Wednesday, October 1, 2008

Colacasia Yoghurt gravy - Sepankizhangu morkuzhambu


Colacasia - Sepankizhangu - 200 gms
Yoghurt/Curd - Thayir - 1 cup
Ginger - Inji - small piece
Green chillies - Pachai milagai - 2 nos
Grated/Shredded coconut - Thuriviya thengai - 1 table spoon
Red gram - Thuvaram paruppu - 1 table spoon
Bengal gram dal - Kadalai paruppu - 1 table spoon
Rice - Arisi - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Turmeric powder - manjal thul - a pinch
Asafoetida - Perungayam - a pinch
Mustard seeds - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1/2 tea spoon
Fenugreek seeds - Vendayam - 1/4 tea spoon
Salt to taste
Oil for frying


Prepare yoghurt gravy as I have mentioned in yoghurt gravy items, wash and boil the vegetable in pressure cooker without closing the lid fully. Dont put whistle, as it become too much boiled and smashed. Then remove the skin and cut into small pieces. Add this to the gravy.

Sepankizhangu morkuzhambu is delicious and ready to be served. It can be served with white rice. Curd can be sour. It will suit this receipe.

Note: Always add a pinch of salt while cooking/boiling vegetables.

Optional: Red chilly can be added instead of green chilly.

We plan, we toil, we suffer - in the hope of what? A camel - load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs
J.B. Priestly

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Ganesh said...
This comment has been removed by the author.
Ganesh said...

Great blog!

A small suggestion regarding the formatting.. You could use linebreaks (the HTML tag br) after every line (or just use the visual editor in Dashboard!) to show up the ingredients the way they should! HTH

Preiyha Rajesh said...

Hi Ganesh,

Thanks for your suggestion. I will do it as soon as possible. All comments are highly appreciated.