SEPANGKIZHANGU KULAMBHU / ARBI CURRY

INGREDIENTS :

Sepangkizhangu / Taro root/ Arbi -- 250 gms 

Pearl onions/Sambar onions /Small onions - 1 cup

Garlic cloves - 1/2 cup

Tomato - 1 (medium)

Tamarind - a big lemon size

Mustard, Jeera and Methi seeds - 1 tsp

Curry and coriander leaves

Jaggery - a pinch(optional)

Chilli Powder - 2 tsps

Turmeric powder - 1 tsp 

Spicy sesame powder - 1 tsp 

Coriander powder - 1 tsp

Asafoetida as required 

Rice flour - 1 tsp

Salt to taste

METHOD OF PREPARATION:

1) Wash the vegetable thoroughly and pressure cook for 3 whistles . Once the steam leaves , peel the skin and chopped them . Don't over cook . 

2) Heat oil in a kadai . Add Mustard, Jeera and Methi seeds.When it splutters, add onion and curry leaves. Saute till tender.

3) Then , add garlic, chopped tomato and saute them till skinny.

4) Add thick tamarind extract, chilli powder, turmeric powder, coriander powder, Sesame powder and Salt. Bring it to boil.

5) Then , add the chopped kizhangu. Add asafoetida. Dissolve a tsp of rice flour in water and add to it to make a thick gravy. Finally, add jaggery to it. Cook till the oil separates out. 

Serve hot with Rice .