Cheppankezhangu Kuzhambu – Colacasia Curry


Cheppankezhangu Kuzhambu - Colacasia Curry

Very tasty and easy curry
No ratings yet
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 4 people


  • 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


  • 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 🙂
Tried this recipe?Let us know how it was!

Leave a comment
Your email address will not be published. Required fields are marked *
Recipe Rating

Indian Grocery Online