Pidi
Karunai Kizhangu belongs to the Yam family. It is usually confused with the
cheppankizhangu [Taro root] which looks similar to Pidi Karunai Kizhangu. In Tamil
“Pidi” means fistful, the pidi kizhangu usually fits in our palm and is bigger
than taro root. Pidi Kizhangu usually causes some itchy feeling in the throat,
so to prevent that, it is advisable to add some tamarind extract or lemon juice
to the kizhangu when cooking it. Do try out this Pidi Karunai Kizhangu Fry and
post your comments here. Meanwhile do check out Karunai Kizhangu Fry,
Cheppankizhangu Fry and other Vegetarian Poriyal/Varuval here.
Here’s
how to make Pidi Karunai Kizhangu Fry with step by step photos…
Ingredients
Pidi Karunai /Small Yam
|
4-5
|
Red Chilli Powder
|
1 ½ tsp
|
Coriander Powder
|
1 tsp
|
Turmeric Powder
|
½ tsp
|
Asafoetida Powder/Perungayam
|
One big pinch
|
Salt
|
As needed
|
Oil/Nallaennai
|
2 tbsp
|
Curry Leaves/Karuvepillai
|
10-12 leaves
|
Cumin Seeds/Jeeragam
|
½ tsp
|
Tamarind
|
One small marble size ball
|
Preparation
Time: 10 minutes
Recipe Course: Veg Varuval, Side Dish
Cooking
Time: 20 minutes
Recipe Cuisine: Tamil Nadu
Author:
Priya Anandakumar
Method
Pidi Karunai Kizhangu
Wash
the pidi karunai kizhangu with water and add it to pressure cooker. Add 2-3
cups of water, tamarind extract or lemon juice and cook for 2 whistles.
Let the
steam release completely, open the pressure cooker lid. Drain the water, add fresh cold water and
peel the pidi karunai kizhangu.
Now
chop the pidi karunai/yam to 2 inch thick pieces and transfer it to a plate.
Add red
chilli powder, coriander powder, turmeric powder, salt to the pidi karunai
kizhangu.
Sprinkle
little water and mix really well. Make sure all the slices are coated well with
the masala.
Heat 2
tbsp of oil in a kadai/pan, splutter cumin seeds, add asafoetida/perungayam,
curry leaves/karuvepilai and fry until thry turn crispy.
Now add
the pidi kizhangu slices to the pan. Cook on medium flame.
Flip it
gently now and then and cook till it turns to golden brown color.
Yes,
delicious, spicy and tempting Pidi Karunai Kizhangu is ready to be enjoyed.
Serve it hot with sambar, rasam or curd rice.
Thank
you all for visiting my space, please come back again for more simple and
delicious vegetarian side dishes here.
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Priya Anandakumar