Thursday, 26 September 2013

Karunaikizhangu Puli Kozhambu/Yam in Tamarind Gravy

Karunaikizhangu Puli Kozhambu/Yam in Tamarind Gravy!
Full meals! Rice with Kozhambu, Rasam, Keerai & Poriyal! 
This is one of the typical Chettinad gravies, which is made for lunch, usually accompanied by kootukari, which is made with vegetables and green gram/pasi paruppu. 

Karunaikizhangu /Yam

Karunaikizhangu/Yam – 5 to 6

Small Onion (sliced) – 10

Garlic Cloves (quartered) – 6 to 8

Large Ripe Tomato (diced) – 1

Turmeric Powder – ¼ tsp.

Sambhar Powder – 1 to 1&1/2 tsp.

Red Chilli Powder – 1tsp.

Coriander Powder – 1tsp.

Thick Tamarind extract – 2 tbsp.




Oil – 1 tbsp.

Vendhayam/Fenugreek seeds – 1/2 tsp.

Sombu/Fennel seeds – ½ tsp.

Perungayam/Asafoetida – ¼ tsp.

Curry leaves – few

Coriander leaves – to garnish



Cook Yam in pressure cooker, with water (just enough to soak) with skin on.  After boiling, let it cool, peel and cut into ½ inch circles. Set aside.

In a wok, add oil and do the tempering, stir in onions, followed by garlic.  Fry until its golden brown and add tomato and fry for 2 minutes.  Stir in yam and sauté for few more minutes and allow it to get mashed partially, this will blend in the gravy and give wonderful texture.

Add sambhar powder, chilli powder, coriander and turmeric. Add salt accordingly, combine well and pour in tamarind extract along with 2 to 3 cups of water.  Simmer for 10 to 12 minutes, until the oil floats on the surface. Now, delicious yam gravy is ready to serve with rice.  It also goes well with Idli, Dosai, Uthappam and Adai.
Tips Tips Tips...
To make the gravy thick, take one boiled karunaikizhangu/Yam, mash it well, mix little water and add it to the gravy along with water and tamarind extract.
To make it tastier, you can mix well with mashed rice and a tsp. of ghee, before you feed your kids.  Ghee will not only minimise the spicy effect but also give wonderful flavour.

Mashed rice with Karunaikizhangu/Yam gravy with ghee!

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