Sirukizhangu also known as Koorkan kizhangu or Chinese potato, holds a special place in my heart as one of my favorite vegetables. It can be cooked in many ways. However, my absolute preference is cooking this potato with green gram dal – a recipe I'll be sharing soon. This recipe goes very well with rasam.
Sirukizhangu - 250gms
Big onion - 1
Coconut- 2 tblspn
Red chilli - 2
Cumin / jeerakam - 1/2 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Urad dhal - 1/2 tsp
Curry leaves - 1 sprig
Oil - 1 tblspn
Salt - to taste
Wash the sirukizhangu in excess water to remove it sands.
Pressure cook it for 4 whistles. Alternatively, you can peel its skin and cook.
Remove from flame and peel off the skin once cooled. Cut into thin slices. Chop onion.
Grind together coconut, cumin, red chilli coarsely and keep aside.
Heat oil in a pan, add mustard seeds. When it starts to crackle, add finely chopped onion and curry leaves.
When onion becomes translucent, add in sirukizhangu. Sauté for a minute.
Add in ground coconut, turmeric and salt. Mix well.
Sauté for 3 mins and remove from flame.
Serve hot with rice, rasam.
- You can peel off the skin before boiling but I feel boiling and peeling the skin is easy.
|Keep all your ingredients ready|
|Grind coconut, cumin and red chilli without adding water|
|Wash and cook the potato|
|Heat oil in a pan, add mustard seeds and urad dal|
|When mustard starts to splutter, add the sliced onion|
|When onion becomes soft, add the curry leaves|
|Meanwhile, peel the skin of the potato and chop into small pieces|
|Add the chopped potato|
|turmeric and salt|
|Now, add the coconut paste|
|Stir fry for 3 to 4 mins till the raw smell is gone|