Senai Kizhangu (Suran) Porial
A plain and simple side dish made with Senai/ Karunai Kizhangu (Suran).
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Ingredients
- lb Karunai Kizhangu (or Suran) chopped
For Seasoning
- 1/4 tbsp Mustard seeds
- 1/4 tbsp Urad dal
- 2 Red chilies broken
- 1 sprig Curry leaves
- 1/2 tsp Hing powder
- 1/2 cup Onion chopped
- 2 Green chilies chopped
- 1 tbsp Oil
Other Ingredients
- 1/4 tbsp Coriander powder
- 1 tsp Turmeric powder
- 4 tbsp Coconut paste or Coconut scrapes
- 1/4 cup Coriander leaves chopped
Instructions
-
Take a pan, pour oil and season with mustard, red chilies, urad dal, curry leaves, hing, chopped onion/ green chilies and fry for 3 mins.
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Add the chopped Karunai Kizhangu (Suran) pieces, sprinkle some water (do not add too much as suran will also leave out some water), coriander powder, turmeric powder, coconut paste (if using coconut scrapes, add them at the end), salt to taste, mix well and cover and cook till done.
-
Garnish with coconut scrapes (if no coconut paste was used) and coriander leaves and serve.
Recipe Notes
- You can add chana dal, jeera during tadka.
- This mildly spiced dish goes very well with Sambar, Kara/ Fish/ Yogurt Kolambu, Rasam, etc.
- Sometimes fresh Suran is itchy when handled/ tasted. The itchiness is caused by Calcium Oxalate/ Saponins juice present in that vegetable. This itchy feeling can be reduced by soaking the cut suran pieces in buttermilk for 10 mins or by boiling the Suran pieces in salt water for few mins. Because I do this to remove the itchy taste, I do not care if some nutritional value is lost in the boiling process.
- You can use this same recipe to make raw banana or potato porial and can experience similar awesome taste!