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Monday, October 30, 2017

Kizhangu(Cheru Kizhangu ) Puzhukku | Nana Kizhangu(Lesser Yam) Puzhukku

Lesser Yam is called kizhangu/ cheru kizhangu or nana kizhangu. Kizhangu is the commonly known name in our place. It closely resembles poatoes or sweet potatoes but have hairs all around unlike potatoes. The botanical name of the plant is dioscorea esculenta, you may read more in wiki. They taste similar to any puzhukku and have a mild sweet flavor. We had this at home and kids love it a lot. A spicy dip to go along with puzhukku and a cup of black tea or coffee serves so satisfying and comfort. This method of boiling the tubers in water and salt is called puzhukku. Generally all tubers like kappa(tapioca), chena(yam), kachil(purple yam), chembu(taro root) are mixed up and boiled over to make a filling breakfast in old times in Kerala. The word "puzhukku" refers to boiled and many places like Thrissur 'puzhukku' is used for mashed tubers like kappa vevichathu is called kappa puzhukku. Anyways this is how it is known as in our place. If you get hold of any other tubers can try this !!



Preparation time~ 10 minutes
Cooking time ~ 15-20 minutes
Serves ~2-3
Ingredients
kizhangu (cheru kizhangu or lesser yam) 10 medium sized
water to boil
salt to taste


Method

  • Scrape the skin of the taro root, the skin removes easily. Add it to a bowl of water as it tends to get browned faster. If big and required,cut in two halves. Don't cut too small or else the smaller pieces gets cooked faster  and mashes.
  • Drain the water and rinse two three times till water is clear. Heat the pan or cooker with enough water and transfer to the pan. Boil it over 20 minutes till its cooked through. In the last 5 minutes,add enough salt like 2tsp or so in water so that the kizhangu soaks up water.

  • Drain the water completely after the kizhangu is cooked well. Serve warm with spicy chilly dip.
NOTES
* Don't add salt before hand else the kizhangu hardens and doesn't cook properly.
* Once the skin is scraped it is slippery to touch and so be careful if you are planning to cut in halves, the kizhangu may slip from hands.




You may also be interested in -
* Kappa Puzhukku
* Kappa Vevichathu
* Spicy Chilly Dip
* Spicy Fish Curry
* Mulakku Chammanthi(Red Chillies Chutney)


5 comments:

Beulah - FullScoops said... Best Blogger Tips

That is a simple recipe but really tastes great!

Rafeeda AR said... Best Blogger Tips

Never seen this... thank you for sharing the picture of it so that when I look for it... I like that you bring back some forgotten and unknown to today's generation food, so that we hunt for it sometimes to feel nostalgic...

Ruxana Gafoor said... Best Blogger Tips

Good one!

Treat and Trick said... Best Blogger Tips

Simple and so tasty..

Vidya Chandrahas said... Best Blogger Tips

We call it Kon in konkani language. Boiled kon is usually served with coconut milk, jaggery and cardamom powder mixture called ross.