Seppankazhangu Tamarind Kozhambu

                                                   
 Ingredients:

1.Seppankazhangu(Also known as Taro root/Colocasia)- 100 g

2.Shredded coconut( 1 cup)

3.Red chillies( 8)

4.Cumin/Dhania seeds(2 spoons)

5.Thoor dhal ( 1 spoon)

6.Tamarind-(100 g)

7.Turmeric( 1 pinch)

8.Coconut oil( 2 spoons)

9.Mustard

10.Curry leaves
11.Salt 
12.Asafoetida

Method:

1.Pressure cook the seppankazhangu for 1 whistle.Peel & cut it into small pieces and keep aside.

2.Heat kadai,add 1 spoon of coconut oil.Then add the shredded coconut,thoor dhal,red chillies,cumin seeds and fry for 3-4 min.

3.To grind: Grind the above ingredients, adding little water to form a fine paste.

4.Soak the tamarind beforehand and drain the water and heat it for 5-10 min till the raw tamarind smell vanishes.

5.Add salt,turmeric & the seppankazhangu/taro root pieces.

6.Then add the ground paste and mix well.

7.Allow it to heat in medium flame for 10 minutes till the kozhambu thickens to get a good consistency.

8.Seasoning:Coconut oil+Mustard+Curry leaves+ Asafoetida
9.Add a little fresh ground pepper if you want extra pep:)

10.Serve hot with rice and pappad.