Ingredients:

• 8-10 – pidi karunai kizhangu
• 1.5 tsp – Lemon or Lime juice
• 1 – Onion
• 4 to 5 – Green chillies
• 3 tbsp – grated Coconut
• 2 tsp – oil
• Salt as needed
• 3/4 tsp – mustard
• 1 tsp – Urad Dal
• 1 sprig – Curry leaves
• 1/2 tsp – Coconut oil (optional)

Method:

1. Pressure cook the kizhangu up to 3 whistles.
2. Let it cool down and peel off the skin. Mash it with your hands.
3. Add salt and lime juice. Mix well. Check for salt and keep aside.
4. Chop the green chillies and onion.
5. Heat a kadai and add oil. When hot add mustard. When it splutters add urad dal followed by curry leaves, green chillies and onion.
6. Fry till onion turns transparent and light pink.
7. Add the mashed kizhangu and keep aside.
8. Fry till moisture evaporates.
9. Lastly, add coconut oil and grated coconut. Mix well.
10. Serve with rice.
11. Recipe courtesy: Rak’s Kitchen