Home Fruits and VegetablesColocasia Seppankizhangu Mor Kuzhambu

Seppankizhangu Mor Kuzhambu

Published under: ColocasiaSambar

Colocasia Mor Kuzhambu
Curd – 500 ml, plain
Seppankizhangu (Colocasia) – 10, boiled, peeled, halved
Coconut – 1 cup, grated
Dry Red Chillies – 2
Black Peppercorns – 10
Fenugreek Seeds – 1 tsp
Chana Dal – 1 tsp
Cumin Seeds – 1 tsp
Mustard Seeds – 1 tsp
Asafoetida Powder – a small pinch
Oil – 2 tsp
Salt as per taste

1. Heat oil in a pan over moderate flame.
2. Add peppercorns, dry red chillies, chana dal and cumin seeds.
3. Fry for 30 to 60 seconds.
4. Add the grated coconut.
5. Remove and grind them to a smooth paste.
6. Combine this with the curd along with salt.
7. Mix well.
8. Add the seppankizhangu to the curd mixture and place it over moderate flame.
9. Simmer for a few minutes.
10. In a small frying pan, fry the mustard seeds and fenugreek seeds using very little oil.
11. Pour this over the mor kuzhambu.
12. Add asafoetida powder and mix well.
13. Remove and serve hot.

Note: image is for illustration purposes only and not that of the actual recipe.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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