Karunaikizangu Kuzhambu

Ingredients

• • Elephant yam/Malabhar yam - 300 grams
• • Garlic - 5 flakes
• • Onions (big) - 2
• • Tomatoes - 2
• • Red chilly powder - ¾ teaspoon
• • Tamarind (soaked & extracted) - lime size
• • Salt - as required
• • Coconut extract (thick) - ¼ cup

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Ingredients For Seasoning

• • Oil - 2 tablespoons
• • Aniseeds - ¼ teaspoon
• • Fenugreek - ¼ teaspoon
• • Mustard seeds - ¼ teaspoon
• • Urad dal - 1 teaspoon
• • Curry leaves - few

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Method

• 1. Scrape outer skin and cut yam into cubes.
• 2. Pressure cook till one whistle in enough water.
• 3. Chop onion, garlic, tomato into fine pieces.
• 4. Heat oil in a frying pan, add seasonings, garlic and then onion.
• 5. Fry till onion turns golden, add tomatoes and stir till it becomes soft.
• 6. Add cooked yam, tamarind extract, salt, chilly powder and cook till gravy becomes thick.
• 7. Add coconut extract just before removing from fire.

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Variations

• • Omit coconut extract. Add cooked, mashed thuar dal (2 to 3 Tablespoon) at the end and cook for few more minutes. Can use brinjal to make this gravy. Fry it in oil itself and then follow the recipe.