Karunai Kizhangu Kuzhambu
Recipe Cuisine: South Indian | Recipe Category: Kuzhambu
Prep Time: 10 mins | Cooking Time: 40 mins
Karunaikizhangu - 1/4 kg
Tamarind - lemon sized
Coconut - 1/4 cup
Small onion - 15 to 20
Tomato - 1
Green chilli - 2
Oil - 3 tblspn
Mustard seeds - 1 tsp
Shallots - 2
Curry Leaves - 2 sprigs
Oil - 1 tblspn
Wash and pressure cook the yam for 3 whistles. When the pressure subsides, peel its skin and cut them into thin slices.
Soak tamarind in hot water and extract its juice.
In a blender, take small onion, coconut, red chillies and coriander powder. Blend them into a smooth paste adding little water.
In a kadai, heat little oil. Add chopped tomato and green chilli(slitted). Saute for a minute.
Add the ground paste and saute till the raw smell is gone. It will take about 2 mins.
Add the tamarind juice, turmeric, salt and enough water. Cover and cook for 30 mins under medium flame. After 30 mins it will be reduced to half.
Heat oil in a tadka pan, add mustards. When it pops, add chopped onion and curry leaves. Pour this tempering over the kuzhambu.
Serve hot with rice.
|Keep all your ingredients ready. I missed coriander powder in the above picture|
|Wash the yam and pressure cook for 3 whistles|
|Take small onion, red chilli and coconut in a blender. Grind them into smooth paste adding little water|
|Add in coriander powder and blend them again|
|Peel the skin of cooked yam and cut them into slices|
|Heat oil in a pan, add chopped tomato and slitted green chillies and saute for a min|
|Add the ground masala into this and stir till the raw smell is gone. If you have sauteed the red chillies and onion before grinding you can skip this|
|Soak tamarind in hot water and add the squeezed extract to this|
|Add in enough water|
|Now, add turmeric and salt and cook for 10 mins|
|Add the cooked yam to this. Cover and cook under medium flame for 30 mins till the gravy thickens|
|After 30 mins, It is now reduced to half|
|Heat oil in tadka pan. Add mustards, onion and curry leaves. Pour this tempering over the kuzhambu|
|Serve with hot rice|