Hi all,
After all the Diwali hungama,its
time to return to normal routine cooking. I would like to introduce you all to a
different tangy curry recipe which I learnt recently from my mother-in law. I am
used making cheppankizangu as fry or have used in moor kuzambu or avial. I
tasted this for the first time in my husband's aunt's house and
loved it. I tried it in my house in the following week itself and it was enjoyed by all at home.Here is the tried and tested/tasted recipe for cheppankizangu puli curry.
Cheppankizangu puli curry
Ingredients:
Cheppankizhangu / சே ப் ப ங் கி ழ ங் கு / Taro
|
¼ kg
|
Tamarind extract
|
1/2 cup (100ml to 150ml)
|
Turmeric Powder
|
1 tsp
|
Asafoetida
|
A pinch
|
Salt
|
according to your taste
preference
|
Sugar
|
A pinch
|
Chilli powder
|
according to your taste
preference
|
To temper:
Oil
|
3 tbsp
|
Mustard seeds
|
1 tsp
|
Urad dal
|
1 tsp
|
Channa dal
|
1 tsp
|
Red chillies
|
3 nos
|
Method:
1.Cook cheppankingu in pressure
cooker to 70% where you can just peel the skin.Take care that it doesn't become
mushy as we are going to cook them again in tamarind sauce.
2. Heat oil in a kadai and add the
things under " to temper".
3. To this tempering add the
tamarind extract, pinch of turmeric,asofoetida and salt.
4. Once the tamarind sauce comes to
boil, add a tsp of sugar.*
5. Add the half boiled
cheppankizangu to this tamarind juice.
6. Let it cook till all the flavours
are absorbed into the cheppankizangu.Stir it periodically so that it doesn't
stick to the bottom of the pan.
7. Cook till the tamarind sauce gets
thick and homogeneously mixes with the cheppannkizangu and looks like a curry
and not gravy.
8. By now even the cheppankizangu
should have cooked soft.If not sprinkle some water and close the kadai
with a lid for 3 min.
9. Serve when the curry is cooked
well and the mixture is of the right consistency.
Notes:
1. Do not overcook the
taro at any point and make it mushy.This will soil the taste of the curry.
2. Take approximately
1/2 the quantity of tamaring that you take for your regular sambhar or rasam.
3. Add sugar to bring
together all the flavors-tanginess of the tamarind,salt and spice.
