August 8, 2007
Seppankizhangu Karumadhu (Colocasia Dry Vegetable)
There are comfort foods and there are comfort foods and then there's seppankizhangu karumadhu. I love eating hot rice with sambar or rasam over it and loads of this vegetable on the side.
People think it is gooey and itchy and a lot of things. I think it's heavenly. I mean, how can something so simple be so tasty. A staple in my dad's side of the family, my mom's side uses the leaves to make patrodo, but never uses the root. I made this when my cousin and his family came over for dinner last week. And everyone loved it. And everyone wanted to "help" and ran the spoon over the curry to "mix" it, so the resultant curry was a mash. But when I browned it evenly, it didn't seem to matter.
1/2 kilo Colocasia, cooked and peeled.
1 tbsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Asafoetida
7-8 Curry Leaves
1/2 tsp Urad Dal
1/2 tsp Chana Dal
1 tsp Chilli Powder
1/2 tsp Turmeric Powder
Salt to taste
Chop the colocasia into small discs. Apply salt, chilli powder and turmeric powder and keep aside.
Heat the oil in a kadhai. Add the urad and chana dals. When the urad dal begins to change colour, add the mustard and asafoetida. When the mustard splutters, add the curry leaves and the colocasia pieces. Mix once and cover. Allow to cook for 5 minutes.
Remove the lid and allow the pieces to crispen on all sides. Do not mix it too many times as you the risk of mashing the entire dish into one big mass. Enjoy this with sambar or rasam rice.