KARUNAI KIZHANGU KUZHAMBU | PIDI KARUNAI KIZHANGU KULAMBU RECIPE

I learnt this Karunai kizhangu kuzhambu / Karunai kizhangu gravy from my MIL. Pidi Karunai kizhangu is called as Taro root in English. Some people name it as Yam as well. I made this pidi karunai kizhangu kuzhambu along with drumstick – mango poricha kuzhambu and banana stem pachadi for our lunch today.. It can be called as karunai kizhangu masiyal too. But we call this kuzhambu as “Karunai kizhangu chutney”. This chutney tastes the best when mixed with plain rice. We can make this chutney with pumpkin , ridge gourd, brinjal and potato too. Procedure is the same but the quantity of tamarind and green chilies differ based on the vegetable..Do try this easy kuzhambu recipe for lunch. U’ll like it.. Pictures are taken in my mobile as I dint bring my camera to Salem. Soon I’ll update the pictures ..

INGREDIENTS

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

METHOD

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.