Until a few days back, the thought of even trying this kuzhambu had not crossed my mind. But then suddenly, i had this craving to eat that kuzhambu and as luck would have it, i even spotted the yams here at a Tamil grocers’. After picking up a good ½ kg of kurka kizhangu which is poor yam in english, i came home with my mouth watering just at the thought of eating that kuzhambu. This is just an easy version of the kuzhambu but after a very deep, very gluttonous conversation with my co sister, i discovered that a special spice blend is added to this and i have also the recipe for the same. I shall share that recipe soon but in the meanwhile, i must say, this version is no less. So, make this for your Pongal spread this year and have a great time.
Chettinad Koorka Kizhangu Kuzhambu Recipe
- Koorka kizhangu/ Poor Yam ¼ kg
- Tamarind a small gooseberry size ball
- Hot water 2 cups
- Jaggery 2 tablespoon grated
- Sambar powder 1 tbsp
- Coriander powder 1 tsp
- Red chili powder 1 tsp
- Shallots 12 to 15 finely chopped
- Garlic 4 to 5 cloves chopped
- Rice flour 2 tsp
- Water 2 tbsp
- Oil 2 tbsp
- To temper
- Sesame oil 2 tbsp
- Mustard seeds 1 tsp
- Urad dal 1 tsp
- Fennel seeds 1 tsp
- Cumin seeds 1 tsp
- Hing a small pinch
- Curry leaves a sprig
- Dry red chili 1
- Soak the tamarind in hot water for 20 mins.
- In the meanwhile,Clean the yam thoroughly and pressure cook for 2 to 3 whistles.
- Once done, peel and slice the yam and set aside.
- Extract tamarind water from the soaked tamarind and discard pulp. Set aside.
- Heat a pan with 2 tablespoon oil and add the shallots and garlic.
- Fry till light brown.
- Now add the yam and fry till golden.
- Add the tamarind extract, salt and jaggery and let it simmer till raw smell of tamarind goes away.
- Bring down the flame to a medium low.
- Now, add the chili powder, sambar powder and coriander powder and mix well.
- Dissolve rice flour in 2 tablespoon water and add this to the mixture.
- Let the mixture simmer till it thickens.
- Once done, switch off flame.
- Heat a pan with sesame oil.
- Pop the mustard and follow with cumin seeds, fennel seeds, curry leaves, hing, red chili and urad dal in that order.
- Wait for the dal to brown a bit.
- Once brown, add this to the kuzhambu and mix well.
- Serve hot.
2. Addition of garlic is optional but recommended
3. Make sure you cook the yam thoroughly in tamarind or it may cause itching.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.