Saturday 25 January 2020

Siru Kizhangu Varuval/Siru Kizhangu Fry/Chinese Potato Fry/Koorka Fry

Siru Kizhangu Fry is a simple yet delectable poriyal which no one should miss. In Malayalam this root vegetable is called as Koorka, Siru Kizhangu in Tamil, Sambrali in Kannada and Chinese Potato in English. Siru Kizhangu is a seasonal root vegetable abundantly available during the months of December and January. They are irregularly shaped small balls with earthy flavour. Washing, cleaning and peeling the siru kizhangu might seem like a tedious process, but it is definitely worth the time spent. I just use the simple and quick method of cooking the siru kizhangu in pressure cooker and then peeling the skin, which is really an easy way to finish the job quickly. Do try out this delectable and super tempting Siru Kizhangu Fry and post your comments here. Meanwhile do check out other interesting and healthy Vegetarian Poriyal Varieties here.

Here’s how to make Siru Kizhangu Fry with step by step photos…

Siru Kizhnagu/Chinese Potato Fry
½ kg
Red Chilli Powder
1 tbsp
Turmeric Powder
½ tsp
¼ tsp
As needed

For Tempering
Oil/Groundnut oil
2 tbsp
Mustard Seeds/Kadugu
½ tsp
Cumin Seeds/Jeeragam
½ tsp
Urad Dal/Ullutham Paruppu
1 tsp
Curry Leaves/Karuvepilai
Preparation Time: 10 minutes                     Recipe Category: Side dish
Cooking Time: 20-25 minutes                      Recipe Cuisine: South Indian, TamilNadu
Serves: 5-6
Author: Priya Anandakumar


Siru Kizhangu/Chinese Potato/Koorka

Soak the sirukizhangu in a deep bowl for about 15-20 minutes.

Wash it thoroughly with water 3-4 times and get rid of all the mud and dirt.

Add the washed sirukizhangu to the pressure cooker, add enough water, salt and cook for one whistle and switch off the stove.

Wait for the steam to release completely, open the lid, drain the hot water and add cold water.

Now peel the skin of the siru kizhangu, since its cooked, it is very easy to peel.

Cut the cooked siru kizhangu to small pieces and keep it aside.

Heat about 2 tbsp of oil, splutter mustard seeds, then add cumin seeds, urad dal and fry until the urad dal turns to light golden brown color.

Add the curry leaves and fry until they turn crispy.

Now add the cooked siru kizhangu and give a good stir.

Add the red chilli powder, turmeric powder, asafoetida and salt.

Mix everything really well and cook for about 5 minutes on low flame or until they turn crispy. Make sure you stir now and then to avoid the siru kizhangu getting burnt.

Yummu, delicious , spicy and tasty Siru Kizhangu Fry is ready to be enjoyed. Serve it hot with any vegetarian lunch menu or with sambar or rasam or even curd rice.

Thank you all for visiting my space, please come back again for more simple and delectable Vegetarian Poriyal Varieties from my kitchen.

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Have a great day and enjoy.
Until then I am signing off…

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Hello everybody,
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Priya Anandakumar