Karunai Kizhangu (Yam) Kuzhambu

Karunai Kizhangu (Yam) Kuzhambu

Ingredients

  • Karunai Kizhangu (Yam) – 100 gm
  • Garlic flakes – 10
  • Sambar Oinion – 10
  • Tomato – 1
  • Sambar Powder – 1 tablespoon
  • Turmeric Powder – 1/4 teaspoon
  • Tamarind – a small lemon size
  • Gingelly Oil – 2 tablespoon
  • Mustard – 1/2 teaspoon
  • Urad dhal – 1 teaspoon
  • Fenugreek seeds – 1/2 teaspoon
  • Curry leaves – few
  • Salt – 1 teaspoon or as per taste

For this Kuzhambu normally small size “Karunai Kizhangu” also known as “Pidi Karunai” is used. But it is not available in all the stores. Hence I prepared this with “Elephant Yam” also known as “Karaa Karunai” or yam/suran.

Directions

  1. Soak tamarind in water and extract the juice and make 2 to 3 cups of tamarind juice by adding enough water.
  2. Wash and remove the skin from yam and cut it into small squares and put it in water.
  3. Peel the skin from garlic flakes and sambar onion. Cut tomato into small pieces.
  4. In a kadai put the oil and when it is hot add mustard. When it pops up add urad dhal and fenugreek and fry till it become slightly red. Add garlic flakes, small onion, curry leaves and fry for few seconds. Add tomato pieces and fry for a second. Then add yam pieces alongwith sambar powder and turmeric powder. Mix well. Then add tamarind water and salt. Stir well and allow to boil on medium flame till the yam is cooked well.
  5. Remove and serve with hot rice. Grilled Appalam is the best combination for this Kuzhambu rice.

14 Comments

  1. Hi Kamala madam. Ur blog is awesome. How to prepare kuzhi paniyaram.pls help me.

  2. Greetings from Malaysia!

    Thank You so much sis for this corner. I just accidentally clicked onto you wonderful page and love em.

    Being a vegetarian here in Malaysia, I am yearning to try more recipes of tradition which I used have when I was little kid. However, these are not so easily available here and families tends to do the same most of the times

    You’re rekindling my old sweet memories of my grandmother who was from India whom use to cook as how you’re presenting here. Mum does inherit some of her skills.

    Thank You so much mam! Superb!!

  3. Hi, I am ur fan, ur recipes are very simple and easy to follow. Thanks for ur efforts to make our life easier and for keeping our traditional cooking alive.
    Regards
    RAMADEVI

  4. Please tell me how to prepare good vatha kulambu

  5. Kamala akka,

    Your website is awesome. I love all your recipies. I have tried Yam pulikulambhu recipe today, I added 1/4 teaspoon dhaniya powder and 2 tbsp coconut+soombhu paste. it was so delicious, it reminds me of my inlaws mean kulambhu. My husband liked it very much. I have also tried your vaangi bath and tomato pachadi, they came out very good. I am not a very good cook, but now Iam learning all new recipies from your website, Thank you so much akka..keep up your good work.

    Thanks,
    Abhinaya

  6. can we add coconut in this?

  7. Can we make this kulambu with drumstick

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