Karunaikizhangu kola | How to make Karunaikizhangu kola

By Priya Aravind  |  28th Jan 2018  |  
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  • Karunaikizhangu kola, How to make Karunaikizhangu kola
Karunaikizhangu kolaby Priya Aravind
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About Karunaikizhangu kola Recipe

A traditional chettinadu dish

Karunaikizhangu kola is an aromatic, flavorful and delicious dish which is very much popular in Tamil Nadu. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Karunaikizhangu kola is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Karunaikizhangu kola at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 20 minute for the preparation and 40 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Karunaikizhangu kola by Priya Aravind in step by step with pictures so you can easily learn how to cook the perfect Karunaikizhangu kola at your home without any difficulties. Karunaikizhangu kola is one of the representative dishes of Tamil Nadu which you can serve in any special occasions.

Karunaikizhangu kola

Ingredients to make Karunaikizhangu kola

  • Small onions - 10- chopped
  • Big onion - 1 chopped
  • tomatoes - 1 - big - chopped
  • Green chilli - 3
  • garlic pods - 7 - chopped
  • ginger - 1 small piece
  • tamarind pulp - 1/2 cup
  • salt to taste
  • To Temper
  • Gingely oil - 3 tbsp
  • cumin - 1tsp
  • mustard seeds - 1tsp
  • fennel - 1tsp
  • hing - 1tsp

How to make Karunaikizhangu kola

  1. Pressure cook the kizhangu for 4 whistes and remove the peel and smash it with tamarind pulp. There might be some itichiness while eating this kizhangu. Check it, if your feeling, then add little bit more tamarind pulp. As it will remove the itichiness
  2. Take a kadai. Add oil. Temper it with the things given under temper. Now add onions, garlic, ginger and green chilli. Saute for 2 mins.
  3. Now add tomatoes and salt and tumeric. Saute well till the tomatoes are smashed.
  4. Now , add the kizhangu paste and mix well. Add 1/2 cup water. Bring to a boil.
  5. Now, keep the stove in sim, for 20 minutes, with little bit of stirring in between so that it doesn't get burned. After 20 min, the oil will leave sides. Now switch off the stove.

My Tip:

Old kizhangu are prone to less or no itchiness. When you buy, keep it for some days and use.

Reviews for Karunaikizhangu kola (1)

Ruchi Gaur10 months ago

Nice one.

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