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Tuesday, March 5, 2013,4:43 AM by
Dhayanidhi Veilumuthu

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GRANDMAS KARUNAI KILANGU KUZHAMBU (YAM GRAVY)

Serves :
6

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Wash the karunai kilangu thoroughly, boil, peel the outer skin and cut into thick ,round slices.
  • Soak the tamarind in enough water.
  • Grind the cumin with little water in a mixer to a coarse mixture.
  • Add the small onions and grind coarsely.
  • Mash the soaked tamarind and extract the juice through a sieve.
  • On a heavy bottomed vessel, add the tamarind juice, cumin- onion paste, turmeric powder,red chilli powder and salt.
  • Heat the vessel and bring the gravy to boil.
  • Once the gravy starts boiling, add half the quantity of sesame oil and allow it to boil until gravy thickens.
  • Add the karunai kilangu pieces and the remaining sesame oil and simmer till the raw smell disappears and  the oil separates out.

INGREDIENTS

  • 500 grams of Karunai Kilangu
  • 200 grams of Small Onion, peeled
  • 30 grams of Cumin seeds
  • 125 grams of tamarind (old)
  • 250 grams of sesame oil
  • 5 teaspoons of red chilli powder
  • 1 teaspoon of turmeric powder
  • Salt to taste

50 comments for “Grandmas Karunai Kilangu Kuzhambu (Yam Gravy)”

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