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.

Quick n Easy Potato Fry/ Urulai kizhangu vathakal/Poriyal

Ingredients

Potato - 3 nos Medium size
Onion - 1/4 or Shallot - 2 nos or Pearl onion - 3 nos
Garlic - 2 pods
Cilantro/Coriander leaves - 2 strands
Salt for taste
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 - 1 no


Method

1. Finely chop the onion,curry leaves,Garlic and coriander leaves. Wash the Potato and peel the skin,chop them into small square pieces more like a dice size, either you can pressure cook the potato for a whistle and keep it aside or you can even cook the potato in the pan directly.
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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 garlic fry it for 5 sec then add the onion,some coriander leaves and fry for a min, if you haven't pressure cooked the potato you can add the raw ones now and add little water to cook.

3. Close the pan with a lid once the potatoes are cooked, adjust the seasoning and saute it nicely for 1 to 2 min till the potato gets slightly crispy and switch off the flame.

4. Garnish with some cilantro leaves and grated coconut, coconut is to enhance the flavor and a very little amount of coconut in our diet is good for our skin..

This potato fry goes well with any spicy rice varieties. Kids love this simple potato dish with curd or Rasam rice.

Shrimp Masala/Eral Thokku/Spicy Prawn Fry

Ingredients

Small Shrimp/Eral/Small Prawn - 1.5 Pound or 750 gms
Cardamon - 2 nos
Cumin seeds/Jeera - 1/2 ts
Cloves - 2 nos
Cinnamon Stick - 1/4 inch piece
Saunf/Fennel Seeds - 1 ts
Peeled Pearl Onion/Shallots - 20 to 30 nos or chopped Big onion - 1 no
Tomato - 2 nos
Ginger Garlic Paste - 2 ts
Green Chilli - 1 no
Curry Leaves - 1 twig
Chopped Coriander leaves - 2 ts
Turmeric Pwd - 1/4 ts
Red Chilli Pwd - 1 ts
Coriander Powder - 2 ts
Cumin Powder - 1/4 ts
Oil - 2 ts
Coriander Leaves for garnish
Salt for taste
Black Pepper Powder - 1 ts
Lemon Juice - 1 ts (optional)


Method

1. First clean the shrimp by taking off the head and tail (if you like the head u can cook them too, they are really good in taste and crunchy. Ensure that you take off the sting from the head before you cook) then discard the black vein by silting the shrimp with a knife, finally wash them with cold water by adding some turmeric powder and salt. Drain the water and keep the cleaned shrimp aside.

2. Finely chop the pearl onion & Tomatoes. In a medium heat place a pan add 2 ts of oil, once it is hot add the cardamon,cloves,cinnamon,Fennel seeds,Jeera and curry leaves, saute for 10 sec then add the chopped coriander leaves and Ginger Garlic paste saute for another 10 secs now add the Green chilli and chopped onions, saute till the onions are translucent it takes like 6 to 8 mins.

3. Now add the turmeric powder and chopped tomatoes saute it for 10 sec then add the chilli powder,coriander powder,cumin powder and a ts of salt and saute it nicely till the tomatoes are softened and wait till the raw smell goes off once you think the seasoning is correct then add the cleaned shrimp and saute for about 5 to 10 mins or till the shrimp is cooked then add the black pepper powder and lemon juice, mix it nicely and turn off the stove..

4.Garnish with more coriander leaves.

Enjoy with white rice or chapati

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.

Zucchini Kootu/ Zucchini Indian Style/Zucchini Gravy

Ingredients

Zucchini - 2 nos
Green Gram/Green Dhal - 8 ts
Pearl Onion - 12 nos or 1 small onion
Tomato - 1 small size
Garlic pod - 3 nos
Ginger - a pea size
Green Chili - 1 no
Turmeric Pwd - 1/4 ts
Salt for taste
Oil - 1ts
Butter - 1 ts (Optional)
Shredded Coconut - 1 ts (Optional)
Milk - 2 ts (Optional )
Coriander leaves/Cilantro - 3 strands


Tempering

Mustard - 1/4 ts
Urad Dhal - 1/2 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Curry Leaves - 2 strands


Method

1. Wash the Zucchini and finely chop it, also wash the Dhal and drain nicely. Finely chop the onion,garlic,Ginger, tomato and green chili.

2. In a pan add a bit of butter and cook the dhal with a cup of water and a pinch of turmeric and Asfoetida pwd. Once the Dhal is cooked keep it aside.

3. In a thick bottomed pan add the butter/Oil and when it is hot add the tempering items given in the list and when the mustard splutters add the chopped onion,garlic,ginger,green chili and fry it for 2mins.

4. Add the Zucchini and turmeric pwd and saute it for 5 to 6 mins in a medium heat, then add the cooked Dhal to it and mix it nicely.

5. Add the milk and adjust the seasoning.

6. Let it cook for 2mins then add the grated coconut and stir it.

7. Switch off the gas, garnish with Coriander leaves/Cilantro.

This kootu goes well with rice and chapati.