Colacasia Curry

#ColacasiaCurry : #Colacasia is commonly known as Taro and its origin is South India and Southeast Asia.
This is known as Saepangkizhangu - சேப்பங் கிழங்கு in Tamil.
It is called Arabi in Hindi. Here in Raipur, CG its leaves are also used for cooking.
To know more on this tuber kindly click the link below :

http://en.wikipedia.org/wiki/Taro

Colacasia should be cooked well, otherwise it irritates throat.

Now to the method of preparation.

Ingredients :

1/4 kg                                         Colacasia
1                                                 Onion, chop lengthwise into thin pieces
1                                                 Tomato, chop nicely
10                                               Curry leaves

Powders To Add :
1 pinch                                        Turmeric Powder
1/2 Tsp                                        Red chilly powder [ adjust ]
1/4 Tsp                                        Cumin powder

To Temper :
4 Tsp                                           Oil
1/2 Tsp                                       Mustard seeds
1 Tsp                                           Black gram split
1 pinch                                         Asafoetida powder

Coriander leaves to garnish.

Method :
Wash colacasia well and take in a vessel.
Add water till it completely immerses all colacasia in the vessel and then add 3/4 Tsp of salt.
Pressure cook for a whistle and then cook for 8 minutes after reducing the flame to SIM position.
Take out only after the steam completely subsided.
If you are able to remove the skin very easily, then the tuber has been cooked well.

Otherwise cook for some more time.
Remove skin and chop into equal sized pieces. Keep aside.

Heat a kadai on a stove with oil over a medium flame.
Crackle mustard and then add black gram and roast till golden color.
Then add asafoetida and chilly powder.

Immediately add curry leaves and onions.
Saute for 2 minutes.
Then add tomato and saute for 3 to 4 minutes.

After that add cumin powder and salt.
Mix well and then add boiled colacasia.
Mix well and keep it closed with a lid for 2 minutes.

Open and keep it over a slow flame.
Keep stirring at regular intervals.
Allow to evaporate excess water.

Spicy tomato masala coated colacasia curry is ready.

Relish with sambar rice

and rasam rice.






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