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.
- Cooks in 70 minutesDifficulty: Easy
This kuzhambu can be served with hot rice. Grilled Appalam is the best combination for this Kuzhambu rice.
- Difficulty: Easy
This yam masiyal can be served with steamed rice. Its made with yam, sambar powder and pearl (sambar) onion.