{"id":283637,"date":"2025-06-09T12:52:37","date_gmt":"2025-06-09T12:52:37","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/sweet-spicy-tasty-pidikarunai-masiyal\/"},"modified":"2025-06-09T12:52:37","modified_gmt":"2025-06-09T12:52:37","slug":"sweet-spicy-tasty-pidikarunai-masiyal","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=283637","title":{"rendered":"Sweet Spicy Tasty: Pidikarunai Masiyal"},"content":{"rendered":"


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\u00a0Pidikarunai Kizhangu belongs to the Yam\/Jimmikand family and is native to southern India especially Tamil Nadu .\u00a0<\/p>\n

Also known as Pidi Karanai or karunai kizhangu it is often mistaken with arbi \/taro root ,but both are entirely different .\u00a0<\/p>\n

\u00a0Elephant foot yam is known as Senai kizhangu or simply Senai \/Chenai.<\/p>\n

Pidi karunai is used in a variety of recipes like masiyal (gravy type) , stir fry , sambar, kootu etc<\/p>\n

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Pidi karunai is small in size as compared to the regular yam \/suran that is commonly used.\u00a0<\/p>\n

Kai Pidi in Tamil is a measure to denote “a fistful” and as this vegetable fits within the size of one’s fist it is called as Pidi karunai .<\/p>\n

The flesh inside is starchy, and has a slightly slimy texture when cooked. It has a mild earthy flavor . Pidi Karunai has a tendency to cause mild itchiness to some, hence we always need to cook it in tamarind water to reduce the itchy property .<\/p>\n

Health benefits of Pidi karunai<\/h4>\n