Seppankizhangu or Arbi or taro toot gravy prepared in South Indian style. Arbi is used in south indian household in many ways but majorly as Seppankizhangu toast or fry, Arbi more kulambu and this seppankizhangu puli kulambu.
In all recipes boiled Arbi is used. I choose pressure cooker to boil it as it is very easy. One can also add it in a sauce pan along with water and boil it for 10 to 15 minutes. The Arbi has to be firm, retain the shape after boiling. Then only it can be cut or sliced to use in other recipes. Perfectly boiled Arbi always gives perfect recipe.
This gravy doesn’t need a perfect shape Arbi. If the Arbi is overcooked, still it can be used in this gravy but adjust the water consistency accordingly.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
2 tbsp gingelly oil
½ tsp mustard seeds
¼ tsp fenugreek seeds
1 sprig curry leaves
5 garlic cloves
¾ cup onion, finely chopped
1 cup tomato, roughly chopped
¼ tsp turmeric powder
1 tbsp sambar masala or kulambu masala
Salt to taste
1 cup tamarind extract
3 seppankizhangu, boiled, peeled and sliced
¼ cup water or as required
Method with Step by Step Pictures:
1) Boil Arbi or seppankizhangu in a pressure cooker. Add the seppankizhangu along with a cup of water and pressure cook for 2 whistles. A knife should be inserted easily and at the same time it has to hold the shape.
2) Cool down and peel the skin. Roughly slice it.
3) Soak tamarind in a cup of warm water for 15 minutes and extract the juice from it. Keep it aside.
4) Heat oil in a kadai.
5) Add mustard seeds, fenugreek seeds. Add curry leaves and allow it to crackle.
6) Add garlic cloves and sauté it till it gets slightly golden brown.
7) Add onion and sauté till it is soft and translucent.
8) Add tomato and sauté till it becomes mushy.
9) Add turmeric powder, Sambar masala or kulambu masala and salt.
10) Mix well and let all the raw smell of masala goes off.
Add tamarind water and mix well. If needed add additional 1/4 cup(or as required) of water.
11) Let it roll boil well. Add the sliced seppankizhangu to it.
Keep the flame in low to medium. Simmer till the gravy thickens and the oil oozes out.
12) You can drizzle a teaspoon of gingelly oil now. It is completely optional.
13) Turn the flame off and serve hot with steamed rice.
1) Serve it for lunch along with hot rice.
1) Adjust the water consistency according to your preference.
3) Adjust the tamarind quantity according to the sourness of the tomato used.
4) Adjust the masala according to the spice level needed.