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.
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.
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
- 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.
- Mustard/Kadugu– 1/4 tsp.
- Urad Dal/Ulunthu – 1/4 tbsp.
- Curry leaves – one spring
- 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.
The Karunai Kilangu Kuzhambu Masiyal is ready to be served. Serve it with steaming hot rice and a dollop of ghee on it.