- 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.
- Soak tamarind in water and extract the juice and make 2 to 3 cups of tamarind juice by adding enough water.
- Wash and remove the skin from yam and cut it into small squares and put it in water.
- Peel the skin from garlic flakes and sambar onion. Cut tomato into small pieces.
- 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.
- Remove and serve with hot rice. Grilled Appalam is the best combination for this Kuzhambu rice.