Karunai Kizhangu (Yam) KuzhambuCourse: KuzhambuCuisine: Indian, TamilDifficulty: Easy
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
- 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.
- 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.