SEPPAN KILANGU PULIKULAMBU

Always finding gravy for lunch is typical task for meeee..... This gravy satisfies our tummy... tender colocasia cooked in yummy tamarind gravy is awesome .. jaggery gives nice sweet punch...

Just give a try.... HAPPY COOKING..... 💗

INGREDIENTS :

1. Seppan kilangu - 6 -8
2. Onion- 1 medium / shallots - 10 
3. Tomato - 1/2pc
4. Garlic - 5 pc
5. Curry leaves - 1 spring
6. Tamarind - small lemon size
7. Sesame oil - 3 tbl spn
8. Mustard seeds -1/2 tsp
9. Cumin - 1/4 tsp
10. Fenugreek seeds - small pinch
11. Turmeric powder - 1/2 tsp
12. Chilli powder - 1 tbl spn
13. Coriander powder - 4 tsp
14. Hing - 1/2 tspKulambu powder - 12 tsp
15. Jeera powder - 1tsp
16. Salt - to taste
17. Sugar / jaggery - 1 tsp

RECIPE  : 

Start by Cooking colocasia  (replanting kilangu) in pressure cooker for 1 whistle 

Let it cool 

Peel the skin and cut into small pieces 

Chop onions and tomato 

Heat a kadai 

Add sesame oil 

Temper the ingredients, mustard seeds cumin and fenugreek 

Add curry leaves 

Now add onions 

Saute it till onion changes in to translucent 

Add garlic 

Add tomato and saute for 2 mins 

Add all the spice powders (turmeric, chilli , coriander and cumin )

Mix well  

Add salt 

Add tamarind extract, stir it 

Add enough water 

Boil it for 5 to 6 mins until raw smell of tamarind goes 

Stir again add jaggery piece 

Cover and boil for 5 mins again 

No thickening agent is needed here 

Bcoz  that colocasia gives the perfect texture to gravy 

Add kilangu to gravy, mix it 

Cover and boil for 3 mins again 

Now the yummy gravy is done 

Serve hot with rice 

ENJOY ........ ❤