Saturday, February 25, 2017

Chettinad Karunai Kizhangu Kuzhambu/Chettinad Tangy Elephant Yam Gravy

Chettinad cuisine is one of the well known and more popular cuisine of Tamilnadu. This cuisine is famous for its flavorsome cooking style. This cuisine is very much close to my heart. Though am a Pondicherrian, i have been pampered with delicious dishes from Chettinad cuisine as Pondicherrian cuisine is a lovely medley of various cuisines. Obviously this chettinad cuisine is one of my most favourite cuisine.There are so many variation of Kuzhambus aka tangy gravies in South Indian cuisines, however the cooking style and ingredients may varies depending upon the tastebuds. Karunai kizhangu aka Elephant yam is a tuber, which can be prepared as many different gravies, curries or else simply as fries. Coming to this chettinad style kuzhambu,this gravy tastes almost like Karakuzhambu or puli kuzhambu though this gravy is mild in taste.

Chettinad Karunai Kizhangu Kuzhambu, Chettinad Yam Gravy

Tomato is a must for making this tangy gravy, hence very less quantity almost small gooseberry size of tamarind is used in this gravy. You can serve this dish very well with hot piping rice or else simply as side dish for South Indian breakfast foods like idlis, dosas. Fried papads, boiled eggs or else fryums suits very much as side dish to relish this fingerlicking goodness gravy.This gravy is a signature dish of my maternal grandma. Am running this week's blogging marathon with Flavors of India as theme, obviously i will be sharing three different flavourful dishes from Indian cuisine, obviously i couldnt stop myself to post this Chettinad gravy.

Chettinad Elephant Yam Gravy, Karuna Kizhangu Kuzhambu

2cups Cubed Elephant yam pieces
20nos Shallots (diced)
1/4cup Garlic cloves
3nos Tomatoes (chopped finely)
2tsp Sambar powder
2tsp Coriander powder
Small gooseberry size Tamarind
1tsp Mustard seeds
1tsp Fennel seeds
1/2tsp Fenugreek seeds
Curry leaves
2 Dry red chillies
Gingelly oil

Cook the cubed elephant yam with enough water and turmeric powder, once its half cooked, drain the water and keep aside.

Meanwhile extract the juice from tamarind with 2cups of water.

Heat enough gingelly oil, let splutters the mustard seeds, fennel seeds, fenugreek seeds, dry red chillies.

Add immediately the curry leaves, diced shallots, garlic cloves and saute until the shallots turns transculent.

Now add the cooked elephant yam pieces, cook for a while, add the sambar powder, coriander powder, salt to the tamarind juice and keep aside.

Tangy chettinad elephant yam Gravy

Add the finely chopped tomatoes and cook until the tomatoes turns mushy. Now add the spiced tamarind juice and cook in medium high flame.

Once the gravy starts boiling, cook in simmer until the gravy turns semi thick. Put off the stove once the oil starts separately.

Serve warm with papads and boiled eggs.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73.

11 comments:

Gayathri Kumar said... Reply To This Comment

What an awesome gravy with karunai kilangu. Love to have it with rice and appalam..

Pavani N said... Reply To This Comment

I'm drooling over this kuzhambu -- it looks awesome.

Sandhiya said... Reply To This Comment

Wonderful gravy with Karunai Kizhangu.Really very tempting.i remind me of my aachi karunai kizhangu puli kulambu.

Srividhya Gopalakrishnan said... Reply To This Comment

super yum... drooling here. anything with fennel seeds its all yum

Sharmila- The Happie Friends Potpourri corner said... Reply To This Comment

Kuzhambu has come out perfect.Just awesome with some steamed Rice!!

Usha said... Reply To This Comment

Color of the gravy is inviting

Archana Potdar said... Reply To This Comment

Lovely gravy. Will love some rice with this gravy.

Harini-Jaya R said... Reply To This Comment

Lovely and I am sure a comforting gravy.

Chef Mireille said... Reply To This Comment

never tried elephant yam we dont get it here but love the vibrant rich color of this curry

Srivalli said... Reply To This Comment

Thats surely a wonderful gravy to indulge in priya..very nice one.

Smruti Shah said... Reply To This Comment

Awesome looking gravy Priya! Loved how you got that bright color.