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Siru Kizhangu is one of my favourite vegetable. We love the flavour and aroma of this root tuber. Siru kizhangu is a seasonal root which you will get only in the month of December and January. Cleaning the siru kizhangu is the most painful part of cooking siru kizhangu. I usally soak this in the water for some time (15-30 mins) and rub it on the hard surface to clean it . Then I would remove the skin, clean it again in the water and cut it into smaller pieces. Too much for this tuber.. :-). But, as this vegetable is seasonal and I cook this very occassionaly, i really dont mind the labours process. In malayalam this vegetable is called Koorkai and keralites used to make different recipes out of this vegetable. But, i used to cook Siru kizhangu fry only and the recipe is given below.

Bhindi(Lady'sFinger) Masala gravy is one of the famous side dish for Chappati/Roti. It is very delicious and easy to make. When you get the tender okra/landy's finger, then slit it into three or four lengthwise and then chop them into 1 inch long. You can also cut them into think discs. Okra should be completely cleaned well before chopping and dried completely with a cloth.

SaltTo Taste
Coriander Powder1 Teaspoon
Cumin/Jeeragam Powder1/2 Teaspoon
Rice Flour2 Teaspoon
Red chilli Powder3/4 Teaspoon
Turmeric PowderA Pinch

For Seasoning:
Oil1 tablespoon
Cumin Seeds1 teaspoon


  • Finely chop the Okra/ Bhindi(Lady'sFinger) and keep it aside.Okra should be completely cleaned well before chopping and dried completely with a cloth. If possible, do this 3-4 hours before we start cooking to allow the okra to dry.
  • Finely chop the onion and keep it aside
  • Finely chop the tomatoes and keep it aside
  • In a pan, add oil and add when the oil is hot add cumin seeds. When the cumin seeds starts to sputter add the chopped onions
  • Fry the onions till it turns transparent
  • Now add the Bhindi(Lady'sFinger) along with turmeric powder and fry it till it is cooked completely
  • When the Bhindi(Lady'sFinger) is cooked add cumin powder,red chilli powder, coriander powder and mix it well
  • Allow the masalas to fry for sometime and then add chopped tomatoes
  • When the tomatoes are cooked, add some salt and mix it thoroughly
  • In a bowl add little water to the rice flour and dissolve it well
  • Add this to the cooked masala gravy and add 1 cup of water to make it to gravy consistency
  • The delicious Bhindi(Lady'sFinger) Masala gravy is ready to serve with hot chapati/Rotis

Karunai KizhanguKarunai kizhangu is a type of Yam. There are two types of Yam available in the market. Elephant Yam is nothing but the Senai Kizhangu and the ordinary yam is nothing but the karunai kizangu. Some people call this vice versa . Any how you can see the karunai kizhangu in the picture and you can understand what i am referring to. I make Karunai kizhangu masiyal quite often and also make karunai kizhangu puliyitta poricha kuzhambu which is given below. Try this and let me know.

Thurdal3/4 Cup
KarunaiKizhangu 1/2 Kg
Tamarind1 Small Lemon Size
SaltTo Taste
TurmericA Pinch

For Grinding:
Oil2 Teaspoon
Red chilli7
Pepper1 Teaspoon
Urdhal3 Teaspoon

For Seasoning:
Oil1 Teaspoon
Mustard Seeds1 Teaspoon
Channadal1 Teaspoon
Grated Coconut2 Teaspoon
HingA Pinch
Curry LeavesFew

Karunai Kizhangu kuzhambu

  • Cook the dhal, KarunaiKizhangu in pressure cooker till soft and smash it nicely and keep it aside
  • Soak the tamarind in the water and extract the juice.
  • Pour the oil in the pan and fry the red chillies, urdhal and pepper and grind it to a paste.
  • Add the tamarind extract in a heavy bottomed pan and the ground paste along with salt. Let the mixture boils for sometime
  • Then add the smashed dhal and KarunaiKizhangu.
  • In a separate pan pour the oil and once the oil is heat add the mustard seeds and when the mustard seeds start to sputter add the channa dhal and fry till it becomes golden color and then add hing and curry leaves and grated cocunut and fry it till the cocunut becomes red color.
  • Add these seasoned ingredients to the KarunaiKizhangu Puliyita Poricha Kuzhambu
  • KarunaiKizhangu Puliyita Poricha Kuzhambu is ready to serve with plain rice.

Servings : 5 persons

If you like Karunai Kizhangu, then you can also try karunai kizhangu masiyal.

Sakkaravalli kizangu is one of the root vegetable which is sweet in taste and often associated with winter season (markazhi masam in tamil nadu). There are many uses and variations of recipes of sweet potato (sakkaravalli kizangu). One such recipe i used to make occassionaly is given below, which can be used as an evening snacks.

Sakkaravalli Kizhangu1/2 Kg
Grated Jaggery1/2 Cup
Turmeric PowderA Pinch


  • Peel the skin of Sakkaravalli Kizhangu and finely chop it into pieces
  • Cook it in a heavy bottomed pan by adding some water and turmeric powder
  • When the Sakkaravalli Kizhangu are fully cooked, add grated jaggery and mix it well and switch off the flame
  • The delicious Sakkaravalli Kizhangu sweet is ready to serve.

This is a very healthy evening snacks for the children

Servings: 4 persons

Sakkaravalli Kizhangu is one of the famous root vegetable which is sweet in taste and often associated with winter season (Margazhi masam in tamil nadu). There are are many uses and variations of recipes of sweet potato (sakkaravalli kizhangu). One such recipe which i used to make occassionaly is Sweet potato curry.

Sakkaravalli Kizhangu1/2 Kg
SaltTo Taste
Red Chilli1 or 2
Turmeric PowderA Pinch

For Seasoning:

Red chilli1
Mustard seeds1 Teaspoon
Oil1 Teaspoon
Urdhal1 Teaspoon


  • Peel the skin of Sakkaravalli Kizhangu and finely chop it into pieces
  • Cook it in a heavy bottomed pan by adding some water, salt and turmeric powder
  • In a separate pan pour the oil and add mustard seeds and when the mustard seeds begins to sputter add the urdhal and fry until it changes its color to red and then add broken red chilli and fry for a second and remove from flame.
  • When the Sakkaravalli Kizhangu are fully cooked, add these cooked Sakkaravalli Kizhangu to the seasoned ingredients in the pan and fry it for sometime and switch off the flame
  • The delicious Sakkaravalli Kizhangu curry is ready to serve.

Servings: 4 persons

Chakka pradhaman are usually made in my house during Vishu (Tamil New years day) for Neyvedhyam. It is a common kerala brahmin recipe. The main ingredients for chakka pradhaman are chakka varatti and jaggery. We usually make chakka varatti one or two days before vishu and use this chakka varatti for making chakka pradhaman during vishu. Making chakka varatti is not an easy job. It requires a lot of time and patience. The chakka varatti is made by cooking the finely chopped chula(the edible part of the jack fruit) with jaggery and ghee at a very high temperature in the uruli (bronze vessel) till it becomes paste (like halwa). You can also called chakka varatti as jackfruit halwa. The chakka varatti is very tasty sweet.

Chakka pradhaman is traditionally made using chakka varatti, jaggery and coconut milk. As making chakka varatti itself is very tiresome job many people drop the idea of making chakkai pradhaman. The recipe which is given below is made chakka pradhaman without the chakka varatti. I will give the recipe for making chakka pradhaman with chakka varatti some other time.


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