How to make ... Karunaikkizhangu masiyal

Source :Kamakshi Sundaram:The Hindu:Sep 29,2011
 Photo    :The Hindu

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.