December 13, 2014

Karunai Kizhangu Puli Kuzhambu (Yam Tamarind Kuzhambu)

Karunaikizhangu is a root vegetable and also a traditional vegetable.  In  month of December and January here in Tamilnadu the markets are flooded with varieties of root vegetables freshly available after harvesting. Its texture resembles senai kizhangu but a different taste.  This Kuzhambu tastes very delicious and we all love to have this with hot rice and with idlis...


Ingredients for making Karunaikizhangu Kuzhambu:


Karunai Kizhangu 3 or 4

Tamarind juice from a lemon size tamarind 4 cups

Coriander seeds 6 tea spoons

Thur dal 3 tea spoons

Chana dal 3 tea spoons

Pepper corns 3 tea spoons

Red chillies 4 or 5

Cumin seeds 1/2 tea spoon

Hing 1/2 tea spoon

Gingelly oil 3 tb spoons

Curry leaves

Jagerry a small piece


 

 

 

 

 

 

 

Method for making Karunaikizhangu Kuzhambu:


The karunai kizhangu is good to cook once it becomes old. Keep it atleast for a week after getting from the market. Wash it well since it has soil and clay.


Pressure cook it to 5 whistles and allow it to cool. Peel off the skin and cut them in to pieces and keep aside.


Heat a pan with 2 tea spoons of oil and roast the coriander seed, chillies, pepper, cumin seed and dals to golden brown and finally fry some curry leaves also with them and  grind to fine paste.


 

 

 

 

 

 

 

 

 

 

Heat the pan with 3 tb spoon of gingelly oil. Add mustard seeds, fenugreek and hing powder. Once they get splutter add the tamarind water with salt, turmeric powder and the boiled vegetable pieces. Let it to boil till the raw smell goes. Then add the ground paste and jagerry. It will be thickened in 5 to 10 minutes.








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