Karunai kizhangu Kara Puli Kuzhambu (Elephant yam spicy Gravy)

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One of my mom's recipe which I follow when it come to traditional food. Karunai kizhangu Kara Puli Kuzhambu is a spicy tangy gravy of South Indian, Kara means spicy and Puli describes tamarind or Tangy gravy. Generally, we make Puli Kuzhambu with gingelly oil to give that extra taste, the flavor, and healthy factor to the gravy. 

I made some chow chow poriyal and an onion omelet to complement the kara Kuzhambu. It can't bet any spicy gravy when you are craving for a spicy gravy for streamed rice. Even a simple fried appalam will be the best side for the kara Kuzhambu. 

Sometimes Karunai Kizhangu gives throat/tongue irritation while eating, but by adding tamarind extract it won’t give much irritation and by boiling the karunai Kuzhambu before adding to the gravy will reduce the irritation even more.

Ingredients 
Elephant yam - 10nos small sizes
Shallots - 10nos
Garlic - 6 to 7 whole cloves
Onion - 1no medium size(chopped)
Tomato - 2nos medium size
Ginger-garlic paste - 1 1/2tbsp
Fenugreek seeds - 1tbsp
Kuzhambu masala - 2 1/2tbsp
tamarind extract - Extracted from lemon sizes(medium) tamarind  
Turmeric powder - 3/4tsp
Coconut paste - 1/2cup
Salt to taste
Gingelly oil as needed

 Instructions

  • Cook the elephant yam in a pressure cooker for 2, 3 whistles and peel the skin, keep it aside.  
  • Heat gingelly oil in a kadhai, splutter fenugreek seeds.
  • Add the chopped onions. After 4 minutes add the shallots and the garlic cloves. Saute for 5 minutes.
  • Then, add the ginger-garlic paste, salt, and turmeric powder. Cook it till the ginger-garlic is cooked well.
  • Add the chopped tomatoes and cook until the tomatoes are softened.
  • Now, add the kuzhambu masala, and the cooked yam. cook for 2 minutes and until the oil separates from the sides. 
  • Add the elephant yam, tamarind extract, with 1 cup of water to the gravy. Cook for 5 to 8 minutes.
  • Then, add the coconut paste and cook the gravy in simmer for 5 minutes.
  • Garnish with curry leaves.
  • Serve with white rice, Dosa, Idli, and chapati.
Cooking Tips

  • You can add potatoes or any kind of root vegetables instead of the yam.
  • Instead of kuzhambu masala you can add 1 1/2 for chili powder, 2 tbsps of coriander powder and make the gravy. 

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