Cheppankizhangu Masiyal
Cheppankizhangu is a sticky root vegetable but has a wonderful taste when made into a masiyal side dish. It pairs well with both rice and roti, making it the perfect side.
Servings: 6
Ingredients
- 10 cheppankizhangu pieces
- 1 cup onion (chopped)
- 1 cup tomato (chopped)
- 4 green chilies (split in half)
- 15 curry leaves
- 1 lemon sized ball tamarind (soaked in ½ cup water)
- ¼ tsp turmeric powder
- ½ tsp red chili powder (adjust to taste)
- 2½ cups water (to cook cheppankizhangu)
- ½ cup water (adjust consistency if needed)
- 5 tbsp oil
- 1 tsp mustard seeds
- ½ tsp urad dhal
Instructions
- Wash cheppankizhangu and add to a pressure cooker.
- Add water and cook for 1 whistle. Set aside to let the pressure release naturally.
- When the pressure releases naturally, open the pressure cooker and strain the water. Make sure the cheppankizhangu is soft.
- Peel the skin of the cheppankizhangu and mash with a masher. Set aside once done.
- Add oil to a pan. Once hot, add mustard seeds and urad dhal to the pan.
- Once the mustard seeds start to crackle, add onions and green chilies.
- When the raw smell of the onion fades, add curry leaves and turmeric powder. Mix well.
- Next, add chopped tomatoes. Cook until the tomatoes become soft.
- Now, add the mashed cheppankizhangu and combine well.
- Add the tamarind extract, chili powder, and salt. Mix well and cover with a lid. Cook for 5 minutes on medium flame.
- Open the lid and mix well. Cook for 5 more minutes. Mix frequently and cook until the mixture doesn't stick to the spoon anymore.
- Serve hot with roti and rice.