Karunaikizhangu masiyal is a traditional side dish that adds flavour to a south Indian meal. I learnt this easy-to-make recipe from my grandmother.
Rajeswari Shankar is a homemaker with a passion for ethnic Indian cooking using traditional utensils.
What you need
Colocasia (Karunaikizhangu): 250 gm
Pigeon pea (Toor dal): 50-75 gm
Tamarind: 1 inch (squeeze the pulp after soaking)
Turmeric powder: 1 tsp
Salt: to taste
Utensil : a seasoned kal chatti
For seasoning
Oil: 1 tbsp
Mustard seeds: 1 tsp
Split black gram (urad dal): 1 tbsp
Asafoetida: 1/2 tsp
Green chillies (slit): 1-2
Ginger (grated): 1/2 inch
Coconut (grated): 2 tbsp
Curry leaves: a few
Lime: 1
Cooking instructions
Wash and cut the colocasia in big chunks and pressure cook with the toor dal but in separate containers.
Peel the skin.
In a slightly heavy bottom vessel, place the boiled colocasia, cooked toor dal, turmeric powder, tamarind pulp and salt.
Mash everything together and cook for five minutes.
Transfer to the serving bowl.
Heat the oil in a kadai. Add mustard seeds, split urad dhal and asafoetida. When it turns golden brown, add the green chillies, ginger, curry leaves and coconut.
Garnish with seasoning and add a dash of lime.
