Siru Kizhangu is a root vegetable. This vegetable is known as Country Potato in Africa and Chinese Potato in India. It is available in plenty in the southern part of India.
This vegetable is an apt one for making Poriyal (sautéed vegetable dish). This Poriyal goes very well with Pineapple Rasam and steamed Rice. Try it and I am sure you will love it as well!
Ingredients to grind:
Grated Coconut – 1/3 cup
Cumin Seed – ½ tsp
Green Chillies- 2
Siru Kizhangu (Chinese Potatoes) – 400 Gms
Oil – 1 tbsp
Mustard Seeds – ½ tsp
Black Gram – ½ tsp
Red Chilli – 1 (broken)
Curry Leaves – from 1 twig
Onion – 1 (finely chopped)
Garlic – 4 pods (crushed)
Salt to taste
Soak the Chinese Potatoes in water for 15 to 20 minutes. This root vegetable comes with lot of mud generally and so, it requires time to soak them and clean the mud from them. Rinse them after soaking as many times as required to clean it thoroughly.
Take the cleaned Chinese Potatoes in a vessel. Add water to immerse them.
Cook (simmer) for 10 to 12 minutes till the Chinese Potatoes become tender. (Insert a fork into the Chinese Potato and it should enter easily.)
Allow it to cool. Take out the Chinese Potatoes. Peel them and cut them into small cubes. Keep aside.
Crush the Green Chillies and the Cumin Seeds for about 30 seconds. Add the grated Coconut. Crush them coarsely.
Add this to the Chinese Potato Cubes. Add Turmeric Powder and Salt. Mix them well. Keep aside.
Heat the Oil in a pan. Add Mustard and Cumin Seeds. Allow them to crackle. Add Red Chilli and the Curry Leaves. Stir them. Add the finely chopped Onion and the crushed Garlic. Stir fry them for a minute or two.
Add the Masala mixed Chinese Potato Cubes.
Stir cook for 4 to 5 minutes.
Transfer to a serving bowl.
You can also cook the Chinese Potatoes in a pressure cooker for a whistle and then simmer for 5 minutes. Allow it to cool and then peel them and use as above.