Kamakshi Sundaram is a homemaker who loves cooking vegetarian dishes from around the world. She is the winner of several recipe contests.
My grandma was an excellent cook and used to make unique dishes from traditional recipes. Karunaikkizhangu has medicinal value. To avoid allergies cook the Karunaikkizhangu in the water used to wash rice.
What you need
Karunaikkizhangu - 200 gm
Tamarind paste - 1 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Lemon - 2
Ginger, finely chopped - 2 tbsp
Green chillies, finely chopped - 2 or 3
Oil - 1 tbsp
Mustard - 1/4 tsp
Black gram – 1 tsp
Fried cashewnut – 2 tbsp
Coconut, grated - a little
Coriander – for garnishing
Cooking instructions
Wash, peel, chop the kizhangu in a pressure cooker with a cup of water, turmeric powder and tamarind paste till soft. Mash the cooked kizhangu well.
In a pan heat oil, add mustard and when it splutters add the black gram and cashew nuts. When it turns golden add green chillies and ginger. Sauté.
Add grated coconut, chopped coriander, the mashed kizhangu with salt and little water. Turn off the fire. Cool. Add lemon juice, mix well and serve.
