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Saturday, August 9, 2008

Karunai Kizhangu Kuzhambu

This is a gravy item very famous in Chettinad. This will somewhat taste like karakuzhambu or pulikuzhambu.Unlike karakuzhambu, this gravy will be mild for the stomach since this kizhangu is very good for stomach and is used in the treatment of piles. Those who don’t find time to cook a gravy and a side dish can go for this as the kizhangu in the gravy will be very tasty and will go very well with curd rice. Some papad or vathal items or chips will be excellent with the rice mixed with this gravy. I hope that the people in US will get this kizhangu there. For clearing the confusion about the shape and size of this kizhangu, I will soon post the snap of the uncooked kizhangu. For those who love the taste of poondu vengaya kizhangu, this gravy for sure will be a real treat.
Ingredients
Karunai kizhangu-5 to 6 (pressure cook for 6 minutes)
Small onion-20
Garlic-20
Tomato-1
Sambar powder-2 teaspoon
Coriander powder-2 teaspoon
Tamarind-little more than you use for sambar (a small gooseberry size)
For seasoning
Mustard seed-1 teaspoon
Fennel seeds-1 teaspoon
Curry leaf-little
Oil-2 table spoon
Fenugreek seed-1/2 teaspoon
Procedure
Peel off the skin of the cooked kizhangu. Cut into small round pieces. If your kizhangu is over cooked or undercooked adjust the cooking time next time. This time if it is over cooked add the kizhangu to the gravy by the end. Cut the onion, garlic and the tomatoes too.Keep the kadai in the stove. Season the gravy with the items given in ‘for seasoning’. Add the onion, garlic and tomato pieces one by one after sauting each for some time. Soak the tamarind and the salt needed in 3 cups of water. Squeeze out the tamarind pieces and add the sambar powder, turmeric powder and coriander powder to this water. Add this water to the kadai and cook in high flame for 5 minutes. Add the kizhangu now. Reduce the flame and in slow medium fire cook for another 10 minutes. When the gravy is almost half or little less than half in quantity, switch off the stove. I usually wait for the oil to separate but for those who are new to cooking this method wont work

26 comments:

Cham said...

Karunai kizhangu & vazhai thandhu re the only unaivalable veg in CA! I never tasted any kuzhambu with karunai kizh, can i substiute with shepam kizhangu? Looks delicious as usual tempting right away :)

v said...

Solai,

I made keerai masiyal and it was awesome. Pl. dont forget about my request for Bakoda kuzhambu and bakoda kurma.

Solai Chidambaram said...

No Cham,you cant use cheppan kizhangu.I think it will get overcooked and get mixed with the gravy.But I guess it is available in DC area

Cham said...

Thanks Aunty! I used to get this kizhanghu in Boston! but really strange i never noticed in CA.
Between i like ur slideshow :)

Revathi said...

Cham
We get frozen karunai kizhangu - i think its sold as yam -
My mom adds mochakottai to this..

Solai Chidambaram said...

Nice idea Revathi Mochai added to this will be very tasty.But we should plan and soak it in advace

Cinthuja said...

you have a great way of writing the recipes aunty..simply impressed

Sanhita said...

Hi, please visit my blog. There is something waiting for you there.

kamala said...

Missed karunai kizhangu solai...Love the gravy so much..mouthwatering Kuzhambu

Saravanan said...

Dear Achi,

This one is interesting. I have never had yam in curry before. Btw, i will be in India next month. I am all eager to try the chettinadu cuisine at chettinadu mansion. Do you have any other recommendations on what to look out for? As for the book i asked about earlier, i can't wait to get hold of it!!

Vanan

Solai Chidambaram said...

You visit the mansion.You will be very well given all the information you need about chettinad there.I have made sure that you get the book there.Your stay there is on sep 11th right.All the best for your India trip and your stay in chettinad

Kitchen Flavours said...

Name is so very new to me. First time here in u r blog. Nice blog.

Divya Vikram said...

Looks spicy and tasty..I should definitely try this..Thanks for the recipe..And nice slide show..

Saravanan said...

Thanks Achi! I will come back and tell you all my little stories. So happy to have gained your friendship! :)

குடுகுடுப்பை said...

ஆச்சி உங்க சமையல் குறிப்பு எல்லாமே அருமை. இதை வெச்சி நகைச்சுவையா ஒரு பதிவு போட்டிருக்கேன் வந்து பாருங்க

GS said...

I thought Yam is Senai kizhangu. I have never seen Karuna kizhangu in California. I miss it terribly.
Aachi, do you know to make karunakizhangu masiyal? My mom makes it. But she doesn't know to give recipe or explain it to me. Your cooking so much reminds me of my mothers. If you know the recipe, can you please post it.

Priya said...

Hello Achi,

I am a new visitor to your blog. Really a big fan of Chettinad items. Thanks for the receipes you post. Can you post the receipe for thattapayir kuzhambu?
Had it in my fren's house. She had also added radish to it. Also I am using only the stor bought sambar powder and kuzhambu powder. I would be great if you can help us by posting ingredients for making these two. As these are the mostly used ingredients in our samayal. GRat work Achi.

Regards,
Priya

sabaritha said...

Hi,
Thanks for the wonderful recipes.I have tried most of your vegetarian recipes.It was delicious...
keep the good work going....

sabu

viji said...

1st time visiting ur blog ur recipes are too good... this kuzhambu looks yummy....
regds
http://vijisvegcornerblogspot.com

kiran said...

Dear aunty,

your recepies are amazing.I am also cookery teacher.I love your recepies.

Kiran Bajpai

visalskshi arunachalam said...

Hai achi ,
I have many times gone through ur website but this is the 1st time iam entering the blog. All preprations are given very clear and for beginners like us the photos are very useful

rajalakshmi said...

hi mam,
i m new for ur blog. i heard about the chettinad dishes which was very tasty. my father told that they serve many varieties in their functions. now only i m seeeing this wonderful mouth watering receipes. i like veg receipes than non-veg.Heartful thanks for ur dedicated work for us....i tried ur keerai masiyal and mushroom fry,it came out very well. once again thank u aachi.

fairy said...

Hi Achi.I didnt see my own achis.I am so happy to call u achi.I like karunai but i dont know how to do it.Here after i do it on my own.It looks delecious.Thank you

ltk said...

Karunai kizhangu is available in farmer' market or chinese super market by the name "yams"

suki said...

karunai kizhangu is my favorite. i m new married. i dnt know how to cook. so thanks to u. shall i add coconut paste in this kulambu?

vandu said...

Aunty. This is a truely awesome kuzhambu. Being from a Brahmin family, these recipes are very new to me. Thanks for giving me a chance to try out