Thursday, September 5, 2013

Chepankilangu kuzhambu/Tararoot curry

Chepankilangu kuzhambu/Tararoot curry


Chepankilangu/Tara root      -  6-7
onion                                     - 3/4 cup finely chopped
tomato                                   - 1 cup finely chopped
curry leaves                           - few
mustard seeds                        -1/2 tsp
fenugreek seeds                     -1/4 tsp
hing /asafoetida                      -1/8 tsp
turmeric                                  - 1/8 tsp
tamarind paste                        -11/2 tsp
sambar powder                       -11/2 tsp
whole red chillies                    - 2
sesame oil                               -3 tbsp
salt                                          -to taste


  • In a pressure cooker cook cheppankilangu/tara root with water for 1 whistle.
  • Once the pressure goes off drain the water and peel the skin.
  • Chop into cubes

  • In a cup of water mix tamarind paste and keep it aside

  • In a kadai heat oil and temper with mustard seeds,whole red chillies, fenugreek seeds and hing.
  • Add onions and curry leaves and cook until golden

  • Add the turmeric.

  • Add finely chopped tomatoes  and cook for 2 minutes.

  • Now put salt and sambar powder.

  • Once the masala blends well and tomato becomes mushy add the cubed cheppankilangu, tamarind water and a cup of water to it.

  • Now cover it with a lid.
  • Cook for 10-12 minutes in medium.

  • Serve with Rice and papad.

Serves    4

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