Karunai Kizhangu Varuval


1/2 kg Karna Kizhangu /Pidi Karanai 
1 1/2 tsp Red chilli powder 
1/8 tsp Turmeric powder 1/2 tsp Fennel seed powder
2 - 3 tsp Thick tamarind pulp , add acc to taste Salt to taste
Curry leaves  Oil to shallow fry

Optional ingredient:
3/4 tsp Coriander powder
a pinch of Garam masala powder

  • Clean the Pidi Karanai and pressure cook for 1 whistle. Once the pressure is released, open the cooker, drain the water and cool the Kizhangu for 10 minutes.
  • In the mean time, prepare the masala paste by adding red chilli powder , turmeric powder, salt, fennel seed powder ,(coriander and garam masala powder, if using) to the tamarind pulp and make a thick paste.
  • Peel the skin off from the Kizhangu and cut into inch sized bites. Now apply the masala paste, curry leaves  to the kizhangu, use the fingers to coat the masala evenly on the Kizhangu. 
  • Marinate the prepared Kizhangu in the fridge for 10 minutes to half an hour. Heat  a pan with a tbsp of oil, place the slices one by one on the hot pan leaving enough space in between them and fry until it is fried and turns golden in colour. Flip to the other side and cook thoroughly.
  • Serve hot with rice, Sambar. Goes good with almost all the dishes.

Taken from: http://www.kitchensecretsandsnippets.com/2013/08/karunai-kizhangu-puli-varuval-pidi.html