Cheru Kizhangu(siru kizhangu) or chinese potato are abundantly available during Pongal season that is January season and Mom definitely used to make this recipe whenever dad purchased this potatoes.It tastes great with all versions of Puli kuzhambu/Vathal Kuzhambu.Here is the recipe for it.Try it and enjoy it.
Preparation Time: 15 mins
Cooking Time : 20 mins
Serves: 2 persons
INGREDIENTS REQUIRED
Chinese Potato/Siru Kizhangu – 400 g
Salt to taste
Turmeric paste – 1/4 tsp
For grinding
Cumin seeds – 1 tsp
Garlic – 2
Small Onion – 2
Dried Red chilli – 2
Green chilli – 1
Grated coconut – 1/4 cup
For Seasoning
Coconut Oil – 2 tsp
Mustard seeds – 1/4 tsp
Urad dal – 1 tsp
Onion – 1/2( chopped)
Asafoetida – 1/8 tsp
METHOD
1.Peel the skin of Chinese potato and chop them into small cubes.
2.Wash them and take them in a vessel.Add sufficient amount of water,turmeric powder and little salt.Put the vessel in flame and cook till the chinese potatoes become soft but not mushy.Drain if there is excess water and keep it aside.
3.Grind cumin seeds ,garlic,small onion,dried red chilli,green chilli,grated coconut into a coarse paste without adding water.
4.To a pan add oil.Temper it with mustard seeds,urad dal.Add chopped onions.
5.Add curry leaves and saute till the onion turns golden.Add salt .We have already added salt and boiled potatoes so add salt accordingly.Add asafoetida.
6.Add cooked chinese potatoes and saute it well in oil.When it is sauteed well add grinded coconut paste and stir it for few more minutes.
Serve it with Rice and Puli Kuzhambu/Vathal Kuzhambu.
Click here for more Poriyal/Stir fry.
Also check my Kuzhambu Recipes.
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