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Chettinad Karunai Kilangu Kulambu | Small Yam Curry Recipe is a spicy, tasty and flavourful south Indian curry recipe. You can easily prepare this Karunai Kilangu Kulambu recipe within 30 minutes and serve it as an accompaniment to any south Indian lunch or breakfast meal.
How to make Chettinad Karunai Kilangu Kulambu is given below with step-by-step instructions and images.
Chettinad Karunai Kilangu Kulambu Recipe | Karunai Kizhangu Kuzhambu Recipe | Yam Curry Recipe | Karunai Kilangu Puli Kuzhambu Recipe | Pongal Kuzhambu Recipe | Chettinad Kuzhambu Recipe | Pongal Festival Recipes
If you try this Chettinad Karunai Kilangu Kulambu Recipe. Please let me know in the comment section. I'm very excited to read your comments.
Further, I request you to try out my other Chettinad Recipes - Chettinad Masala Seeyam Recipe, Chettinad Kavuni Arisi Sweet Recipe, Chettinad Mushroom Pepper Masala Recipe and Chettinad Cauliflower Soup Recipe.
All right, let's move on to the Chettinad Karunai Kilangu Kulambu Recipe.
How to make Chettinad Karunai Kilangu Kulambu?
Chettinad Karunai Kilangu Kulambu | Small Yam Curry Recipe is a spicy, tasty and flavourful south Indian curry recipe. You can easily prepare this Karunai Kilangu Kulambu recipe within 30 minutes and serve it as an accompaniment to any south Indian lunch or breakfast meal.
Cuisine - South Indian
Serving - 6
Timing - 30 minutes
INGREDIENTS
Karunai Kilangu (Small Yam) - 6
Small Onions - 20
Garlic - 15
Tomato - 2
Tamarind - Large Lemon Size + 1 teaspoon
Water - as needed
SPICE POWDER
Red Chilli Powder - 2 tablespoons
Coriander Powder - 4 tablespoons
Turmeric Powder - 1/2 teaspoon
Salt - to taste
TO POWDER
Fenugreek Seeds (Methi Seeds, Vendhayam) - 1/2 teaspoon
Fennel Seeds (Sombu, Saunf) - 1/2 teaspoon
FOR TEMPERING
Sesame Oil (Nallennai, Gingelly Oil) - 3 tablespoons
Mustard Seeds (Kaduku, Rai) - 1/2 teaspoon
Fenugreek Seeds (Methi Seeds, Vendhayam) - 1/4 teaspoon
Fennel Seeds (Sombu, Saunf) - 1/2 teaspoon
Curry Leaves - 1 sprig
Coriander Leaves - 2 tablespoons
INSTRUCTIONS
1. To begin making the Chettinad Karunai Kilangu Kulambu Recipe - Keep all the ingredients ready.
2. To Chop - Wash, peel and halve small onions, peel the garlic and chop the tomatoes. Keep it aside.
3. To Soak - Wash the tamarind and soak it in a cup of water for 20 minutes. Squeeze the tamarind and reserve the water.
4. To Dry-Roast - Heat a pan over a moderate flame and add fenugreek seeds and fennel seeds and dry roast for a few seconds.
