Name: Chettinad Karunai Kizhangu Kuzhambu/Chettinad Tangy Elephant Yam Gravy recipe by Priya Suresh at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2cups Cubed Elephant yam pieces; 20 Shallots (diced); 1/4cup Garlic cloves; 3 Tomatoes (chopped); 2tsp sambar powder; 2tsp Coriander powder; Small gooseberry size tamarind; 1tsp mustard seeds; 1tsp Fennel seeds; curry leaves; 2 dry red chillies; Gingelly oil

ABOUT Chettinad Karunai Kizhangu Kuzhambu/Chettinad Tangy Elephant Yam Gravy RECIPE

Chettinad cuisine is one of the well known and more popular cuisine of Tamilnadu. This cuisine is famous for its flavorsome cooking style. This cuisine is very much close to my heart. Karunai kizhangu aka Elephant yam is a tuber, which can be prepared as many different gravies, curries or else simply as fries. Coming to this chettinad style kuzhambu,this gravy tastes almost like Karakuzhambu or puli kuzhambu though this gravy is mild in taste.

Ingredients Serving: 4

2cups Cubed Elephant yam pieces
20 Shallots (diced)
1/4cup Garlic cloves
3 Tomatoes (chopped)
2tsp sambar powder
2tsp Coriander powder
Small gooseberry size tamarind
1tsp mustard seeds
1tsp Fennel seeds
curry leaves
2 dry red chillies
Gingelly oil

Instructions

Cook the cubed elephant yam with enough water and turmeric powder, once its half cooked, drain the water and keep aside.
Meanwhile extract the juice from tamarind with 2cups of water.
Heat enough gingelly oil, let splutters the mustard seeds, fennel seeds, fenugreek seeds, dry red chillies.
Add immediately the curry leaves, diced shallots, garlic cloves and saute until the shallots turns transculent.
Now add the cooked elephant yam pieces, cook for a while, add the sambar powder, coriander powder, salt to the tamarind juice and keep aside.
Add the finely chopped tomatoes and cook until the tomatoes turns mushy. Now add the spiced tamarind juice and cook in medium high flame.
Once the gravy starts boiling, cook in simmer until the gravy turns semi thick. Put off the stove once the oil starts separately.
Serve warm with papads and boiled eggs.

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