Karunai kizhangu is a healthy vegetable that is ignored by many people just because of its itchy property when eaten at times. This karunai kizhangu – Pidi karunai kizhangu as we call is often mistaken with arbi/ seppankizhangu/ colocasia. I have heard from couple of friends that they avoid eating seppan kizhangu because of it’s itchy property. I was bit confused why they say so, then I assumed that they might have mistaken colocasia with pidi karunai kizhangu. Because till date, arbi/ colocasia never gave any itchy feel in my tongue after consumption. It is slimy when cooked but never itchy. Also when cooked, karunai kizhangu is yellowish when compared to arbi.
I add it in 7 kari kootu for thiruvathirai and pongal. So remaining I make curry or podimas. This chutney/ gravy idea has been given by my mom when she visited recently. First I was bit reluctant to try, but when I made and had, it was really flavourful and tasty. Easy and quick fix healthy gravy for lunch. Do try if you get a chance. We make gravy with few vegetables in a specific manner like my previous recipes – yellow pumpkin gravy, ridge gourd gravy. This also adds to the list. Though it is same way, I wanted to make this post who specifically looks for karunai kizhangu recipes.
Serve hot with rice and any spicy curry. I had just with koozh vadam that my mom gave me.