5. Transfer to a plate and cool completely.
6. To Grind - Use mortar and pestle to grind dry roasted fenugreek seeds and fennel seeds.
7. Keep it aside.
8. To Boil Yam (Karunai Kilangu) - Wash the karunai kilangu in 3-4 exchanges of water.
9. Heat the pressure cooker, add karunai kilangu, 2 cups of water, salt, turmeric powder and 1 teaspoon of tamarind.
10. Boil for 2-3 whistles. Turn off the flame. Allow the pressure to subside.
11. Open the cooker and remove the boiled karunai kilangu.
12. Peel and chop the karunai kilangu. Keep it aside.
13. To Make Karunai Kilangu Kulambu - Heat sesame oil in a heavy bottom kadai, add mustard seeds and allow to splutter.
14. Add fennel seeds and fenugreek seeds and fry for a few seconds.
15. Now add onions, garlic and curry leaves and fry for 2 minutes.
16. Meanwhile, in a small bowl add red chilli powder and coriander powder.
17. Mix well and add 1/2 cup of water and make it a paste.
18. Add the spice paste to the kadai and fry for a few seconds.
19. Now add the chopped tomato and salt and cook until soft and mushy.
20. When the oil separates, add chopped karunai kilangu and mix well.
21. Add tamarind water and 3-4 cups of water.
22. Cook for 10-15 minutes on a low flame.
23. When the oils separate from the kulambu. Turn off the flame.
24. Finally, add the spice powder and coriander leaves.
25. Chettinad Karunai Kilangu Kulambu Recipe/Yam Curry Recipe is ready.
You can serve this Chettinad Karunai Kilangu Kulambu Recipe/Yam Curry Recipe with any south Indian breakfast or lunch meal.
Tips To Serve Chettinad Karunai Kilangu Kulambu
1. Serve the Chettinad Karunai Kilangu Kulambu after 2-3 hours of cooking for the best taste.
2. Serve the Chettinad Karunai Kilangu Kulambu with Pongal for the best taste.
PICTORIAL INSTRUCTIONS
1. To begin making the Chettinad Karunai Kilangu Kulambu Recipe - Keep all the ingredients ready.
2. To Chop - Wash, peel and halve small onions, peel the garlic and chop the tomatoes. Keep it aside.
3. To Soak - Wash the tamarind and soak it in a cup of water for 20 minutes. Squeeze the tamarind and reserve the water.
4. To Dry-Roast - Heat a pan over a moderate flame and add fenugreek seeds and fennel seeds and dry roast for a few seconds.
5. Transfer to a plate and cool completely.
6. To Grind - Use mortar and pestle to grind dry roasted fenugreek seeds and fennel seeds.
7. Keep it aside.
8. To Boil Yam (Karunai Kilangu) - Wash the karunai kilangu in 3-4 exchanges of water.
9. Heat the pressure cooker, add karunai kilangu, 2 cups of water, salt, turmeric powder and 1 teaspoon of tamarind.
10. Boil for 2-3 whistles. Turn off the flame. Allow the pressure to subside.
11. Open the cooker and remove the boiled karunai kilangu.
12. Peel and chop the karunai kilangu. Keep it aside.
13. To Make Karunai Kilangu Kulambu - Heat sesame oil in a heavy bottom kadai, add mustard seeds and allow to splutter.
14. Add fennel seeds and fenugreek seeds and fry for a few seconds.
15. Now add onions, garlic and curry leaves and fry for 2 minutes.
16. Meanwhile, in a small bowl add red chilli powder and coriander powder.
17. Mix well and add 1/2 cup of water and make it a paste.
18. Add the spice paste to the kadai and fry for a few seconds.
19. Now add the chopped tomato and salt and cook until soft and mushy.
20. When the oil separates, add chopped karunai kilangu and mix well.
21. Add tamarind water and 3-4 cups of water.
22. Cook for 10-15 minutes on a low flame.
23. When the oils separate from the kulambu. Turn off the flame.
24. Finally, add the spice powder and coriander leaves.
25. Chettinad Karunai Kilangu Kulambu Recipe/Yam Curry Recipe is ready.
You can serve this Chettinad Karunai Kilangu Kulambu Recipe/Yam Curry Recipe with any south Indian breakfast or lunch meal.
Tips To Serve Chettinad Karunai Kilangu Kulambu
1. Serve the Chettinad Karunai Kilangu Kulambu after 2-3 hours of cooking for the best taste.
2. Serve the Chettinad Karunai Kilangu Kulambu with Pongal for the best taste.
If you have any more questions about the Chettinad Karunai Kilangu Kulambu Recipe/Yam Curry Recipe Recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest and Twitter.
I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.
HAPPY COOKING!
with better ingredients for better food.
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