Chettinad karunai kizhangu kuzhambu/chettinad tangy elephant yam gravy Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, fenugreek seeds, and curry leaves.
• STEP 2.Add chopped onions and saut��� until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, and red chili powder. Cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they turn soft.
• STEP 5.Add tamarind pulp, salt, and water. Simmer for 10-15 minutes.
• STEP 6.Add boiled and cubed elephant yam and cook until it is tender.
• STEP 7.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to cook the yam thoroughly to remove any bitterness.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• Adding a pinch of jaggery or sugar balances the tanginess of the curry.

Storage and Serving

• Chettinad karunai kizhangu kuzhambu is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat on a stovetop or in a microwave before serving.