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PrintKARUNAI KILANGHU KULAMBU
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Heat the oil in a wok over medium heat. Add the tempering ingredients. Allow the mustard seeds splutter and the dhal to turn golden.
- Add the onions, tomatoes, and garlic and turmeric powder. Stir-fry for 2-3 minutes.
- Add the yam and mix it gently. Stir in the tamarind paste and Sambhar powder with 2 cups of water. Adjust seasoning with salt.
- Cover and cook for about 5 minutes or until the gravy thickens.
INGREDIENTS
- 250 grams sliced small yam, boiled until half cooked, peeled and sliced
- 2 tablespoon Sambhar powder
- 150 grams finely chopped onions
- 200 grams chopped tomatoes
- 6 garlic cloves, quartered
- 1 teaspoon tamarind paste
- Salt, to taste
- ½ teaspoon turmeric powder
Tempering
- 50 ml Cooking Oil
- ½ teaspoon asafetida powder
- Few curry leaves
- 1 dried red chili
- 1 teaspoon fenugreek seeds
- 1 teaspoon fennel seeds
- 1 teaspoon urad dhal
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