Smoke and burn the Aattukkaal Kizhangu on gas fire for 15 minutes on low flame untill it is completely black and heated up to half boiled consistency
If you add the rhizome directly it will be pungent and cause nausea and dizziness due to its poisonous effect
Now peel the outer burnt skin with a scraper and the inner white portion is exposed.
Cut the half cooked rhizome into small pieces or smash it untill it gives away it's pulp.
No need to add tamarind to the soup as we have country tomatoes which gives a sour taste
On a soup pan,add gingelly oil for the aroma and taste and a cooling effect.Pop the mustard seeds and coriander leaves.Add asafoetida.
Add ginger garlic paste and saute for a minute.Then add diced small baby onions,saute for another minute.
Smash the country tomatoes in hand and add to the pan.Cook for 2 minutes.
If needed can add Fenugreek seeds or omam as required for the cooling effect
Add the smashed rhizome of Aattukkaal kilangu tubers and saute for 4 minutes untill it mixes well with the other ingredients.Add pepper and salt to taste.
Now pour half to one litre of water as required
Boil for 15 minutes.Garnish with coriander leaves.
Ready to serve in a soup bowl.Kolli Hills Mood !
