Siru Kizhangu poriyal is my favorite dish, i love to eat it as it is too. This taste great with plain rasam rice or vathakuzhambu. Hope you will try this and let me know how it turns out..Check out other poriyal recipes too..
Preparation Time : 10 mins
Cooking Time : 30 to 40 mins
Serves : 4 to 6
Ingredients:
Siru Kizhangu / Chinese Potato - 500 grams
Salt to taste
Turmeric Powder / Manjal Podi - 1 tsp
Oil - 3 tblspn
Mustard seeds / Kaduku - 1 tsp
Urad dal / Ulundu Paruppu - 1 tsp
Dry Red Chilli - 2
Asafoetida / Hing - ¼ tsp
Pepper Powder - 2 tsp
Method:
Peel siru kizhangu and cut them. Wash them well. Now take them in a sauce pan, cover with fresh water. Add turmeric powder and salt. Bring it to boil and simmer till the potatoes is cooked. Drain and set aside.
Heat oil in a kadai. Add in mustard, urad dal, dry red chilli and asafoetida. Saute for 20 sec.
Add in cooked siru kizhangu and toss well in the oil.
Cover and cook for a while till the potatoes are well cooked.
Add in salt and mix well. Cook on a medium heat tossing often till the siru kizhangu is crisped a little.
Add in pepper powder and toss well.
Serve.
Pictorial:
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| Take your potatoes |
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| Peel em |
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| All peeled |
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| cut them and wash them well |
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| Cover with fresh water |
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| add turmeric powder |
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| add in salt |
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| bring it to boil |
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| simmer till the potato is cooked |
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| drain them |
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| Heat oil in kadai |
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| Add in mustard, urad dal and dry red chilli |
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| add in some asafoetida |
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| saute them for 10 sec |
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| add in the cooked potatoes |
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| toss well in the oil |
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| cover and simmer |
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| Add in salt |
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| toss well |
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| cook on a low heat till it gets nice and crispy.. |
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| Add in pepper powder |
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| toss once |
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| serve |
Rumana Ambrin
Yummy sabji..