Yam Kaara Kuzhambu (Spicy & Tangy Yam Curry)

- Submitted by Dahlia

(Senai Kizhangu Kaara Kuzhambu)

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Yam Kaara Kuzhambu is a South Indian dish that features yam (senai kizhangu) cooked in a tangy and spicy tamarind-based gravy. Yam is known for its itchiness in the throat if not cooked properly. For avoiding this, it is usually cooked with tamarind water. Here's a simple recipe for Yam Kaara Kuzhambu. In this there will not be any such itchiness as the yam is cooked in a gravy of tamarind. This tastes absolutely delicious and will be a great choice to be served for lunch with white rice, appalam and some poriyal. Try out thid delicious and tangy Yam Kaara Kuzhambu!

Recipe for Yam Kaara Kuzhambu

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4

Ingredients

• Yam (senai kizhangu) - 1 cup (peeled and diced)
• Tamarind - lemon sized (soaked in 1 cup water)
• Onion - 1 (chopped)
• Tomato - 1 (chopped)
• Garlic - 10 cloves
• Sambar powder - 1.5 tbsp
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Sesame Oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Fenugreek seeds - 1/4 tsp
• Asafoetida (hing) - a pinch
• Curry leaves - handful

Method

1. Soak the tamarind in some water for about 15 minutes. Squeeze and extract the tamarind juice.
2. Peel and chop the yam into small cubes. Boil the yam until it becomes tender.
3. Heat oil in a clay pot. Add mustard seeds and let them splutter. Add fenugreek seeds, asafoetida and curry leaves.
4. Add chopped onions and garlic cloves. Saute until it becomes translucent.
5. Add chopped tomatoes and cook until they turn soft.
6. Add turmeric powder, sambar powder and salt. Mix well and cook for a couple of minutes until the raw smell of the spices disappears.
7. Add the tamarind extract, mix well and let it cook for 10-15 minutes until the raw smell of tamarind disappears.
8. Add the cooked yam cubes to this gravy. Allow the kuzhambu to simmer on low heat for another 10-15 minutes, allowing the flavors to blend and the yam to absorb the gravy.

Serving Suggestion

• Yam Kaara Kuzhambu pairs well with steamed rice, dosa or idli.

Tips

• If you prefer a thicker curry, you can either add some coconut paste or some rice flour mixed with water when the curry is simmering.

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