Chettinad karunai kizhangu kuzhambu/chettinad tangy elephant yam gravy Recipe

Chettinad karunai kizhangu kuzhambu, also known as chettinad tangy elephant yam gravy, is a spicy and tangy South Indian curry made with elephant yam and a blend of aromatic spices. It is a popular dish in the Chettinad region of Tamil Nadu and is often served with rice or roti. The curry has a rich and flavorful taste, with the tanginess of tamarind and the heat of red chilies.

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45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
Chettinad karunai kizhangu kuzhambu/chettinad tangy elephant yam gravy
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Ingredients for Chettinad karunai kizhangu kuzhambu/chettinad tangy elephant yam gravy Recipe

  • 62.50 gram Elephant Yam, Boiled And Cubed
  • 1/4 Onion, Finely Chopped
  • 1/2 Tomatoes, Chopped
  • 1/4 teaspoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 tablespoon Tamarind Pulp
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 0.13 teaspoon Fenugreek Seeds
  • as required A Few Curry Leaves
  • as needed Chopped Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
107
calories per serving
2 g Fat4 g Protein18 g Carbs9 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    4g
  • Carbs
    18g
  • Fiber
    9g

MacroNutrients

  • Carbs
    18g
  • Protein
    4g
  • Fiber
    9g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    118mg
  • Iron
    2mg
  • Vitamin A
    1254mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    42mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    43mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    78mg
  • Manganese
    6mg
  • Phosphorus
    68mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp