Dan Kaanda Sabzi | Pidi karunai kizhangu Curry

Dan Kaanda Sabzi (tari) or Pidi karunai kizhangu curry as it's called in tamil is similar to yam or colocasia (taro root) but it's not elephant yam or colocasia as some people think. I don't know English name for dan kaanda and this is the name that my in-law place known as. Dan kaanda texture is similar of colocasia but it taste little different though some times dan kaanda can also cause itchiness.

Dan kaanda was introduced to me by DH when once he found it in Singapore and was very happy about it, since my MIL was here that time I asked her the recipe and follow her instructions to prepare this curry. This curry is very easy to prepare and goes very well with steamed rice and we don't require any other side dish along too.  We can also served this with roti or paratha.

There are two ways of making this curry like colocasia we can first boil, fry and then make the curry or follow the below method too but in both cases we have to fry the dan kaanda well to avoid any itchiness cause by it.



If you want to know how dan kaanda or pidi karunai kizhangu looks then below picture is for you.



My MIL not only told me the recipe but also help me to take picture and I made her to model for me too :) cool right?



You can also check other Chhattisgarhi Recipes

• Kadhi Pakora
• Kaddu (Kumdra) Sabzi | Pumpkin Curry
• Kheksi Chana Dal
• Kaanda Bhaaji Chana Dal Sabzi
• Kochai (arbi) Patta Pakode
• Tamatar Dhaniya Chatni  (chutney)
• Katte Masoor Dal

Dan Kaanda Sabzi Recipe

Curry made with Dan Kaanda (Pidi karunai kizhangu) in onion-tomato base.

Author:	Priti	Category:	Side Dish	Cuisine:	Chhattisgarhi
Prep Time:	15 Mins	Cook Time:	30 Mins	Total Time:	45 Mins
Serves:	4-5

Ingredients:

• 500 gms - Dan Kaanda
• 2 Large - Onions
• 3-4 - Green Chili
• 2 Large - Tomatoes
• 2 tbsp - Oil
• 1 tsp - Cumin Seeds
• 1/2 tbsp - Ginger-Garlic Paste
• 1 1/2 tsp - Red Chili Powder
• 2 tsp - Coriander Seeds Powder
• 1/2 tsp - Turmeric Powder
• To Taste - Salt
• 3 Cups - Water
• 2 tbsp - Chopped Coriander Leaves

Method:

1. Peel and chop dan kaanda (Pidi karunai kizhangu) in small pieces and rinse well in water, some times it causes itchiness so we have to rinse well dan kaanda and you can apply oil in hand before peel and chopping to avoid itchiness. Chop peeled onion, tomato, green chili, coriander leaves and keep aside

2. Heat a pan or wok heat oil add cumin seeds and allow to crack. Add onion, ginger-garlic paste, green chilies and saute well until onion starts to gets brown. Now add kanda and mix well.

3. Add salt and cook in medium flame to saute it well until it gets brown (Stir in regular intervals.) and almost cooked. If not fried well it will cause itchiness. Now add red chili, coriander seeds and turmeric powder mix well and cook for a minute. Add tomatoes and mix.

4. Cover and cook until tomato gets mashed, stir in regular intervals. Add water and bring it to good boil let it simmer in medium flame for 10 minutes or until gravy becomes slightly thick, mix coriander leaves and off flame.

Serve hot or warm with steamed or jeera rice.

Note

• You have to wash dan kanda well and saute well in oil before adding spices, don't be in hurry to avoid any itchiness. You can also deep fry dan kanda, make the gravy and added it later.
• Apply oil in both hands before peel, chopping dan kanda or any kind of yam to avoid itchiness.
• Towards the end you can add 1 cup beaten curd, cook for 5 mins and off flame.

Traditional dan kaanda sabzi.

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