Pidi karunai is a small variety of root vegetable which looks similar in appearance to yam / senna-Kilangu except the size.This pidi karaunai will be very small in size and will fit inside our palm, may be it got this name due to this.This kuzhambu is so easy to make only the time-consuming part is cooking of this kilangu other than that it can be prepared within few minutes.
I have prepared this kuzhambu without coconut but if you are preparing for many people try to add some ground coconut for volume.Some other kuzhambu recipe in my blog vendaikai puli kuzhambu, Mochi kara kuzhambu, plain mor kuzhambu, etc.
Preparation time: 5 mins
Cooking time: under 30mins
- Pidi karunai kilangu- 200 gms ( 5 -6)
- Oil-2 tsp
- Mustard seeds-1\2 tsp
- Onion -1,finely chopped
- garlic chopped-5 pods
- curry leaves few
- Kuzlambu millaipodi-1 & 1\2 tsp
- Kashmiri chilly powder-1\2 tsp ( to give color)
- Tamamrind-small berry size
- Jaggery -1\2 tsp( optional) ( I did not use)
- Salt to taste
1.Clean the kilangu well in water to remove all the sand stuck to it.Cook it either in open pan or pressure cooker till done.Cool, peel the skin and cut into pieces.
2.Soak tamarind and extract juice.
3.Heat oil in a pan.Pop out mustard seeds followed by onion, garlic and curry leaves.Saute well.
4.Then add dry masala powders,salt, and the extracted juice and allow it to boil.
5.Drop the cooked kilangu pieces and cook till masala blend into it.check for salt & spices.
6.When it becomes thick add jaggery (if using) and switch off.
Serve for hot steamed rice with some side dish or papad.
1.If you don't have kuzhambu milagai podi use chilly powder,coriander powder and turmeric powder.