Seppankizhangu Kara Kuzhambu recipe, Hotel Kara Kuzhambu recipe is one such simple tangy gravy from the TamilNadu cuisine. till now, I have shared quite a kara Kuzhambu recipes in my blog, but I was getting several requests for Hotel Version of kara Kuzhambu recipes. I personally like the Iyengar Style Seppankizhangu Mor Kuzhambu which I make it frequently at Home. Seppankizhangu, taro, colocasia is my fav root vegetable simply I love this in any form like Seppankizhangu roast, etc. This kara Kuzhambu is a very simple and easy recipe, do try this and it will become your family fav dish.
The Speciality of this Seppankizhangu Kara Kuzhambu recipe is that no coconut added, no grinding ingredients, not much spicy. It a mild and tangy gravy that is very harmless food for your tummy. Do check more Seppankizhangu recipes(Colocasia recipes) @premasculinary
some tips, suggestions, and variations for a perfect and flavored Seppankizhangu Kara Kuzhambu recipe,
First of all, I didn’t use coconut to make this Kuzhambu instead I have used the Homemade Sambar Powder which is very flavourful and thicken the Kuzhambu without any rice flour added to it. Second thing, use the thick tamarind extract and don’t add more water to it. Third, don’t overcook the Seppankizhangu if it is overcooked it will turn mushy and then Kuzhambu turn soggy. finally, use the shallots instead of big onion for extra tasty delicious Kara Kuzhambu. There are so many varieties of Puli Khuzhambu and Khuzhambu varieties, few I would like to share the link, do check that.
- Karamani Kara Kuzhambu
- Poondu(garlic) Kuzhambu
- Karunaikizhangu Kara Kuzhambu
- Vendhaya Kuzhambu
- Milagu Kuzhambu
Seppankizhangu Kara Kuzhambu recipe video:
Seppankizhangu Kara Kuzhambu recipe card:
- 1 tbsp sesame oil/எள் எண்ணெய்
- 1 tsp Mustard Seeds / கடுகு
- ¼ tsp Fenugreek Seeds / Vendayam / Methi/வெந்தயம்
- A sprig Curry leaves/கறிவேப்பிலை
- 1 medium-sized onion / வெங்காயம்
- 1 medium-sized tomato/ தக்காளி
- 200g Colocasia/சேப்பங்கிழங்கு
- Salt to taste/உப்பு
- 1 tsp Turmeric Powder/மஞ்சள் தூள்
- 1 tbsp Chilli Powder/மிளகாய் தூள்
- 2 tbsp Coriander Powder/கொத்தமல்லி தூள்
- 1 Lemon sized Tamarind(puli)/எலுமிச்சை அளவிலான புளி
- Water as needed/தண்ணீர்
- Soak tamarind(puli) in water for 10 mins. Squeeze and extract the thick juice, keep aside. Boil the colocasia(seppankizhangu), peel the skin and cut into medium-sized pieces.
- Heat oil in a pan, add mustard seeds, fenugreek seeds, Once the mustard seeds started splutter add curry leaves.
- Add in onion or shallots(Chinna Vengayam), colocasia(seppankizhangu) and tomatoes and saute for 5 mins till it slightly turns golden.
- Add in spice powders like turmeric powder, coriander powder, sambar powder, salt and mix well.
- Add tamarind extract and mix well.
- Bring it to a boil, simmer for 10 to 15 mins till the oil oozes on top.
- colocasia(seppankizhangu) kara Kuzhambu is ready now you can Serve with steamed rice.
you can add coconut
adjust the spice and salt level according to your taste buds.
extract the thick tamarind juice
adjust the water level if you want thick kara Kuzhambu to add little water.
Seppankizhangu Kara Kuzhambu recipe, How to make Hotel Kara Kuzhambu
1. Soak tamarind(puli) in water for 10 mins. Squeeze and extract the thick juice, keep aside. Boil the colocasia(seppankizhangu), peel the skin and cut into medium-sized pieces.
2. Heat oil in a pan, add mustard seeds, fenugreek seeds, Once the mustard seeds started splutter add curry leaves.
3. Add in onion or shallots(Chinna Vengayam), colocasia(seppankizhangu) and tomatoes and saute for 5 mins till it slightly turns golden.
4. Add in spice powders like turmeric powder, coriander powder, sambar powder, salt and mix well.
5. Add tamarind extract and mix well.
6. Bring it to a boil, simmer for 10 to 15 mins till the oil oozes on top.
colocasia(seppankizhangu) kara Kuzhambu is ready now you can Serve with steamed rice.
I served the Seppankizhangu Kara Kuzhambu with Hot Steaming rice, Beans poriyal, and pudalangai kootu 🙂
Good Day Everyone!
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