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 or suran.
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Karunai Kizhangu (Yam) Kuzhambu
Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
10
minutesThis kuzhambu can be served with hot rice. Grilled Appalam is the best combination for this Kuzhambu rice.
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
Directions
- 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 along with 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.
Hi Kamala madam. Ur blog is awesome. How to prepare kuzhi paniyaram.pls help me.
Thank you Lakshmibai,
I will soon post the Kuzhi Paniyaram recipe.
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!!
Hi Ravichandran Ceyon,
Thank you very much for your kind words.
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
Thank you Rama Devi for your kind words.
Please tell me how to prepare good vatha kulambu
Hi Bhavani,
For good vatha kuzhambu, you have to use thick tamarind juice and gingelly oil. Some people call “Puzhi Kuzhambu” also vatha kuzhambu. Check my following recipes. You may find a suitable one. In the garlic-brinjal puzhi kuzhambu, you can omit the brinjal make the kuzhambu. It also tastes good. If you add the Vatha Kuzhambu Podi in the seasoning itself, the kuzhambu looks dark and authentic.
http://www.kamalascorner.com/2007/01/vathal-kuzhambu.html
http://www.kamalascorner.com/2007/10/puzhi-kuzhambu.html
http://www.kamalascorner.com/2011/11/garlic-brinjal-puzhi-kuzhambu.html
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
Thank you Abhinaya for your kind feed back.
can we add coconut in this?
I have not added coconut. However, you can grind a little coconut and add to this kuzhambu.
Can we make this kulambu with drumstick
Yes. You can make with drumstick.