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SEPANGKIZHANGU KULAMBU / TARO ROOT CURRY
by
Shama Nagarajan
Calificación: 4.0
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%20Wash%20the%20veggie%20thoroughly%20and%20pressure%20cook%20for%203%20whistles%20.%20Once%20the%20steam%20leaves%20,%20peel%20the%20skin%20and%20chopped%20them%20.%20Don't%20over%20cook%20.%3C/p%3E%3Cp%3E2)%20Heat%20oil%20in%20a%20kadai%20.%20Add%20mustard,jeera%20and%20methi%20seeds.When%20it%20splutters,add%20onion%20and%20curry%20leaves.Saute%20till%20tender.%3C/p%3E%3Cp%3E3)%20Then%20,%20add%20garlic,%20chopped%20tomato%20and%20saute%20them%20till%20skinny.%3C/p%3E%3Cp%3E4)%20Then%20,%20add%20the%20veggie%20with%20all%20the%20powders%20and%20salt%20and%20saute%20for%202%20minutes.%3C/p%3E%3Cp%3E5)%20Add%20thick%20tamarind%20extract%20and%20allow%20to%20boil%20in%20medium%20flame%20till%20the%20oil%20separates%20out.Add%20asafoetida%20while%20boiling.Dissolve%20a%20tsp%20of%20rice%20flour%20in%20water%20and%20add%20to%20it%20to%20make%20a%20thick%20gravy%20.%3C/p%3E%3Cp%3E6)%20Finally%20,%20add%20jaggery%20to%20it%20.%20Garnish%20with%20coriander%20leaves%20before%20removing%20from%20the%20flame.%3C/p%3E%3Cp%3EServe%20hot%20with%20Rice%20.%3C/p%3E){kind=link}