Sirukizhangu is called as Koorkai/Chinese Potatoand the
market is flooded with root vegetables in winter season.Root Vegetables are
more nutritional.Sirukizhangu is called Koorkai in Malayalam.Because of the time consuming
part of skin peeling,some people avoid to buy.Here i post some easy methods of peeling.
Sirukizhangu is My Man’s
favourite potato and he used to appear first in this section.My Little Prince call this dish as a ‘kizhangu
snacks’ and he din’t eat with food but for a evening snacks.
And personally this is
my favourite dish too which make My Man’s presence in the kitchen to help peeling.
Sirukizhangu Poriyal Recipe :
Thats it : Peel Off - Cook - Seeding
Cooking Time:45 mins Serves : 2Persons
Ingredients:
Sirukizhangu
|
300gms
|
Turmeric powder
|
a pinch
|
Salt
|
to taste
|
Coconut Grated
|
3 Tbsp.
|
Green Chilli
|
2
|
Cumin Seed/Jeeragam
|
1 tsp
|
oil
|
1 Tbsp.
|
Mustard
|
1 tsp
|
Urad dhal
|
1/2 tsp
|
Curry Leaves
|
1 Sprig
|
Peeling
Methods
(Grandma’s Method)
i)Gather all the
Sirukizhangu pieces in the centre of any rough cloth(or rice chakku).just
tie the cloth and gently beat it on th floor or wall for 10 mins.Now it
automatically peeled then wash and drain.
(Mom’s Method)
ii)Soak the
kizhangu in water for 15mins then wash thoroughly till the sand removes after
that peel with peeler or knife.
(MIL’s Method)
iii)Wash the
kizhangu pieces thoroughly till the sand removes completely.Cut it by 2 then pressure cook
with water ,salt, turmeric powder for 1 whistle with high flame.After it
cools,remove the skin.
I prefer III
method ,which is very easy to cook
|
Procedure: II method
1.Soak the Sirukizhangu in water for about 15mins
then wash thoroughly till the sand removes completely.Now peel with peeler or knife.
2.After peeling, cut into small pieces then boil it with turmeric
powder,salt ,water for 10mins or pressure cook for one whistle with high flame.Drain
the water.
3.Meanwhile take
coconut,green chillies,cumin seed in mixie and grind coarsely without
adding water.
4.Take a fry pan, add oil ,mustard after it
splutters , add urad dhal curry leaves,boiled kizhangu pieces,then add ground mix.Give a stir and switch off the flame and close with a lid.
Serve With Sambar,Pappad.
Notes:
1.The Secret ot this kootu is its crunchiness.If
u want to pressure cook, make the flame high and wait for one whistle,switch
off otherwise it will be mashed.
2.U can add red chillies while seasoning then
add sirukizhangu pcs and sprinkle with grated coconut.
3.I personally prefer iii Method which is easy
and time saving.
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