Karunai Kizhangu Kuzhambu | Elephant Yam Kuzhambu Recipe

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.

Recipe after the jump...

Karunai Kizhangu Kuzhambu

Recipe Cuisine: South Indian | Recipe Category: Kuzhambu

Prep Time: 10 mins | Cooking Time: 40 mins

Ingredients:

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

Method:

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.

Pictorial:

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