Colacasia Masala Curry

#ColacasiaMasalaCurry - #SepangkizhanguMasalaCurry : #Colacasia is commonly known as Taro and its origin is believed  to be 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.
We have already seen a Colacasia Curry.
Here we will see another way of preparing a dry curry with colacasia.
Colacasia should be cooked well, otherwise it irritates throat.

Ingredients :
1/4 kg	Colacasia
1 pinch	Turmeric powder
1/4 cup	Cauliflower florets
1/4 cup	Mushroom chopped
1/2 Tsp	Salt [ adjust ]
For Masala :
3 Tsp	Coconut scrap
2 or 3	Red chilly
1 Tsp	Cumin seeds
1/2 Tsp	Fennel seeds
1/2 Tsp	Coriander powder
2 cloves	Garlic
1	Onion diced
10	Curry leaves
20 to 25	Mint leaves
1 Tbsp	Coriander leaves
1/2 Tsp	Salt
To Temper
1 Tsp	Mustard seeds
1 Tsp	Black gram split
2 Tsp	Oil
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.

Grind all the ingredients except onion with very little water. After grinding well add onion.
Run the mixie only for a few seconds. Onions should not be ground into a smooth paste.

Heat a kadai with oil over a medium flame.
Crackle mustard and then add split black gram and roast till golden color.
Then add the florets of cauliflower, turmeric powder and enough salt. saute for a minute.
Close and cook until three forth done.

Then add colacasia pieces and saute for a minute.

Now add mushroom and saute for some time.

Finally add the prepared masala and adjust salt.

Stir well and allow to simmer until water evaporates from the curry.
Keep stirring at regular intervals to avoid sticking to the bottom of the kadai.

Garnish with coriander leaves and transfer into a serving bowl.

A perfect side dish for sambar rice, 

rasam rice and other mixed rices.







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