Karunaikizhangu is a root vegetable and also a traditional vegetable. In month of December and January here in Tamilnadu the markets are flooded with varieties of root vegetables freshly available after harvesting. Its texture resembles senai kizhangu but a different taste. This Kuzhambu tastes very delicious and we all love to have this with hot rice and with idlis...
Ingredients for making Karunaikizhangu Kuzhambu:
Karunai Kizhangu 3 or 4
Tamarind juice from a lemon size tamarind 4 cups
Coriander seeds 6 tea spoons
Thur dal 3 tea spoons
Chana dal 3 tea spoons
Pepper corns 3 tea spoons
Red chillies 4 or 5
Cumin seeds 1/2 tea spoon
Hing 1/2 tea spoon
Gingelly oil 3 tb spoons
Curry leaves
Jagerry a small piece
Method for making Karunaikizhangu Kuzhambu:
The karunai kizhangu is good to cook once it becomes old. Keep it atleast for a week after getting from the market. Wash it well since it has soil and clay.
Pressure cook it to 5 whistles and allow it to cool. Peel off the skin and cut them in to pieces and keep aside.
Heat a pan with 2 tea spoons of oil and roast the coriander seed, chillies, pepper, cumin seed and dals to golden brown and finally fry some curry leaves also with them and grind to fine paste.
Heat the pan with 3 tb spoon of gingelly oil. Add mustard seeds, fenugreek and hing powder. Once they get splutter add the tamarind water with salt, turmeric powder and the boiled vegetable pieces. Let it to boil till the raw smell goes. Then add the ground paste and jagerry. It will be thickened in 5 to 10 minutes.
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