Pidi Karunai, also known as Indian yam or lesser yam, is a tuberous vegetable that belongs to the yam family. In Tamil, the term “pidi” refers to the size of our fist, which accurately describes the vegetable’s size. Therefore, the name “Pidi Karunai” is used to refer to it. This versatile vegetable is highly valued for its medicinal properties.
Pidi Karunai Kizhangu Varuval
Cooks in 70 minutesDifficulty: EasyVaruval is a popular South Indian dish that involves stir-frying the vegetable with spices until it is crispy and flavorful. This dish pairs well with other South Indian staples like Rasam or Curd rice.
Karunai Kizhangu (Yam) Kuzhambu
Cooks in 70 minutesDifficulty: EasyThis kuzhambu can be served with hot rice. Grilled Appalam is the best combination for this Kuzhambu rice.
Pidi Karunai Masiyal
5
servings5
minutes20
minutesThis yam masiyal can be served with steamed rice. Its made with yam, sambar powder and pearl (sambar) onion.
Ingredients
Pidi Karunai (Indian Yam) – 4 Nos
Tamarind juice – 1 tablespoon
Sambar powder – 1 teaspoon
Turmeric powder – a pinch
Coconut gratings – 1 tablespoon (optional)
Sambar onion – 5 to 6 chopped finely
Oil – 1 tablespoon
Mustard – ½ teaspoon
Asafoetida Powder – 1/4 teaspoon
Curry leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Wash the yam well under running water. Put in a cooker along with little tamarind and enough water to cover the yam. Pressure cook for four whistles.
- When the cooker is cool, open the cooker and remove the yam. Peel it and put it in a thick bottom vessel.
- Mash it nicely by hand.
- To the mashed yam, add tamarind juice, sambar powder, turmeric powder, salt and little water and cook it on medium flame.
- Grind the coconut gratings coarsely and add to the masiyal.
- Season it with mustard, asafoetida powder, chopped onion and curry leaves.
Recipe Video