Pidi karunai kizhangu podimas recipe, a simple recipe using karunai kizhangu. We call this pidi karunai kizhanghu. Learn how to make this healthy side dish for lunch.
This kizhangu have a tendency to give you a itchy feeling in your tongue,when eaten.But proper cooking removes that tendency. My mother, MIL says, buy this and keep it for atleast 2 weeks before cooking,which also help.When we are cooking , we have to use correct proportion of lemon juice/ tamarind extract.
But its very good for our health...like its good for curing loss of appetite, bleeding piles, constipation. So here's the recipe. I don't know how exactly people call this in English...I think its called yam .Its smaller in size like potatoes...Here's the picture.
Pidi karunai kizhangu podimas recipe
Ingredients
- Pidi karunai kizhangu - 8
- Lemon juice - 1 & ½ tsp
- Onion - 1
- Green chilli - 6
- Grated coconut - 3 tbsp
- Oil - 2 tablespoon Virgin Coconut oil if available
- Salt
- Mustard - ½ teaspoon
- Urad dal - 1 tsp
- Curry leaves - 1 sprig
- Coconut oil - ½ tsp
Instructions
- Pressure cook the kizhangu upto 3 whistles. Cool down and peel off the skin and mash it with your hands. Add salt and lime juice and mix well,check for salt and keep aside.
- Chop the green chillies and onion.
- Heat a kadai and add oil,when hot add mustard,when it splutters,add urad dal, followed by curry leaves,green chillies and onion.
- Fry till onion turns transparent and light pink. Add the mashed kizhangu, kept aside.
- Fry till moisture evaporates and gets golden roasted here and there. May take little long time but patiently do it in medium flame stirring occasionally. Lastly add coconut oil(If using) and grated coconut and cook until dry and aromatic.
Notes
- Buy and keep the pidi karunai kizhangu for a week and then use for cooking. Because if it is fresh, the itchiness quality will be more.
- Using tamarind or lemon juice helps to take out the itchiness effect.
- Use more green chilli accordingly to balance the taste.
Pidi karunai kizhangu podimas method:
- Pressure cook the kizhangu upto 3 whistles. Cool down and peel off the skin and mash it with your hands. Add salt and lime juice and mix well,check for salt and keep aside.
- Chop the green chillies and onion.
- Heat a kadai, preferably cast iron and add oil. when hot add mustard, once it splutters,add urad dal, followed by curry leaves,green chillies and onion.
- Fry till onion turns transparent and light pink. Add the mashed kizhangu.
- Fry till moisture evaporates and gets golden roasted here and there. May take little long time but patiently do it in medium flame stirring occasionally. Lastly add coconut oil(If using) and grated coconut and cook until dry and aromatic.
Now transfer to the serving bowl!Its ready as an accompaniment for rice ! Karunai kizhangu podimas!
Nags
i love karunai kizhangu! we never got it in kerala so my sis used to bring it during each visit. my mom makes vatha kozhambu with this. podimas seems like a lovely idea too 🙂
LG
It is time to buy Elephant yam coz you showed me which ones to buy. Thank you Raks for sharing podimas recipe 🙂
Daily Meals
It's a new recipe to me...looks yummy...Nice to read your Meme...
Priti
Made sabji of the same but a different from your version...it looks yummy...will try your version soon...nice reading your meme, get to know you better :)...Wish you Happy Dusshera
Purnima
Hey Rajeshwari ,
Thats informative! Tks for details..
Well had seen these varities of yam here, but was clueless on how n what..ur post is answer to that! 🙂
Laavanya
My mom makes a masiyal with this - with no coconut.. I love this but I can't get karunai kizhangu here.
Siri
Nice Meme Raks and I have never used Elephant Yam! the recipe sounds yummy..:)
Cheers,
Siri
raaji
thanks dear for taking your time out for the MEME......had fun reading......
Sharmilee! :)
Intha me me padihca ne ivlo innocenta irunthrkanu theriyuthu I mean ur writings r soo nice...:)
Purnima K
hi raks ur very famous at my home i made many of ur recipes at home n loved them........... really so gr8
RAKS KITCHEN
Thanks Purnima for your feedback :)Keep visiting!
Harini Rama Suresh
Nice pics. Karunai Kizhangu is called Taro Root in US. My son loves this vegetable and when I make this as a roast he is never satisfied how much he gets! He has it for lunch and any leftovers for dinner and next day he asks if any is leftover again.