Seppankizhangu mor kuzhambu

Ingredients

    Seppankizhangu[Arbi, Colocasia] – ¼ kg or 5
    Thick buttermilk ( ½ cup curd + 1 ½ cups water)- 2 cups
    Turmeric powder- ¼ tsp
    Ginger- a small piece
    Toor Dal- 1 tsp
    Green Chillies- 2 to 3
    Coconut - 2 tbsp[grated]
    Rice- 1 tsp
    Tomato- 1 (small, optional)
    Cumin seeds – ½ tbsp
    Salt to taste

For Tempering

    Oil- 1 tbsp
    Mustard seeds- ½ tbsp
    Curry leaves- 2 springs
    Asafetida[Hing, perungayam]- a pinch

Preparation

    Boil Seppankizhangu then peel off the skin & cut into half.
    Soak rice and Toor Dal together for 15 to 20 minutes.
    Add turmeric powder to buttermilk and beat well and keep it aside.
    Grind soaked rice and Toor Dal with coconut, ginger, cumin seeds, green Chillies to fine paste.
    Heat oil in a pan add mustard seeds & let it splutter.
    Add curry leaves, asafetida, boiled Seppankizhangu & salt sauté gently.
    Simmer the flame and add the buttermilk mixture & ground mixture let it boil.
    Then cut off heat & Serve hot with rice.