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 tbsp 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 tbsp 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 tbsp 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.