Karunai Kilangu Masiyal

Another recipe using Karunai Kilangu/Yam. This is my all time favourite. Its a very delicious recipe to try. Yes all of you will for sure like this preparation if you try once. So don’t hesitate get these PIDI KARUNAI and make this recipe. Think am publicizing too much – LOL. Ok lets get to the recipe. This is a dry preparation which can be had with rice and some sambar or can be even had with Idly/Dosa sambar combination. Can try this for chapathi also. As I have mentioned earlier in the cooking the Yam/Pidi Karunai along with Tamarind removes the itchiness and makes it perfect for eating. The spicy and tangy flavor of this dish makes it yummy. IMG_9045

During Pongal this is one of the gravies we make. In Chettinad during pongal Karunai Kilangu/Pidi Karunai is a vegetable which has to be cooked on that day. Some make the gravy or they make this masiyal with the PIDI KARUNAI.

IMG_9044

Hope you all will try and let me know how much you liked it.

Cuisine: Indian(South) | Category: Side Dishes for Rice/ | Prep time: 20 mins | Cook time: 30 to 40 mins | Serves: 3 to 4

IMG_9046

Ingredients

  • Oil – 3 tbsp. (or more if needed)
  • Karunai Kilangu/Pidi Karunai/Yam – 7 to 8 nos.
  • Onion – 2 medium (Finely chopped)
  • Tomatoes – 1 nos. (Finely chop)
  • Green Chilies – 8 nos.(Slit open – Increase or decrease according to the spice level of the chilies)
  • Red Chili Powder – 1/2 tsp. (Optional)
  • Tamarind Paste – 1 1/2 to 2 tsp.
  • Turmeric – 1/2 tsp.
  • Salt as needed.

 To Temper

  • Mustard/Kadugu– 1/4 tsp.
  • Urad Dal/Ulunthu – 1/4 tbsp.
  • Curry leaves – one spring

METHOD

  • Take all your ingredients.
  • Chop the onion and tomates finely as shown.
  • Take the Karunai Kilangu, wash them in running cold water to remove the mud.
  • Put them in a pressure cooker and cook for one whistle in high flame and then two whistles in low flame ~ approximately 8 to 10 mins.
  • Wait till the pressure releases and then open and strain them in a colander.
  • Allow it to cool and then peel the skin.
  • Mash them by adding little water and set aside.
  • Heat oil in a pan and temper mustard and urad dal.
  • Add the curry leaves and the slit green chilies.
  • Now add onion and saute until they turn translucent.
  • Add turmeric and required amount of salt.
  • After the onion gets cooked add the finely chopped tomatoes.
  • Let them cook and become mushy.
  • Time to add the mashed Yam/Karunai Kilangu.
  • Add required amount of water and tamarind paste.
  • Check the taste of the masiyal and adjust accordingly.
  • If the spiciness is not enough at this stage add little red chili powder.
  • Cover the vessel and cook in a low flame until the oil oozes out. Check intermittently and stir, as it gets burnt easily at the bottom.
  • Enjoy with hot steaming rice with a dollop of ghee.

Note: While boiling the Yam/Karunai Kilangu no need to add salt.

The Yam/Karunai Kilangu should be cooked until soft.

Mashing should be done using hand and not a blender. Using a blender makes it very smooth. The texture should be grainy and not smooth.

If the spiciness of the added chilies are not enough then add little red chili powder. If the chilies are spicy enough no need to add the red chili powder.

This dish requires little more oil as the yam has to get cooked in the oil.

Using a non stick is advised as the yam gets burnt easily.

Visual clicks

Take all the ingredients.
Take all the ingredients.
Wash the Yam/Karunai Kilangu in running water as it will have lot of mud stuck to it. After washing put them in a pressure cooker and add enough water.
Wash the Yam/Karunai Kilangu and put them in pressure cooker and add enough water.
Cover the pressure cooker and cook the vegetables for one whistle.
Cover and cook them for one whistle in high flame and then for two whistles in medium flame.
Open the pressure cooker after the pressure releases.
Open the pressure cooker after the pressure releases.
Strain them in a colander and allow it to cool.
Strain them in a colander and allow it to cool.
Now remove the outer skin.
Now remove the outer skin. Take them in a bowl.
Mash the Yam/Karunai Kilangu with your hands and not in a blender. Add required amount of water and mash them.
Add little water and mash the Yam/Karunai Kilangu with your hands.
Take oil in a vessel.
Take oil in a vessel.
Temper mustard. Allow it to splutter.
Temper mustard. Allow it to splutter.
Now add the urad dal and allow it to brown.
Now add the urad dal and allow it to brown.
Temper a spring of curry leaves.
Temper a spring of curry leaves.
Now add the slit green chilies.
Now add the slit green chilies.
Add finely chopped onion.
Add finely chopped onion.
Add salt and turmeric. Cook until the onion gets translucent.
Add salt and turmeric. Cook until the onion gets translucent.
After the onion gets cooked add the finely chopped tomatoes.
After the onion gets cooked add the finely chopped tomatoes.
Let the tomatoes get mushy.
Let the tomatoes get mushy.
Time to add the mashed Yam/Karunai Kilangu.
Time to add the mashed Yam/Karunai Kilangu.
Mix everything well.
Mix everything well.
Add a cup of water and mix well.
Add a cup of water and mix well.
After 10 mins add the tamarind paste.
Finaly add the tamarind paste.
The chilies were not hot to my taste so I added little red chili powder.
The chilies were not hot to my taste so I added little red chili powder.
Cover and cook until the oil oozes out. This will take sometime.
Cover and cook until the oil oozes out. This will take sometime. Keep stirring at intervals.
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All ready to be served with rice. Add ghee and this masiyal and enjoy your hot steaming rice.

The Karunai Kilangu Kuzhambu Masiyal is ready to be served. Serve it with steaming hot rice and a dollop of ghee on it.

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10 thoughts on “Karunai Kilangu Masiyal

    1. Yeah back to back. This is my all time favorite. Neethu this is not chammagada, did some google’ ng – that’s arbi or colacacia. This is something else. Do check it out. This recipe is the best. If you could lay hands on these them try making this version.

      Liked by 1 person

      1. Oh ..thanks for the searching part. .it looked soo typical so I thot it was the same. .even I wondered how come karnakelangu looks like this. .if you have seen in india it’s different so..anyways il do try it out. Thanks for sharing..😊👍

        Liked by 1 person

      1. I am in Singapore. Yes we have yams but we never use them for curries. Usually sweets or savories. I am Chinese Singaporean but we have four major ethnic groups. Indian foods widely available here as this is one of 4 ethnic groups ie Chinese, Malays, Indians, Eurasians/others.

        Liked by 1 person

      2. Mmmmm. Ok. No wonder I thought u were in Malaysia or Singapore. I stayed in Malaysia for almost 8 years and our family loves Chinese food and tofu varieties. Missing durian here. Good to know. That’s nice to know you through the blog. Thankyou.

        Liked by 1 person

  1. I am from India. Got married in Malaysia. After coming to kl I never used to like the smell of durian. But slowly after trying it several times it’s my favourite now. So when we visit kl for holidays that’s a must. Toufufa is another. Nasi lemak also is in the must eat list. Miss all the delicious food here. What’s your name ?? Nice knowing you through the blog.

    Like

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