Ingredients

• 8-10 - pidi karunai kizhangu
• 1.5 tsp - lemon or lime juice
• 1 - onion
• 4 to 5 - green chillies
• 3 tbsp - grated coconut
• 2 tsp - oil
• Salt as needed
• 3/4 tsp - mustard
• 1 tsp - urad dal
• 1 sprig - curry leaves
• 1/2 tsp - coconut oil (optional)

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