Pidi Karunai Kizhangu Varuval

“Pidi Karunai” is a Tuber that belongs to Yam Family. “Pidi” in Tamil means “size of our Fist”. This tuber is of our fist size and hence it is called “Pidi Karunai.”

It has medicinal values and very good for piles problem.

However, if it is not cooked properly, it gives an itchy feeling in the throat. To remove the itchy property, add little tamarind or lemon juice while cooking the tuber.

Karunai Kizhangu (Yam) Kuzhambu and Yam Masiyal are normally prepared with this Kizhangu.  Try this easy varuval.  Goes well with Rasam/Curd rice.

Also see: Yam Deep Fry, Yam Tawa Fry and Yam Curry

• 

  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
• 

  Yam 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

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Recipe by S Kamala Course: PoriyalCuisine: Indian, TamilDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

10

minutes

An alternative to potato varuval that is less in carbs.

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

• Wash the yam and put it in a pressure cooker. Add 2 to 3 cups of water along with little tamarind.  Cook for 3 to 4 whistles.
• Once it is cooled down, remove the skin and chop it into thick round slices.
• Place it in a plate.  Add sambar powder, turmeric powder, asafetida and salt.  Sprinkle little water and mix it well.  Ensure all the slices are coated well with the masala.
• Heat oil in a pan.  Arrange the Kizhangu slices on the pan.  Cook on medium flame.  Turn it gently now and then and cook till it turns golden brown.