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.
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.