Colacasia is known as Sepangkizhangu in Tamil and Arbi in Hindi. Today I made a new Khuzhambu ( gravy) with Sepangkizhangu. It was spicy, tangy and really yummy.

Colacasia is rich in calcium, magnesium, potassium , vitamin C , vitamin B6 and dietary fibre. It has a low glycemic index. It helps in building body immunity, lowering cholesterol, blood pressure, aids weight loss and helps to reduce fatigue.

Ingredients

Sepangkizhangu (colacasia / arbi) – 12
Tuvar dal ( pigeon peas/ tuvaram paruppu)- 3/4th cup
Tamarind – small lemon sized
Turmeric powder – 1/2 tsp
Grated jaggery – 1 tsp
Salt to taste
Onion – 2
Tomato – 2
Oil – 1 tsp

For the masala
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Oil – 1/2 tsp
Coriander seeds( dhania) – 1 tbsp
Chana dal – 1 tsp
Whole pepper – 1 tsp
Sesame seeds – 1 tsp
Grated coconut – 1 tsp
Fenugreek ( methi/ vendhayam) – 1/2 tsp
Red chillies – 7-8
Curry leaves – few

For the tempering
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Sesame oil – 2 tsps
Mustard – 1 tsp
Sesame seeds – 1 tsp
Green chillies – 2
Hing ( asafoetida/ perungayam) – 1/8th tsp
Curry leaves – few

Method

Soak tamarind in a cup of water for 30 mins. Squeeze well and take the extract.

Wash and soak tuvar dal for half an hour. Drain, add fresh water, turmeric powder and pressure cook for 3 whistles. Mash the the dal and keep it aside.

Wash and boil the sepangkizhangu till it becomes soft. Drain, peel and dice.

Roast the ingredients mentioned for masala in oil. Cool and grind to a powder.

Peel, wash and chop onions. Wash and chop tomatoes.

Heat a tsp of oil in a pan. Add the chopped onions. Sauté till it turns pink. Add the chopped tomatoes and sauté for few mins. Add the tamarind extract, turmeric powder, jaggery, diced kizhangu and salt to taste. Let it boil till the raw smell of tamarind goes away.

Add the mashed dal and ground masala powder mixed in a cup water and add to the tamarind mixture. Mix well and check for the seasonings. If the consistency is thick, add some more water. Let it simmer for few mins.

Heat the sesame oil in a pan. Add mustard. When it starts spluttering, add sesame seeds, green chillies, hing and curry leaves. Sauté for few seconds and add the tempering to the Khuzhambu.

Serve the Khuzhambu hot with steamed rice drizzled with little melted ghee:)