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.
Karunai kizhangu gravy recipe
Recipe Cuisine:Indian | Recipe Category:Lunch
Prep Time: 5 Mins | Cook time: 30 mins | Serves: 3
Prep Time: 5 Mins | Cook time: 30 mins | Serves: 3
Ingredients
Karunai kizhangu – 8
Onion – 1
Green chilli – 7 – 8
Tamarind – 1 tsp tightly packed
Asafoetida – 1/8 tsp
Salt – As needed
Onion – 1
Green chilli – 7 – 8
Tamarind – 1 tsp tightly packed
Asafoetida – 1/8 tsp
Salt – As needed
To temper
Oil – 2 tsp
Mustard – 1/2 tsp
Methi seeds (Optional) – 1/4 tsp
Urad dal – 1 tsp
Asafoetida – 1/4 tsp
Curry leaves – 1 sprig
Mustard – 1/2 tsp
Methi seeds (Optional) – 1/4 tsp
Urad dal – 1 tsp
Asafoetida – 1/4 tsp
Curry leaves – 1 sprig
Method
- Wash and pressure cook karunai kizhangu in enough water for 3 whistles. Cool down and peel off the skin. You can soak and extract tamarind water, Cube onion, slit green chillies in the mean time when its getting cooked.
- Mash it well or I recommend grind it after crumbling the cooked kizhangu. Heat oil in kadai and temper with items given under ‘To temper’ table.
- Add tamarind extract, asafoetida, required salt and bring to boil. Add the karunai kizhangu and mix well. Adjust water level so that the consistency is like sambar (slightly thicker than sambar).
- Bring to boil and simmer for 2 minutes. Switch off the stove and transfer to serving bowl.
Notes
- I just mashed the cooked kizhangu with potato masher, but found the texture to be grainy. I had no problem with it, still if you grind using mixer, the texture will be smooth and plesant to eyes. So I recommend grinding.
- Asafoetida along with onion and green chilli gives flavour to this gravy, so be generous adding asafoetida.
- Tamarind also should be more to nullify the itchy effect of the kizhangu.
- Buy and keep the kizhangu for a week so tht its itchy property goes away. fresh kizhangu tends to be more itchy.
Serve hot with rice and any spicy curry. I had just with koozh vadam that my mom gave me.
