Cheppankezhangu Kuzhambu – Colacasia Curry

by SujeeV
Very tasty and easy curry
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Colacasia/cheppankezhangu(boiled, peeled and chopped into thick roundels) - 1/4 kg
  • Shallots(peeled and crushed, Kunjulli) - 1/2 cup
  • Green chilies(slit) - 4 nos
  • Tomatoes(diced) - 2 nos
  • Garlic cloves(peeled and crushed) - 4 nos
  • Ginger(crushed) - 1 inch
  • Curry leaves - 2 sprigs
  • Coriander leaves(roughly chopped) -
  • Kuzhambu milagai thool/sambar powder - 4 tbsp
  • Turmeric powder - 1/2 tsp
  • Tamarind(soaked in hot water for 15 minutes) -
  • Garlic cloves(crushed with skin) - 4 nos
  • Black pepper(crushed) - 10 nos
  • Curry Vadam - 2 tbsp
  • Jaggery - 1 tbsp
  • Vegetable oil - 4 tbsp
  • Gingely oil - 1 tbsp
  • Salt(As reqd) -
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Colacasia/cheppankezhangu(boiled, peeled and chopped into thick roundels) - 1/4 kg
  • Shallots(peeled and crushed, Kunjulli) - 1/2 cup
  • Green chilies(slit) - 4 nos
  • Tomatoes(diced) - 2 nos
  • Garlic cloves(peeled and crushed) - 4 nos
  • Ginger(crushed) - 1 inch
  • Curry leaves - 2 sprigs
  • Coriander leaves(roughly chopped) -
  • Kuzhambu milagai thool/sambar powder - 4 tbsp
  • Turmeric powder - 1/2 tsp
  • Tamarind(soaked in hot water for 15 minutes) -
  • Garlic cloves(crushed with skin) - 4 nos
  • Black pepper(crushed) - 10 nos
  • Curry Vadam - 2 tbsp
  • Jaggery - 1 tbsp
  • Vegetable oil - 4 tbsp
  • Gingely oil - 1 tbsp
  • Salt(As reqd) -
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat 1 tbsp oil in a non-stick pan and fry the colacasia pieces till they turn golden brown. Remove onto a plate.
  2. Meanwhile squeeze out the pulp from the tamarind and throw away the waste.
  3. Add tomatoes to the tamarind pulp and squeeze out the pulp of tomato. Remove as much skin as possible.
  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. Heat remaining vegetable oil in a vessel.
  6. Add curry vadam and saute till nice aroma arises.
  7. Pour in the prepared mixture and add 4 cups of water.
  8. Add the fried colacasia after 5 minutes.
  9. Let the mixture reduce to 1/3 and add the crushed garlic with skin, crushed pepper and the gingily oil.
  10. Add the chopped coriander leaves. Give it a nice stir. Remove from fire.
  11. Serve hot with rice. :- this curry tastes excellent as a side dish for curd rice.
  12. Happy cooking 🙂
Share this Recipe
 

Related Posts

Leave a Comment