Puzhukku is a popular recipe from Kerala Cuisine. It is a traditional Kerala dish with root vegetables. Especially, on Thiruvadhirai, they used to make puzhukku with multiple root veggies. I always like with taro root. Most of the time, we always do stir-fry with Tara root, but this puzhukku is a unique variation with taro root. Seppangkizhangu Puzhukku is a good side dish for any kuzhambu varieties.
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| Seppankizhangu Puzhukku |
Preparation and Yield:
| Preparation time | 10 mins |
| Cooking Time | 30 mins |
| Servings | 4 |
| Recipe Category | Poriyal |
| Recipe Cuisine | South Indian |
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| Seppankizhangu Puzhukku |
Ingredients:
| Taro Root / Seppangkizhangu | 350gms |
| Salt | To taste |
For Grinding:
| Grated Coconut | 2 tablespoon |
| Red Chilli | 1 |
| Green Chilli | 3 |
| Cumin Seeds | ½ teaspoon |
For Seasoning:
| Coconut Oil | 1 tablespoon |
| Curry Leaves | few |
Method:
- Wash and Steam cook the seppankizhangu in cooker and peel the skin and keep it aside
- Grind the cocunut, green chilli, red chilli and jeeragam and dry grind it.
- In a heavy bottomed pan add the cooked seppankizhangu and add little water, salt and when the mixture starts to boil add the ground powder. Fianally add the cocunut oil and broken curryleaves
- The delicious seppankizhangu puzhukku is ready to serve
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| Seppankizhangu Puzhukku |
