed
• 2 sprig Curry leaves
• Coriander leaves roughly — chopped
• 4 tbsp Kuzhambu milagai thool/sambar powder
• 1/2 tsp Turmeric powder
• Tamarind — soaked in hot water for 15 minutes
• 4 nos Garlic cloves crushed with skin
• 10 nos Black Pepper — crushed
• 2 tbsp Curry vadam
• 1 tbsp Jaggery
• 4 tbsp Vegetable oil
• 1 tbsp Gingely oil
• Salt, to taste

Preparation

1. Step 1

   Heat 1 tbsp oil in a non-stick pan and fry the colacasia pieces till they goes golden brown. Remove onto a plate.

2. Step 2

   Meanwhile squeeze out the pulp from the tamarind and throw away the waste.

3. Step 3

   Add tomatoes to the tamarind pulp and squeeze out the pulp of tomato. Remove as much skin as possible.

4. Step 4

   To this add the slit green chilies, curry leaves, crushed onion, crushed garlic cloves, ginger, kuzhambu milagai thool, turmeric powder, salt to taste and jaggery. Mix nicely. Check for salt.

5. Step 5

   Heat remaining vegetable oil in a vessel.

6. Step 6

   Add curry vadam and cook until nice aroma arises.

7. Step 7

   Pour in the prepared mixture and add 4 cups of water.

8. Step 8

   Add the fried colacasia after 5 minutes.

9. Step 9

   Let the mixture reduce to 1/3 and add the crushed garlic with skin, crushed pepper and the gingily oil.

10. Step 10

    Add the chopped coriander leaves. Give it a nice stir. Remove from fire.

11. Step 11

    Serve while still hot with rice. :- this curry tastes excellent as a side dish for curd rice.

12. Step 12

    Happy cooking :).