Colocasia (seppankilangu or cheppankilangu) poriyal recipe

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Prep Time:0 minutes | Cooking Time:1 hour
4 stars - based on 14 votes

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on on on on off 14 - Great!

INGREDIENTS:

  1. Colocasia (seppankilangu or cheppankilangu) - 10
  2. Mustard seeds - 1/4 teaspoon
  3. Black gram (Ulunthu) - 1/2 teaspoon (tsp)
  4. Bengal gram - 1/2 teaspoon (tsp)
  5. Cumin seeds - 1/2 teaspoon (tsp)
  6. Finely chopped onion - 1
  7. Finely chopped garlic - 5 cloves
  8. Sambar powder - 1 1/2 teaspoon (tsp)
  9. Turmeric powder - 1/4 teaspoon (tsp)
  10. Curry leaves - 5
  11. Coriander leaves - 10
  12. Salt - to taste.
  13. Oil - 2 tablespoon (tbsp).

PREPARATION:

  1. Boil colocasia (seppankilangu or cheppankilangu) until they are cooked.
  2. Now peal the skin and cut into an inch cubes.
  3. In a pan heat oil, add the mustard seed, black gram, bengal gram until the mustard seed start to splatter.
  4. Now add the onions and cook until they turn golden brown.
  5. Now add the garlic, turmeric powder and cook for 2 -3 min.
  6. Now add the colocasia (seppankilangu or cheppankilangu), salt and cook until it well coated and roasted to brown color.
  7. Now add the coriander leaves, curry leaves, mix well and cook for 2-3 minutes and serve.

NOTES:

  1. Good to go with sambar rice,  rasam rice and curd rice.



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