ELEPHANT YAM TAMARIND CURRY / KARUNAI KIZHANKU PULI KUZHMABU

Hi Everyone,

Birthday bash over!! The party was very nice , kids enjoyed a lot and especially my baby enjoyed like anything , Handful of gifts , mouth full of chocolates !!

Yesterday we all had very good time and today my husband lost his mobile!! Good time followed by bad time:(

And tomorrow is our wedding day too ( another bad day for my husband:)) ,Thought of making something special to him but due to loss of mobile I cancelled all plans .So tomorrow whole day going to sit with my blog..Tomorrow blogging and blogging only ,this is how Iam going to celebrate our anniversary.

Now coming back to today's recipe ,Karunai Kizhanku Puli Kuzhambu / Elephant Yam tamarind curry. I never tasted karunai Kizhanku before , My neighbour friend Mrs. Sathya use to make Elephant yam curry often so I thought of trying this kuzhambu once and searched for recipes but finally I tried my puli (tamarind) curry recipe and it came out to be too good.

The softness of Elephant yam combined with tangy, sweet tamarind gives amazing taste and goes great with Rice and also dosa too.

There are many versions in making elephant yam curry, you can check in net. .This is my version and recipe is as below,

INGREDIENTS:

Elephant yam – 12 nos

Tamarind – 1 gooseberry size.

Jaggery – 1 tsp

Pearl onions – 3 nos.

Curry leaves – few

Gingelly oil – 2 tsp.

Mustard – 1/4 tsp.

Salt - as required.

Chilli powder – 1/2 tsp.

SAUTE AND GRIND TO PASTE:

Pearl onions – 15 nos

Dry red chillies – 3 nos

Coriander seeds / powder – 1 tsp

Garlic – 4 pods

Curry leaves – a sprig

Roasted channa dal – 1/2 tsp

Cumin / Zeera – 1/2 tsp.

Turmeric powder – 1/4 tsp.

Coconut grated – 1/4 cup

Chilli powder – 1/2 tsp

Gingelly oil – 1 tsp.

NEEDCLARIFICATION ABOUT MY MEASUREMENTS? PLS CLICK TO CLARIFY.

PREPARATION:

1) In a pressure cooker boil elephant yam for 1 whistle with enough water to immerse.

2) Once pressure subsides drain the water and peel the skin, chop them to medium sized pieces and keep it aside till use.

3) Soak tamarind in warm water for 10 mins and extract the juice, discard the pulp.

4) Heat 1 tsp of oil in cooking pot and add onions , garlic , curry leaves , cumin , dry red chillies , Coriander seeds and fry till golden brown , finally add coconut , roasted channa dal and switch off the flame. When the mixture reaches room temperature grind them to fine paste using blender.

5) Heat one tsp of oil , followed by mustard , 2 nos onions , curry leaves and saute till onions turns transulent. Now add ground paste , tamarind water ,salt,jaggery and boil once.

6) When gravy reaches boiling consistency add chopped elephant yam and boil till the gravy reaches required consistency. When done remove from flame.

7) In a small pan heat one tsp of oil and when oil gets hot switch off the flame and add chilli powder (the heat in oil is enough to fry chilli powder).Add the fried chilli powder along with oil to boiled gravy and give a quick mix.

8) Serve hot with hot Rice, the kuzhambu goes well even with Dosa too.

NOTES : 

1) Step 7 is optional but it gives tempeting colour and fantastic aroma to gravy so try to follow it.

HAPPY COOKING!!!