Wednesday, July 22, 2009

Karunai Kizhangu Puli Kuzhambhu / Elephant Foot Yam in Tangy Sauce

Elephant Foot Yam is said to be a Blood Purifier, I use this in cooking once a month. This Puli Kuzhambhu is the one, i was planning to try, and i used Karunai Kizhangu / Suran in it, it came out so well. When we eat this Kizhangu / Suran, we will get a pricking sort of feeling on our tongues. to avoid it, this Suran should be washed in Tamarind water. also it can be cooked in tamarind water.

Karunai Kizhangu Puli Kuzhambhu



Ingredients:

Karunai Kizhangu / Suran / Elephant Foot Yam - 200 gms
Madras Onions / Sambhar Onion / Small Onion - 8
Garlic - 5 cloves
Tamarind - a small lemon size
Chilli Powder - 2 tbsp
Corriander Powder - 2 tbsp
Oil - 2 tbsp
Mustard - 1/2 tsp
Asafoetida Powder - a pinch
Curry Leaves - 8

Method:

Remove the Outer Brown skin of the Karunai / Suran / Yam. Wash and Cut them into small cubes. add a pinch of salt, 1/4 cup of water, a pinch of turmeric powder and boil it for 4 minutes till they are half-cooked.

Soak the Tamarind in a cup of warm water for about 5 minutes and squeeze the tamarind out. Add a pinch of turmeric powder, 2 tbsp of chilli powder, 2 tbsp of corriander powder to the tamarind water and mix well.

Heat Oil in a Wok or Pan, add mustard and let it pop, add asafoetida powder and curry leaves. Now add the Shallots / Small onions and Garlic and saute them for about three minutes, till they are semi-cooked.

Add the Boiled Suran / Karunai Kizhangu / Yam to the Pan and mix well with Onions. Now add the Tamarind water to the pan and mix well. Add salt to taste and add 1/4 of water and let it boil. after it starts bubbling, slow the flame and close the pan with a lid, and let it rest for 5 minutes.

Serve it Hot with Rice and Pappad. Cabbage Thoran makes a great side-dish for this.



Lunch Platter

My Lunch Platter Today, Cabagge-Peas Thoran, Karunai Puli Kuzhambhu and Buttermilk.
Check my Perfect Vadai and Thayir/Dahi Vadai's, which i prepared last week end.
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