Last year I found this tuber in the vegetable shop and made yummy tikkis. A reader had asked for more recipes with this tuber. I couldn't find this tuber after last spring. This season, I bought them and made gravy and curry too. It was liked by everyone and here is the first recipe which I made this season. I will soon post a few more recipes with this tuber.
Mustard - 1/4 tsp
|Vethala Valli Kizhangu
|Peeled and Chopped
Heat a pan, add the oil and do the seasoning. Add the vethala valli kizhangu, 1/2 tsp salt, turmeric powder, and 1/2 cup water. Mash the tuber a little, so that it is not completely mushy, but with some chunks. Simmer for 5 min.
Add the cooked toor dhal, mix thoroughly, and continue simmering. If the mixture is too thick add 1/4 cup water. Adjust the salt, if needed.
Add the coconut, simmer for 2 minutes and switch of the flame.
Add the lemon juice and mix thoroughly. Garnish with cilantro. This goes great with either plain rice, dhal rice, or chapati.
It is easier to pressure cook and then peel the tuber.