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Monday, April 6, 2009

Siru Kilangu Poriyal/ Siru Kizhangu Poriyal

Siru Kizhangu is one of my favorite vegetable. It is a seasonal vegetable and you usually get this vegetable mostly in the month of Dec, Jan and Feb. During these three months I prepare this often. Cleaning the siru kizhangu is the big process of cooking siru kizhangu. It takes time.... I usually use a rough cloth to remove skin (rub it on the cloth to remove the skin) or you can also a knife to scrape off the skin and clean it again in the water and cut it into smaller pieces.

250g Siru kilangu/ Siru Kizhangu
1 onion, finely chopped
4 tsp grated coconut
¼ tsp Turmeric Powder
1 tsp Cumin Seed
4 Red Chilly
Few curry leaves
2 tsp oil

1. Remove the skin from siru kilangu and cut it into small pieces.
2. Wash them thoroughly with the water.
3. Cook siru kilangu along with little salt and turmeric powder.
4. Allow it to cool and drain the water.
5. Grind coconut, red chilly, cumin seed together to a coarse paste.
6. Add this to the cooked siru kilangu along with little salt and mix well.
7. Keep it aside for 15- 20 minutes.
8. Heat oil in a kadai, add mustard and urud dal.
9. Once the mustard starts to splutter add onion, curry leaves and saute till the onion becomes golden brown.
10. Add the marinated siru kilangu mixture and mix well.
11. Cover and cook it on low flame for 10 minutes.

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