Jun 4, 2014

Sirukizhangu Poriyal l Koorkai fry l Kerala Koorkai

          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


Turmeric powder
a pinch
to taste
Coconut Grated
3 Tbsp.
Green Chilli
Cumin Seed/Jeeragam
1 tsp
1 Tbsp.
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.
(MILs 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.

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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