Taro root and raw peanuts in tamarind sauce (Sepang kizhangu kadalai puzhi kuzhambu)

Taro root (Arvi in Hindi) is much tastier than potatoes in my opinion. It makes for some very tasty stir fries, baked fries and spicy curries. When making curries it is better (perhaps required) to roast the taro before using them in gravies. This seals off the outside and prevents the natural sliminess of the taro oozing into the gravy. The addition of the peanuts besides adding some protein also gives some tasty crunch.

Taro root and raw peanuts in tamarind sauce (Sepan kizhangu kadalai puzhi kuzhambu)
1. 6-8 medium sized taro roots
2. 1 cup of raw peanuts (or even 2 cups)
3. 1/2 cup of onions chopped
4. 5-6 garlic cloves
5. 1 tbsp puzhi kuzhambu powder or sambhar powder
6. tamarind pulp from a small lime sized ball of tamarind (about 1 1/2 cups)
7. 2 ripe tomatoes (3/4 – 1 cup)
8. seasonings: cumin, mustard seeds, methi seeds, curry leaves
9. salt to taste
10. 2 tsp of jaggery

1. Boil the taro root till it is half cooked, peel and cut into slices and set aside.
2. In a wide mouthed saute pan heat a tsp of oil and roast the taro root slices till they turn slightly brown on the outside.
3. Soak the tamarind in about 1 1/2 cups of water
4. Pressure cook the raw peanuts and drain
5. In a pan heat oil and add the seasonings when the mustard starts to pop add the onions and let it brown. Add the garlic cloves and saute for a minute.
6. Add in the roasted taro root, salt and stir fry for a minute.
7. Add in the puzhi kuzhambu powder (add chili powder if required). Stir fry for 2-3 minutes.
8. Add in the chopped tomatoes and stir fry for a couple of minutes.
9. Add the tamarind pulp and 2 cups more of water and let it come to a boil.
10. Add the cooked peanuts, jaggery and cook for 5 more minutes and turn off heat if required consistency is reached.

Serve with rice.

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