Diary Recipes

This is a gravy item very famous in Chettinad. This will somewhat taste like karakuzhambu or pulikuzhambu.Unlike karakuzhambu, this gravy will be mild for the stomach since this kizhangu is very good for stomach and is used in the treatment of piles. Those who don’t find time to cook a gravy and a side dish can go for this as the kizhangu in the gravy will be very tasty and will go very well with curd rice. Some papad or vathal items or chips will be excellent with the rice mixed with this gravy. I hope that the people in US will get this kizhangu there. For clearing the confusion about the shape and size of this kizhangu, I will soon post the snap of the uncooked kizhangu. For those who love the taste of poondu vengaya kizhangu, this gravy for sure will be a real treat.
Ingredients
Karunai kizhangu-5 to 6 (pressure cook for 6 minutes)
Small onion-20
Garlic-20
Tomato-1
Sambar powder-2 teaspoon
Coriander powder-2 teaspoon
Tamarind-little more than you use for sambar (a small gooseberry size)
For seasoning
Mustard seed-1 teaspoon
Fennel seeds-1 teaspoon
Curry leaf-little
Oil-2 table spoon
Fenugreek seed-1/2 teaspoon
Procedure
Peel off the skin of the cooked kizhangu. Cut into small round pieces. If your kizhangu is over cooked or undercooked adjust the cooking time next time. This time if it is over cooked add the kizhangu to the gravy by the end. Cut the onion, garlic and the tomatoes too.Keep the kadai in the stove. Season the gravy with the items given in ‘for seasoning’. Add the onion, garlic and tomato pieces one by one after sauting each for some time. Soak the tamarind and the salt needed in 3 cups of water. Squeeze out the tamarind pieces and add the sambar powder, turmeric powder and coriander powder to this water. Add this water to the kadai and cook in high flame for 5 minutes. Add the kizhangu now. Reduce the flame and in slow medium fire cook for another 10 minutes. When the gravy is almost half or little less than half in quantity, switch off the stove. I usually wait for the oil to separate but for those who are new to cooking this method wont work