Pidi Karunai Kizhangu Varuval

Pidikarunai, also known as Indian yam or lesser yam, is a type of tuber that belongs to the yam family. In Tamil, the word “pidi” means “size of our fist,” which is an apt description of the vegetable’s size. Hence, the name “Pidi Karunai” is used to refer to it.

This versatile vegetable is highly regarded for its medicinal properties, particularly for its beneficial effects on treating piles. However, it is important to note that if the vegetable is not cooked properly, it can cause an itchy sensation in the throat. To avoid this, it is recommended to add a little tamarind or lemon juice while cooking the tuber, which helps to remove its itchy property.

Overall, Pidi Karunai is a nutritious and flavorful vegetable that is valued for its medicinal properties and is a popular ingredient in many Indian and Sri Lankan dishes.

Varuval 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 and Yam Masiyal are normally prepared with this Kizhangu (root). Also see: Yam Deep Fry, Yam Tawa Fry and Yam Curry

Give this easy and tasty Pidi Karunai varuval recipe a try and savor the unique taste and texture of this delightful root vegetable.

• 

  Karunai Kizhangu (Yam) Kuzhambu

  Cooks in 70 minutesDifficulty: Easy

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

  Cuisine: Indian, Tamil
• 

  Pidi Karunai Masiyal

  Difficulty: Easy

  This yam masiyal can be served with steamed rice. Its made with yam, sambar powder and pearl (sambar) onion.

  Cuisine: Indian, Tamil

Pidi Karunai Kizhangu Varuval

Recipe by S Kamala

Course: PoriyalCuisine: Indian, TamilDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

10

minutes

Varuval 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.

Ingredients

• Pidi Karunai (Small yam) – 4 to 5

• Sambar Powder – 1 tablespoon

• Turmeric Powder – 1/4 teaspoon

• Asafoetida Powder – small pinch

• Salt – 1/2 teaspoon or as per taste

• Oil – 2 tablespoons

Directions

• Begin by washing the yam and placing it in a pressure cooker. Add 2 to 3 cups of water and a small amount of tamarind, then cook for 3 to 4 whistles.
• Once the yam has cooled down, remove the skin and chop it into thick round slices.
• Place the slices in a plate and add sambar powder, turmeric powder, asafoetida, and salt.
• Sprinkle a little water and mix well, making sure that all of the slices are coated evenly with the masala.
• Heat oil in a pan and arrange the Kizhangu slices on it. Cook on medium flame, turning the slices gently every so often until they turn golden brown. This delicious and flavorful Pidi Karunai varuval is now ready to be enjoyed as a side dish to complement your favorite South Indian meal.