Name: Cheppankezhangu Kuzhambu - Colacasia Curry
Prep time: 30 min
Total time: 30 min
Ingredients: 1/4 kg Colacasia/cheppankezhangu (boiled, peeled and chopped into thick roundels); 1/2 cup Shallots (peeled and crushed, Kunjulli); 4 nos Green chilies (slit); 2 nos Tomatoes (diced); 4 nos Garlic cloves (peeled and crushed); 1 inch Ginger (crushed); 2 sprigs Curry leaves; Coriander leaves (roughly chopped); 4 tbsp Kuzhambu milagai thool/sambar powder; 1/2 tsp Turmeric powder; Tamarind (soaked in hot water for 15 minutes); 4 nos Garlic cloves (crushed with skin); 10 nos Black Pepper (crushed); 2 tbsp Curry vadam; 1 tbsp Jaggery; 4 tbsp Vegetable oil; 1 tbsp Gingely oil; Salt (As reqd)

Cheppankezhangu Kuzhambu - Colacasia Curry

Very tasty and easy curry

No ratings yet

Print Recipe

Prep Time 30 mins

Total Time 30 mins

Cuisine Kerala

Servings people

Ingredients

1/4 kg Colacasia/cheppankezhangu boiled, peeled and chopped into thick roundels
1/2 cup Shallots peeled and crushed, Kunjulli
4 nos Green chilies slit
2 nos Tomatoes diced
4 nos Garlic cloves peeled and crushed
1 inch Ginger crushed
2 sprigs Curry leaves
Coriander leaves roughly chopped
4 tbsp Kuzhambu milagai thool/sambar powder
1/2 tsp Turmeric powder
Tamarind soaked in hot water for 15 minutes
4 nos Garlic cloves crushed with skin
10 nos Black Pepper crushed
2 tbsp Curry vadam
1 tbsp Jaggery
4 tbsp Vegetable oil
1 tbsp Gingely oil
Salt As reqd

Instructions

Heat 1 tbsp oil in a non-stick pan and fry the colacasia pieces till they turn golden brown. Remove onto a plate.
Meanwhile squeeze out the pulp from the tamarind and throw away the waste.
Add tomatoes to the tamarind pulp and squeeze out the pulp of tomato. Remove as much skin as possible.
To this add the slit green chilies, curry leaves, crushed onion, crushed garlic cloves, ginger, kuzhambu milagai thool, turmeric powder, salt to taste and jaggery. Mix nicely. Check for salt.
Heat remaining vegetable oil in a vessel.
Add curry vadam and saute till nice aroma arises.
Pour in the prepared mixture and add 4 cups of water.
Add the fried colacasia after 5 minutes.
Let the mixture reduce to 1/3 and add the crushed garlic with skin, crushed pepper and the gingily oil.
Add the chopped coriander leaves. Give it a nice stir. Remove from fire.
Serve hot with rice. :- this curry tastes excellent as a side dish for curd rice.
Happy cooking 🙂