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 leavesCoriander leaves (roughly chopped)4 tbsp Kuzhambu milagai thool/sambar powder1/2 tsp Turmeric powderTamarind (soaked in hot water for 15 minutes)4 nos Garlic cloves (crushed with skin)10 nos Black Pepper (crushed)2 tbsp Curry vadam1 tbsp Jaggery4 tbsp Vegetable oil1 tbsp Gingely oilSalt (As reqd) 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 :) Kerala