Karunai kizhangu puli kuzhambu

I love to make puli kuzhambu. The spicy kuzhambu has a tamarind based and spices which gives aroma flavour. my dad's favourite from his childhood days. so my mom often prepare it for him.

The karunai kizhangu has a very similar texture and different flavour. It tends to irritate the throat so cooking it in a tamarind based kuzhambu is the best option....

My mom often make this type of kuzhambu it is very easy and simple.. Which you have ever made and ut has wounderful flavour... So I hope that you must try this recipe and let me know how it's turns out from you...

Preparation time : 10 mins

Cooking time : 20 mins 

Serve - 5

Recipe category - kuzhambu for rice.

Recipe source - My mom's recipe

INGREDIENTS :

Boiled yam / karunai kizhangu - 3 (cutted into sliced)

Gingelly oil - 4 tsp

Mustard - 1 tsp

Turmeric powder - 1 tsp

Tamarind - small lemon or gooseberry sized

Salt to taste

Shallots / small onions - 4 (chopped)

Curry leaves - few

FOR GRINDING :

Coconut - 1/4 cup (grated)

Shallots / small onions - 7

Dry roast :

Red chilli - 10

Pepper - 10

Coriander seeds - 2 tsp

Sesame seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Garlic clove - 1

METHOD :

• Dry roast the spices and cool it for 5 mins.
• Now add to the blender and grind, along with that add in shallots and coconut. Again grind it into fine paste and keep aside.
• Soak tamarind in 1/4 cup of water and extract pulp.
• Peel yam skin, wash and dice into slices, pressure cook the cubed yams in cooker for 2 to 3 whistles, allow to cool.
• Now in a vessel add grinded items, turmeric, salt and the turmarind extract mix and keep aside. 
• Heat gingelly oil in a kadai, add mustard seeds, allow to splutter add chopped onions, and curry leaves, saute for a min.
• Now pour the masala mixture and bring to boil, add cooked yam to gravy, simmer gravy on low heat for 10 mins.
• Untill yam curry is thickened and oil floats on top.
• Serve with steamed rice and pudalangai parupu kootu.
• Click pudalangai parupu kootu to view.

PICTORIAL :

Take masala items

Dry roast all the spices

Add to the blender

Grind into paste

Now add in shallots

Coconut

Add cook yam and it be very soft and mushy

Take ingredients to make curry

In a vessel

Add in grinded masala 

Turmeric powder

Salt

Tamarind extract

Mix evenly

In a kadai add in gingelly oil

Mustard

Chopped shallots and curry leaves

Saute for a min

Pour the masala water on it

Bring the gravy to boil

Once boil

Add in cooked yam

Mix well

Cover it for 5 mins

Untill yam curry is thickened and oil floats on top

It's ready

Serve with hot

Enjoy..