January 24, 2012

Senai kizhangu(Edo) puttu

Whenever I buy this vegetable, I do the usual fry where we have to pressure cook them and simply shallow fry with salt and chilli powder. I got this recipe from my cousin sister. Wen she told abt this, I was very reluctant to do this, as this vegetable tends to be very mushy and sticky after cooked. I didn't know how it will come out. But this time I just wanted to give it a try. It turned out very well and taste is very unique.


Senai kizhangu - 3-4 nos

Onion- 1 big finely chopped

Green chillies - 4 (use less if u want to make less spicier)

Turmeric powder - a pinch


Oil - 2 tbsp


1. Pressure cook the senai kizhangu for 3-4 whistles. Cool down and mash them well with salt.

2. Heat oil in a heavy bottomed pan (use heavy bottomed to avoid burning) and add the chopped onions and green chillies and saute well. Add turmeric powder and little salt and keep stirring till the onions turn brown.

3. Now add the mashed kizhangu and keep on medium low flame. Keep stirring. Initially the kizhangu will be sticky and won't blend well. But keep cooking for around 15 mins, stirring frequently. It will be mixed well and will turn crispy and brown.

4. Once it has browned evenly and has reached the consistency of puttu (should be separate), turn off the stove

5. Tasty Senai kiZhangu(Edo) puttu is ready. This will go well with sambhar, puli kuzhambu and curd rice.


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