Seppangkilangu Kara Kulambu - Spicy Taro Root Curry

I have been thinking about where I sit in a gathering and if where we sit says a little bit about our pschye . While in school and college I usually sat in the back of the class (yes the typical back bencher!). Come to think of it don't think I had much of a choice in school where seating was height wise. I did have a choice in college but chose to still sit in the back, like I do even today while attending a meeting . But this flips while I am travelling in a bus or train, looking for the seats in the front. This got me thinking about the pschylogical reasons ...

If we were to think of the Presidential candidates as buses which one will you be backing or riding in? The Straight Talk Express or the Hope Express or the Reality Express? No common man is going to get a front seat in any of those buses for sure! We don't have much of a choice
do we?


Moving on to the recipe,

On our most recent visit to India, mom made this spicy kulambu with karunai kilangu, I have not seen those here so made them with seppangkilangu (Taro Root).

Ingredients
1. 6 Taro Root cooked and cut into cubes
2. 1/4 medium onion chopped
3. 1 medium sized tomato chopped
4. 1/2 cup thick tamarind extract
5. seasoning: cumin, mustard, urad dal, curry leaves and few methi seeds
6. 1 tsp of sesame oil
7. 1 tsp turmeric powder

Spice Paste
1. 1/2 Medium sized Red onion roughly chopped or 10-12 small onions
2. 1 tbsp kadalai paruppu (chana dal)
3. 1/2 tbsp coriander seeds
4. 1 tsp cumin seeds
5. 5-8 pepper corns
6. 2 Red chilies
7. 1 tbsp grated coconut

Heat a bit of oil and saute 2-6 set them aside, saute the coconut for a minute remove and saute the onions till translucent, cool and blend to a paste

Method
1. Heat the sesame oil, add the seasonings, urad dal, cumin, methi, mustard and curry leaves
2. As the mustard starts to pop add the onion and saute, now add the tomato saute till soft
3. add the turmeric powder and the blended paste, saute till good aroma comes
4. now add the cooked taro root, tamarind extract and about 1/2 cup of water and salt
5. Cook for 5-8 minutes till the flavors blend in and the desired consistency is reached.

Serve with rice.