I am very happy to host this month SNC Challenge - 14 and exciting part is, 14th challenge coincidentally falls on this valentine month. So Feeling very special and I know most of you, would have expected something sweet recipe for valentine special but for a change, try our traditional tangy kuzhambu and enjoy our challenge.
By this time, you all must be familiar with the well known event “SNC Challenge” which happens every month. Very interesting and friendly food challenge between two teams (North and South ). Every first of the month, one member from south team, challenges the other team with their traditional recipes and likewise the north team does. The interesting part of this event is not only learning other regional cuisines but also gaining lovely n friendly relationship with the other bloggers. All credit goes to our Brain child of this event “Divya Pramil” from Youtoocancookindianfood.net.
Are you interested in joining our SNC Family?? Just click HERE!
And coming to this month challenge, this is our traditional recipe which we prepare for pongal /sankaranthi. Kondakadalai & Pidi karunai Kizhangu Kara kuzhambu is a tangy curry which is served with rice, stir fries (Poriyal ) and papads. The actual traditional pongal platter includes pal pongal, sarkarai pongal, Aviyal and kondakadalai & pidi karunai kara kuzhambu.
Pidi karunai Kizhangu is a kind of root vegetable / Yam family (Pidi means fistful and Kizhangu means root veggie) and since the root fits in to one' palm it is called Pidi Karunai Kizhangu in Tamil. I am not familiar with the English/Hindi name so Please don’t confuse with the elephant yam which is called karunai kizhangu in tamil and suran in hindi.
This is the image of pidi karunai and if this is not available, you can just omit and cook with dried chickpeas.
Are you ready for the challenge?? Here is the recipe….
- 1 & 1/2 Cups Chickpeas, dried
- 3 Pidi Karunai Kizhangu
- 1 Cup Onion, Finely chopped ( I have used small Onions )
- ½ Cup Tomato, Finely Chopped / Puree
- 1 Tbsp plus 1 Tsp Chilli powder
- 2 Tbsp Coriander powder
- 1 Tsp Turmeric Powder
- Salt to taste
- 1 Cup Tamarind Extract
- 1 Tbsp Oil
- 1 Tbsp Vadagam (Or)
- 1 Tsp Mustard seeds
- ½ Tsp Jeera
- ½ Tsp Methi or Fenugreek seeds
- Soak Dried chickpeas overnight and pressure cook it for 4 -5 whistles.
- Wash the pidi karunai and pressure cook it for 3-4 Whistles.
- Remove, peel the skin and chop each karunai into 5 pieces.
- Heat oil in a pan and add vadagam or given seasoning (mustard seed, methi seeds and Jeera).
- Once it starts spluttering add the chopped onions and sauté for couple of minutes.
- Add the chopped tomatoes / puree and sauté for 3-4 minutes or till the tomatoes turns mushy.
- Now add Turmeric powder, chilli powder, coriander powder and salt.
- Fry them for a minute and add the tamarind extract along with two cups of water.
- Boil it for 5 minutes and add the cooked chickpeas followed by chopped pidi karunai.
- Adjust salt and cook for another 10 minutes and switch off the flame.
- Serve with hot rice.
All the best my dear North Team Friends !
Waiting to see all your entries…… Hope you all enjoy our traditional kuzhambu :)