Pidi Karunai Masial
When my vegetable vendor got this vegetable 10 days ago, I was so tempted to make and post this recipe for my blog. This is a signature dish of my mother-in-law. She makes a very unique podi (powder) for this masial. Masial is usually a little mashed curry. To store the pidi karunai leave it on the plain floor for a week. This way, it will shrink little, and it will not itch or irritate the throat. You can also cook it with a couple of guava leaves (leaves of the guava fruit tree). Pidi Karunai is very good for curing bleeding piles and ulcer.
Pidi Karunai – 5 nos (soak in water for 5 minutes, and wash well, till clean). Pressure cook for 4 whistles and keep in sim flame for 5 minutes and switch off. Cool, peel and mash very slightly. See to it that the pieces are really chunky.
Picture of Pidi Karunai
Boiled toovar dhal (boil the dhal with little turmeric powder) – 3/4 cup
Sambar powder – 1 tablespoon
Salt to taste
Jaggery – 1 teaspoon
Thick tamarind extract – 1 cup
Dry roast and powder finely
Raw rice – 1 teaspoon
Toovar dhal – 1 teaspoon
Dry red chillies- 4
white sesame seeds (til) – 1 teaspoon
Urad dhal – 1 teaspoon
Jeera – 1/2 teaspoon
Dry roast till golden, cool and powder finely.
Gingelly oil (sesame oil) – 2 tablespoons
Mustard seeds – 1 teaspoon
Slit green chillies – 2
Finely chopped ginger – 1 tablespoon (heaped)
Finely chopped Curry leaves – 1 tablespoon
Grated coconut – 4 tablespoons
Asafoetida powder – 1/2 teaspoon
Heat a pan, add the tamarind water. Boil for two minutes on high flame. Add salt, jaggery and sambar powder. Boil for another two minutes. Then add the boiled toovar dhal, slightly mashed pieces of Pidi Karunai. Cook for 2 minutes. Mix the powdered spices with 1 cup of water and add it to the mixture. Boil in sim flame for 5 minutes.
Heat a pan. Add gingelly oil, once the oil is heated add the mustard seeds. When the seeds crackle, then fry green chillies, ginger, asafoetida powder, curry leaves and lastly, add the grated coconut and fry the coconut till golden. Remove the pan from the stove. Add the seasoning to the masial and mix well. Serve hot with plain steamed rice, ghee and fried pappad.
- Do not over mash the boiled pidi karunai as it will become like chutney.
- Do not cook the pidikarunai as soon as you buy it, leave it to sit for at least a week or ten days.
- Goes well with phulkas and plain rice.
- lf the masial becomes thick, dilute it with little hot water.