Karunai kizhangu puzhi kuzhambu recipe | Yam kuzhambu

Karunai kizhangu puzhi kuzhambu recipe | Yam kuzhambu is a tasty side dish prepared with yam, sambar powder, tamarind, onion, garlic, spices and salt.

Pidi karunai / yam

To know about the medicinal value of yam click – pidi karunai medicinal value.

Ingredients:-

  • karunai kizhangu / pidi karunai / yam – 1/4 kg
  • pearl onions / chinna vengayam – 10-15 number
  • garlic cloves / poondu pal – 10-15 number
  • curry leaves / karuvepilai – few
  • sambar powder – 2 tsp Authentic Chettinad Sambar Powder Recipe
  • turmeric powder / manjal thool – 1/4 tsp
  • tamarind paste / puzhi  – 1.5 tsp Tamarind Paste Preparation
  • salt / uppu – to taste

For seasoning:-

Here we take 1/4 tsp of all ingredients in the anjarai petti.

  • gingely oil / nal ennai – 2 tsp
  • mustard seeds – 1/4 tsp
  • cumin seeds – 1/4 tsp
  • fennel seeds – 1/4 tsp
  • black pepper – 1/4 tsp
  • fenugreek seeds – 1/4 tsp
  • urad dal – 1/4 tsp
  • asafoetida – pinch
Seasoning for puzhi kuzhambu
Seasoning for puzhi kuzhambu

Method:-

1. Wash well and cook karunai kizhangu in a pressure cooker for 2-3 minutes in medium flame after you get a whistle.

Cooking karunai kizhangu in a pressure cooker
Cooking karunai kizhangu in a pressure cooker

2. Meanwhile remove skin of garlic and pearl onions and keep it ready.

Pearl onions, garlic and curry leaves
Pearl onions, garlic and curry leaves

3. Heat 2 tsps of gingely oil in a fry pan. Add all the ingredients under seasoning.

Seasoning in fry pan
Seasoning in fry pan

4. When it splutters add pearl onions, garlic and curry leaves.

Pearl onions, garlic and curry leaves added
Pearl onions, garlic and curry leaves added

5. Sauté for few minutes, add water and turmeric powder, close and cook until it becomes soft.

Well fried onions and garlic
Well fried onions and garlic
Water and turmeric powder added
Water and turmeric powder added

6. Mean while open the pressure cooker, transfer the yam into cold water and remove skin.

Cooked karunai kizhangu - skin removed
Cooked karunai kizhangu – skin removed

7. Chop it into circular pieces.

Cooked and chopped yam
Cooked and chopped yam

8. Now open the fry pan and check. The onions and garlic will be well cooked and will be soft. Add sambar powder, salt and tamarind paste. (If you do not have it take extract from lemon size tamarind)

Sambar powder, salt and tamarind paste added
Sambar powder, salt and tamarind paste added

9. Mix well, close and cook for one minute.

Karunai kizhangu puzhi kuzhambu
Karunai kizhangu puzhi kuzhambu

10. Now add cooked and chopped yam to it.

Yam added
Yam added

11. Allow it to cook in low flame till oil separates on top. Mash few pieces of yam to make the kuzhambu thick. (It is optional to add 2 tsps of ground coconut to make it thick)

Karunai kizhangu puzhi kuzhambu recipe | Yam kuzhambu
Karunai kizhangu puzhi kuzhambu recipe | Yam kuzhambu

12. Serve as side dish for rice or dry roti

Karunai kizhangu puzhi kuzhambu recipe | Yam kuzhambu
Karunai kizhangu puzhi kuzhambu recipe | Yam kuzhambu

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