Yummy Koorthan Kizhangu Poriyal

Hi guys I would like to post a most loving dish of my husband family that is none other than Koorthan Kizhangu poriyal. I am not sure of the exact english name, this is a root vegetable which basically originated from Kerela, my mother-in-law learnt this recipe from her mother-in-law, right now we are in coimbatore and enjoying our daily food by preparing all our family recipes. In Chennai/US i never seen this veggie seems its available ony in kerela n Coimbatore, my mother-in-law will never forget to remain me to get this veggie whenever i go to the market, seems now a days veggies are coming from two places,one is from pallakad(kerela) and other is from somewhere around coimbatore..Both tastes good whereas the pallakad koorthan kizhangu is from the red soil(semman) and somewhat to be easily cleaned whereas the one from kovai is bit hard to clean and it is from brown clay soil(kaliman)...

More amazing thing about this veggie is its aroma, aroma of the root and the soil.. Since the cleaning time of the veggie is bit longer this would be the only sidedish for that day and if its koorthan kizhangu then mochai kootu or mocahi kulambu would be the right gravy for the rice...This veggie is a kind of seasonal one I think, during the winter season we used to find this along with the fresh Mochai.Cleaning process would take a while, but the cooking is easier. Soon will post the images of the recipe

Ingredients
Koorthan Kizhangu - 1/2 kg
Garlic - 15 pods medium size
Cumin/Jeera Powder - 1/4 ts
Crushed Red Chilli powder - 1 ts
Cilantro/Coriander leaves - 2 strands
Salt for taste
Butter/Oil - 1 ts

Tempering
Mustard - 1/4 ts
Urad Dhal - 1/2 ts
Asfoetida/Hing - 2 pinch
Curry Leaves - 2 twig


Cleaning Process
1. Since the kizhangu/veggie is covered with lot of soil we need to put the veggie in a cloth bag (we used the yellow bag)and with a low pressure just hit them on the floor so that soil will be loosened and the outer skin will peel off. Discard the soil and separate the veggie repeat the procedure again atleast for 3 to 4 times...

2. If you still find the skin on the veggie then soak the veggie in the water for 10 to 15 mins and peel the excess skin using a peeler or a knife..

3. Wash the kizhangu and cut them length wise and put in the water, since it turns into black color we got to put them in water...

Method
1. Chop the Garlic length wise, in a pressure cooker add the chopped kizhangu,garlic, Crushed Red chilli powder,Cumin powder and a drop of oil mix it nicely and add 2 cups of water to cook, close the lid and pressure cook it for 6 to 7 whistle in a medium flame, once the pressure is released then keep it aside.

2. Place a wok, add a ts of butter/oil once heated add the tempering items given in the list once the mustard splutters, add the cooked koorthan kizhangu and adjust the seasoning and saute it nicely for 5 mins and switch off the flame.

3. Garnish with some cilantro leaves..

This Koorthan Kizhangu goes very well with Rice and Mochai Kootu or with Rice and coconut chutney.

Lotus Root Poriyal/Lotus Root Saute

Ingredients

Store Bought Frozen Lotus Root - 2 cup nos
Onion - 1 no Medium size
Ginger Garlic paste - 1/2 ts
Turmeric pwd - 2 pinch
Cilantro/Coriander leaves - 2 strands
Salt for taste
Turmeric pwd a pinch Grated Coconut - 1ts (optional) Butter/Oil - 1 ts

Tempering

Mustard - 1/4 ts
Urad Dhal - 1/2 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Curry Leaves - 2 twig
Red Chilli - 2 no


Method

1. Finely chop the onion,curry leaves and coriander leaves. Wash the Lotus root and drain it.

2. In a thick bottomed sauce pan add 2 cups of water once it is hot add the lotus root along with it add a pinch of turmeric pwd and cover the sauce pan, let it cook for 10 mins then drain the water and keep the lotus root aside.

3. Meanwhile place a wok, add a ts of butter/oil once heated add the tempering items given in the list then add the ginger-garlic paste,onion,some coriander leaves and saute it for 2 to 3 min. Then add the boiled lotus root and adjust the seasoning. Cover the lid and cook for 2 mins then switch off the flame.

4. Garnish with some cilantro leaves and grated coconut


Lotus Root goes well with rice.Its so crunchy and it has essential vitamins and minerals.