Pidikarnai Masaiyal

Recipe marathon2# 17th day

This is a kind of root (kizhangu) like yam type and it is very good for intestine it doesn’t have gas like other roots...This dish will be taste will yummy.....I got this Kizhangu from india.

Pidikarnai - 2 nos

R.chilly – 1 no

G.chilly ( finely chopped) – or 1 tbs

Ginger (chopped) -1 tsp

Lemon – 2 no

Curry leaves -5 counts

Turmeric powder -1 tsp

For tempering

Oil – 2 tsp

Mustard -1 tsp

Bengal gram -1/2 tsp

Urad dal -1/2 tsp

Asafoedita -2-3 pinch

Salt as per taste

Peel pidikaranai & cook it in cooker for 3 whistles. After it gets cool smash the pidikarnai by laddle & add turmeric powder. Now add oil to kadai put mustard, let it spluts; add Bengal gram, urad dal, asafoedita, red chilly, g.chilly, and ginger. Add this tempered mixture into smashed kizhangu; mix it well, finally add lemon juice and salt.

Note: when it is new Kizhangu, it gives itching in tongue. Soak it in rice water(kazhuneer)

My co- runners are

1) DK
2)Srivalli
3)Ranji
45)PJ
6)Curry
7)Medha
8)Priya
9)Bhawna
10)Raaji
11)Ruchii
12)Anu
13)Kamala
14)Roopa
15)Divya Kudua
16)Rekha
17)Divya M
18)Lakshmi
19)Raaga
20)Lakshmi Venkatesh
21)Sripriya
22)Viji
23)Kamalika
24)Pavani
25)roochi