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Karunai Kizhangu (Yam) Kuzhambu

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.

Karunai Kizhangu (Yam) Kuzhambu

Recipe by S Kamala
Recipe rating: N/A
Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



This kuzhambu can be served with hot rice. Grilled Appalam is the best combination for this Kuzhambu rice.


  • 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


  • 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.
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