Seppankizhangu kara kuzhambu, Arbi kara kuzhambu

How to make Seppankizhangu kara kuzhambu with step by step images

• Slice onions thin, In a blender add chopped tomatoes. Grind it into coarse paste. Keep it aside.
• In a bowl soak add tamarind in ½ cup warm water. After 30 minutes extract the juice and keep it aside. We want the tamarind juice thick not thin. So don’t add much water.
• In a pressure cooker add cleaned arvi/ seppankizhangu, salt and 3 cups water. Pressure cook for 2 whistles. When the pressure has subsided drain the water. When seppankizhangu is warm enough to handle remove the peel. Then slice it roughly and Keep it aside.
• Heat sesame oil in a pan/ kadai to it add cumin seeds, when it crackles, mustard seeds and fenugreek seeds when it splutters add onions, curry leaves and hing. Saute well.
• Now add turmeric powder, red chilli powder, coriander powder, sambar powder and salt. Mix well until raw flavors of masala goes.
• Now add ground tomato and cook till oil separates in the sides of the pan.
• When the tomato mixture is cooked add tamarind juice. Now add 1 cup water and allow the mixture to boil well. When the mixture is boiling well add cooked seppenkizhangu. Mix well. Allow the mixture to boil for 5 minutes. When oil floats in the sides of the kadai put off the flame and serve it hot with hot rice.