Arrowroot (Pal Kizhangu) Poriyal

How to Prepare

1. Wash and clean the arrowroot thoroughly to remove dirt.
2. Pressure cook the arrowroot with a pinch of salt for 1 whistle or boil until tender but firm (about 10-15 minutes).
3. Once cooled, peel the skin and cut into small cubes or rounds.
4. Heat oil in a kadai or wok over medium heat.
5. Add mustard seeds and let them splutter.
6. Add urad dal and chana dal, and sauté until golden brown.
7. Add curry leaves, green chilies, and a pinch of asafoetida. Sauté for a few seconds.
8. Add the cooked arrowroot pieces and mix well to coat with the tempering.
9. Sprinkle salt and turmeric powder, and stir gently to avoid breaking the pieces.
10. Cook on low heat for 5-7 minutes, stirring occasionally.
11. Add grated coconut, mix well, and cook for another 2 minutes.
12. Turn off the heat and serve hot as a side dish with rice and sambar or rasam.