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Karunai Kizhangu Kuzhambu | Elephant Yam Kuzhambu Recipe

Karunai Kizhangu Kuzhambu
Karunaikizhangu / Yam is a tasty vegetable that is often avoided by people due to itchiness. It can cause the skin to itch if it is not properly cooked. It should be cooked with tamarind juice to get rid of it. That is why, we normally make it as puli kuzhambu. This is one of the simple recipe which requires very less ingredients. If you get itchy while cooking take a quick cold bath or apply some coconut oil in the affected area.

Elephant Yam Kuzhambu
Recipe after the jump...
Elephant Yam Kuzhambu

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
Coriander powder
Small onion - 15 to 20
Tomato - 1
Green chilli - 2
Oil - 3 tblspn

To temper:

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.

Ingredients for Karunai Kizhangu Kuzhambu Recipe
Keep all your ingredients ready. I missed coriander powder in the above picture
Pressure cook yam
Wash the yam and pressure cook for 3 whistles
Prepare masala
Take small onion, red chilli and coconut in a blender. Grind them into smooth paste adding little water
grind adding coriander
Add in coriander powder and blend them again
peel and cut yam
Peel the skin of cooked yam and cut them into slices
saute tomato and yam
Heat oil in a pan, add chopped tomato and slitted green chillies and saute for a min
add masala
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
adding tamarind extract
Soak tamarind in hot water and add the squeezed extract to this
add enough water
Add in enough water
turmeric and salt
Now, add turmeric and salt and cook for 10 mins
add cooked yam
Add the cooked yam to this. Cover and cook under medium flame for 30 mins till the gravy thickens
gravy thickens
After 30 mins, It is now reduced to half
pour tempering
Heat oil in tadka pan. Add mustards, onion and curry leaves. Pour this tempering over the kuzhambu
Karunai Kizhangu Kuzhambu Recipe
Serve with hot rice

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