KARUNAI KIZHANGU KUZHAMBU | PIDI KARUNAI KIZHANGU KULAMBU RECIPE

• Yam / Pidi karunai kizhangu – 4 nos
• Tamarind – A big gooseberry size
• Big onion – 1 no
• Green chillies – 6 nos
• Salt & water – As needed

To temper

• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Curry leaves – few

Hing / Asafetida – 2-3 generous pinches
Coriander leaves – few

• Chop the big onions finely and slit the green chillies into four halves..
• Wash and pressure cook yam . Remove the skin and mash it well or grind in a mixie to smooth paste . Add the tamarind extract and set aside.

• In a kadai , temper mustard seeds , urad dal and hing. Then add the onions , green chillies and curry leaves. Saute well.. Now add the mashed yam with tamarind extract , salt and the required water, add 2-3 big pinches of hing again.

• Let it boil for few minutes , garnish with coriander leaves and serve hot with plain rice !!