Seppankizhangu kara kuzhambu/ Arbi kara kuzhambu is a delicious tamarind based gravy/ kuzhambu prepared with Seppankizhangu/ Arbi.

This arbi/ Colocasia kara kuzhambu is a spicy, mildly tangy loaded with flavors of shallots and garlic.

This is a simple and quick to prepare kuzhambu. It can be served with hot rice topped with ghee.

Kara kuzhambu can be prepared with variety if veggies like Radish, Potato, Yellow pumpkin, Brinjal, Turkey berry, Drumstick and Cluster beans like this Cluster beans kara kuzhambu.

Yes you heard it right!! Kara kuzhambu can be made with both dried and fresh Cluster beans. Definitely not both together in the same pot😂

This seppankizhangu kuzhambu is my MIL’s recipe. She usually grates it directly in the kuzhambu; but I have pressure cooked Arbi first then added it to the gravy.

For the below recipe you can use regular onions as well but using shallots(small onion) makes it super delicious. So when you make this kuzhambu at home make sure to serve with hot white rice and papad an all time super hit combo.

Most of us usually make fry/ roast with Arbi/ Seppankizhangu at home. Give this seppankizhangu kuzhambu a try and let us know your feedback. So let’s get to the making Colocasia kara kuzhambu!

Other recipes that might interest you:

Seppankizhangu kara kuzhambu, Arbi kara kuzhambu

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Main Course, Side DishCuisine: South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Seppankizhangu kara kuzhambu/ Arbi kara kuzhambu is a delicious tamarind based gravy/ kuzhambu prepared with Seppankizhangu/ Arbi. This arbi/ Colocasia kara kuzhambu is a spicy, mildly tangy loaded with flavors of shallots and garlic.

Ingredients to make Seppankizhangu kara kuzhambu

10 nos., Seppankizhangu/ Arbi/ Colacassia
1 nos., Onion (small)
2 nos., Tomato (big size)
Tamarind – gooseberry size
1/4 teaspoon, Turmeric powder
1 teaspoon, Red chilli powder
1 tablespoon, Sambar powder
1 teaspoon, Coriander powder
Salt – to taste
TO TEMPER
1 teaspoon, Mustard seeds
1/4 teaspoon, Cumin seeds
1/4 teaspoon, Fenugreek seeds
Curry leaves – a sprig
1/4 teaspoon, Hing
3 tablespoon, Sesame oil

Directions to make Arbi kara kuzhambu

Slice onions thin, In a blender add chopped tomatoes. Grind it into coarse paste. Keep it aside.
In a bowl soak add tamarind in ½ cup Water. After 30 minutes extract the juice and keep it aside. We want the tamarind juice thick not thin. So don’t add much water.
In a pressure cooker add cleaned arvi/ seppankizhangu, salt and 3 cups water. Pressure cook for 2 whistles. When the pressure has subsided drain the water. When seppankizhangu is warm enough to handle remove the peel. Then slice it roughly and Keep it aside.
Heat sesame oil in a pan/ kadai to it add cumin seeds, when it crackles, mustard seeds and fenugreek seeds when it splutters add onions, curry leaves and hing. Saute well.
Now add turmeric powder, red chilli powder, coriander powder, sambar powder and salt. Mix well until raw flavors of masala goes. Now add ground tomato and cook till oil separates in the sides of the pan.
When the tomato mixture is cooked add tamarind juice. Now add 1 cup water and allow the mixture to boil well.
When the mixture is boiling well add cooked seppenkizhangu. Mix well. Allow the mixture to boil for 5 minutes. When oil floats in the sides of the kadai put off the flame and serve it hot with hot rice.

Notes

* 1 cup = 235 ml

How to make Seppankizhangu kara kuzhambu with step by step images

Slice onions thin, In a blender add chopped tomatoes. Grind it into coarse paste. Keep it aside.
In a bowl soak add tamarind in ½ cup warm water. After 30 minutes extract the juice and keep it aside. We want the tamarind juice thick not thin. So don’t add much water.
In a pressure cooker add cleaned arvi/ seppankizhangu, salt and 3 cups water. Pressure cook for 2 whistles. When the pressure has subsided drain the water. When seppankizhangu is warm enough to handle remove the peel. Then slice it roughly and Keep it aside.
Heat sesame oil in a pan/ kadai to it add cumin seeds, when it crackles, mustard seeds and fenugreek seeds when it splutters add onions, curry leaves and hing. Saute well.
Now add turmeric powder, red chilli powder, coriander powder, sambar powder and salt. Mix well until raw flavors of masala goes.
Now add ground tomato and cook till oil separates in the sides of the pan.
When the tomato mixture is cooked add tamarind juice. Now add 1 cup water and allow the mixture to boil well. When the mixture is boiling well add cooked seppenkizhangu. Mix well. Allow the mixture to boil for 5 minutes. When oil floats in the sides of the kadai put off the flame and serve it hot with hot rice.