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Tuesday, November 9, 2010

Karunai kizhangu Kolambu

Ingredients:
3 Karunai kizhangu (Yam)
5 Garlic cloves
10 small Onions
2 Tomatoes
½ tsp Fenugreek seeds
½ tsp Mustard
1 tsp Urud dal
2 tsp Sambar powder
2 tsp Chilly powder
½ tsp Turmeric powder
2-3 tsp Tamarind paste
4 tsp fresh grated Coconut
Few Curry leaves
Oil
Salt

Preparation:
1. Pressure cook karunai kizhangu for 1 whistle.
2. Drain the water, remove the skin and cut them into small pieces.
3. Grind coconut, half tomato, 4 small onion and sambar powder together to a fine paste.
4. Chop garlic, remaining onion and tomato.
5. Heat oil in a kadai, add mustard and urud dal.
6.Once the mustard start splutter add onion, garlic, curry leaves and saute till the onion becomes golden brown.
7. Add karunai kizhangu, tomato, chilly powder, salt and saute for 2-3 minutes.
8. Add coconut paste and saute for a minute.
9. Add water and cook and medium flame for 10 minutes.
10. Finally add tamarind paste and cook for 5 minutes.
11. Serve hot with white rice.

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