Senai kizhangu puli kulambu / Yam Curry

Senai kizhangu puli kulambu / Yam Curry

Senai kizhangu puli kulambu / Yam Curry is a tangy and delicious curry made with yam, shallots, tomatoes, tamarind and spices. It can be served with plain steamed rice, dosa, idli or even appam.

Other curry recipes on the blog,

Vendakkai Puli Kulambu

Cauliflower Curry

Brinjal Curry

Black eyed bean curry / Cowpea sambar

How to cook Senai kizhangu puli kulambu / Yam Curry

Cooking instructions with step by step pictures

Peel and chop senai kizhangu / yam into bite sized pieces. Deep fry them in oil till golden brown. Keep them aside.

Heat oil in a pan. Add mustard seeds into the oil. Once the mustard seeds are crackled add split urad dal. 

Once urad dal is browned, add chopped shallots/onions, dried red chillies and curry leaves.

Saute the onions till they turn translucent and then add chopped tomatoes. 

Now add turmeric powder and salt and mix everything together. 

Cover and cook till the tomatoes turn mushy. 

Now add red chili powder, coriander powder, asafoetida and fenugreek powder. 

Mix everything and cook till the raw smell of masala powders goes off. 

Add tamarind extract and pour a cup of water and bring it to a boil. 

Now add the fried yam pieces and simmer for 10 minutes.

Lastly add half a teaspoon of jaggery powder and switch off the stove.

Garnish with chopped coriander leaves.

Senai kizhangu puli kulambu / Yam Curry

Senai kizhangu puli kulambu / Yam Curry

Senai kizhangu puli kulambu / Yam Curry is a tangy and delicious curry made with yam, shallots, tomatoes, tamarind and spices.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Dish
Cuisine Indian
Servings 4
Calories 110 kcal

Ingredients
  

  • 1 cup chopped senaikizhangu / yam pieces
  • 2 tbsp oil + oil for deep frying
  • 1 tsp mustard seeds
  • 1 tsp split urad dal
  • ½ cup chopped shallots
  • 2 dried red chillies
  • 1 sprig curry leaves
  • 2 medium tomatoes
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • ¼ tsp asafoetida
  • A pinch of fenugreek powder
  • Small lemon sized tamarind / 2 tbsp tamarind extract
  • ½ tsp jaggery
  • Salt to taste
  • Coriander leaves for garnish

Instructions
 

  • Peel and chop senai kizhangu / yam into bite sized pieces. Deep fry them in oil till golden brown. Keep them aside.
  • Heat oil in a pan. Add mustard seeds into the oil. Once the mustard seeds are crackled add split urad dal.
  • Once urad dal is browned, add chopped shallots/onions, dried red chillies and curry leaves.
  • Saute the onions till they turn translucent and then add chopped tomatoes.
  • Now add turmeric powder and salt and mix everything together.
  • Cover and cook till the tomatoes turn mushy.
  • Now add red chili powder, coriander powder, asafoetida and fenugreek powder.
  • Mix everything and cook till the raw smell of masala powders goes off.
  • Add tamarind extract and pour a cup of water and bring it to a boil.
  • Now add the fried yam pieces and simmer for 10 minutes.
  • Lastly add half a teaspoon of jaggery powder and switch off the stove.
  • Garnish with chopped coriander leaves.
  • Serve hot with steamed rice!!

Notes

  • Use aged yam to reduce itching. Deep frying helps in eliminating the itching too.
  • Use can use onions instead of shallots.
  • Use can add coconut paste along with tamarind water to get a thicker gravy.
Keyword Curries, Curry recipes, yam recipes

Other curry recipes on the blog,

Vendakkai Puli Kulambu

Cauliflower Curry

Brinjal Curry

Black eyed bean curry / Cowpea sambar

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