Sirukizhangu Poriyal / Chinese Potato

Sirukizhangu ,a rare root variety vegetable is available only during pongal season, i.s during the month of december,january. It's has a peculiar flavor and taste.Before it was mostly available in village markets but in recent years its allover available in all city markets too.


Sirukizhangu - Handful / 250 kg
Sambar Powder - 1 tsp
Salt - as Reqd

To Temper

Oil - 1 tsp
Mustard seeds - a pinch
Curry Leaves - Few


  • Soak the sirukizhangu in water atleast for half an hour.Wash thoroughly under tap water to remove the sand and other dirt.Using a peeler remove the outer skin and keep them in a bowl.And finally after peeling off the skin of all the small potatoes,wash them again ,once,and chop the roots.

  • In a pan add oil and temper with mustard and curry leaves.Add the chopped roots and stir fry them .Add salt after sauting for a minute.And Add some water ,just to immerse the chopped roots.Close the pan with a lid and saute until cooked.
  • Finally add the sambar powder and stir them well.Switch off flame once done.
  • Serve hot.