Pidikarunai Kizhangu Podimas

Total Time:
15-30 minutes
Rated 4 based on 100 votes
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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How to Make Pidikarunai Kizhangu Podimas

  • Pressure cook the kizhangu up to 3 whistles.
  • Let it cool down and peel off the skin. Mash it with your hands.
  • Add salt and lime juice. 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 and keep aside.
  • Fry till moisture evaporates.
  • Lastly, add coconut oil and grated coconut. Mix well.
  • Serve with rice.
  • Recipe courtesy: Rak's Kitchen