Village style karunai kizhangu Kara kuzhambu. This kuzhambu is something different I have not added tamarind pulp instead I used only tomato. And I have did a base masala paste which made this kuzhambu thick and flavorful. The masala paste contains coconut, garlic and cumin seeds.
Karunai kizhangu Kara kuzhambu
Ingredients
- 2 Big onion / பெரிய வெங்காயம்
- 2 Tomatoes / தக்காளி
- 1/4 Kg Yam
- 50 Gms Coconut / தேங்காய்
- 1 Tsp Cumin seeds / சீரகம்
- 5 Garlic clovs
- 2 Tbsp Chilly Powder / மிளகாய் தூள்
- 2 Tsp Coriander Powder / மல்லித்தூள்
- 1 Tsp Fenugreek seeds / வெந்தய விதைகள்
- Few Curry Leaves / கறிவேப்பிலை
- Required Salt
Instructions
- Chop 2 onion and tomatoes finely
- In a mixie jar add coconut chunks, garlic cloves and cumin seeds
- Grind to a fine paste
- Meanwhile cut yam into small cubes and boil till cooked
- In a earthern clay pot add 2 tsp sesame oil
- Add few curry leaves
- Add onion and saute. Add salt to cook veg.
- Add 2 tbsp chilly powder
- Add 2 tsp coriander powder
- Mix well do not burn
- Add tomatoes and cook till mushy
- Once tomatoes get cooked well
- Add water adjust consistency
- Allow to boil well till thick
- Add cooked yam
- Add ground masala paste
- Allow to boil for 2 mins
- Switch off. Yam gravy for rice is ready.
Notes
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