Elephant Yam, Sambar

Karunai Kizhangu Kuzhambu


Small Yam (Karunai Kizhangu) – 1 cup, sliced
Tamarind Paste – 1 tsp
Salt – 1 tsp
Sambar Powder – 3 tblsp
Onions – 1/4 cup, finely chopped
Tomatoes – 1 cup, chopped
Garlic Cloves – 4, quartered
Turmeric Powder – 1/2 tsp

For Tempering:
Oil – 3 tblsp
Curry Leaves – 3
Fenugreek Seeds – 1 tsp
Urad Dal – 1 tsp
Fennel Seeds – 1 tsp

1. Boil the yam in water for about 15 minutes till half cooked.
2. Peel and slice the yam to make 1 cup.
3. Mix the tamarind paste, salt and sambar powder with 3 cups of water in a bowl.
4. Set aside.
5. Put the oil in a pan over medium heat.
6. When the oil is hot add the remaining tempering ingredients.
7. Fry over medium heat till the dal and fennel seeds are golden.
8. Add the onions, tomatoes, garlic and turmeric powder.
9. Stir-fry for 2-3 minutes.
10. Add the yam and gently mix it in.
11. Stir in the spiced tamarind water.
12. Cover and simmer for 5 minutes till the liquid evaporates and the gravy thickens.
13. Serve warm with cooked rice.

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