Pidikarunai Kizhangu Podimas

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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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

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