Pidi karunai kizhangu podimas, a simple south indian accompaniment recipe using a variety of yam. Here's a perfect method to cook without any itchiness quality that it usually has.
This root vegetable is really good for health and whenever I get to see some, I make sure to buy and include in our diet.
Check out my gravy recipe with the same and potato version of this recipe.
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About
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 at least 2 weeks before cooking, which also help. When we are cooking , we have to use correct proportion of lemon juice/ tamarind extract.
But it's very good for our health. Good for curing loss of appetite, bleeding piles, constipation and many more benefits. So here's the recipe. I don't know how exactly people call this in English...I think it's called yam.I ts smaller in size like potatoes...Here's the picture.
Pidi karunai kizhangu podimas method
Cooking
- Wash well and place the kizhangu in a pressure container with a cup of water.
- Add 1 cup water to the pressure cooker and place this container with kizhangu inside. Close the lid and pressure cook for 3 whistles.
- Cool down, peel off the skin and mash it with your hands. Add salt and turmeric if adding. Mix well,check for salt and keep aside.
Tempering
- Chop the green chillies and onion.
- Heat a kadai and add oil, when hot add mustard.
- After it splutter, add urad dal, followed by curry leaves, green chillies and onion.
- Fry till onion turns translucent.
Prepare
- Add the mashed kizhangu.
2. Cook till moisture evaporates and gets golden roasted here and there.
3. May take little long time but patiently do it in medium flame stirring occasionally.
4. Lastly add lemon juice and grated coconut. Cook until dry and aromatic.
5. Finally add coconut oil (If using for topping)
Now transfer to the serving bowl! It's ready as an accompaniment for rice! Pidi Karunai kizhangu podimas!
Recipe card
Pidi karunai kizhangu podimas recipe
Ingredients
- 8 Pidi karunai kizhangu
- 1 & ½ Lemon juice
- 1 Onion
- ⅛ teaspoon Turmeric
- 6 Green chilli
- 3 Grated coconut
- 2 tablespoon Oil Virgin Coconut oil if available
- Salt
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 sprig Curry leaves
- 1 teaspoon Coconut oil for topping
Instructions
- Wash well and place the kizhangu in a pressure container with a cup of water.
- Add 1 cup water to the pressure cooker and place this container with kizhangu inside. Close the lid and pressure cook for 3 whistles.
- Cool down, peel off the skin and mash it with your hands. Add salt 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.
- After it splutter, add urad dal, followed by curry leaves, green chillies and onion.
- Fry till onion turns translucent . Add the mashed kizhangu.
- Cook 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 lemon juice and grated coconut. Cook until dry and aromatic.
- Finally add coconut oil (If using for topping)
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. If adding tamarind, you can add while mashing the kizhangu itself.
- Use more green chilli accordingly to balance the taste.
Nags says
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 says
It is time to buy Elephant yam coz you showed me which ones to buy. Thank you Raks for sharing podimas recipe 🙂
Daily Meals says
It's a new recipe to me...looks yummy...Nice to read your Meme...
Priti says
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 says
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 says
My mom makes a masiyal with this - with no coconut.. I love this but I can't get karunai kizhangu here.
Siri says
Nice Meme Raks and I have never used Elephant Yam! the recipe sounds yummy..:)
Cheers,
Siri
raaji says
thanks dear for taking your time out for the MEME......had fun reading......
Sharmilee! :) says
Intha me me padihca ne ivlo innocenta irunthrkanu theriyuthu I mean ur writings r soo nice...:)
Purnima K says
hi raks ur very famous at my home i made many of ur recipes at home n loved them........... really so gr8
RAKS KITCHEN says
Thanks Purnima for your feedback :)Keep visiting!
Harini Rama Suresh says
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.