Karunai Kizhangu Puli Kuzhambhu / Elephant Foot Yam in Tangy Sauce

Elephant Foot Yam is said to be a Blood Purifier, I use this in cooking once a month. This Puli Kuzhambhu is the one, i was planning to try, and i used Karunai Kizhangu / Suran in it, it came out so well. When we eat this Kizhangu / Suran, we will get a pricking sort of feeling on our tongues. to avoid it, this Suran should be washed in Tamarind water. also it can be cooked in tamarind water.

Ingredients:

Karunai Kizhangu / Suran / Elephant Foot Yam - 200 gms
Madras Onions / Sambhar Onion / Small Onion - 8
Garlic - 5 cloves
Tamarind - a small lemon size
Chilli Powder - 2 tbsp
Corriander Powder - 2 tbsp
Oil - 2 tbsp
Mustard - 1/2 tsp
Asafoetida Powder - a pinch
Curry Leaves - 8

Method:

Remove the Outer Brown skin of the Karunai / Suran / Yam. Wash and Cut them into small cubes. add a pinch of salt, 1/4 cup of water, a pinch of turmeric powder and boil it for 4 minutes till they are half-cooked.

Soak the Tamarind in a cup of warm water for about 5 minutes and squeeze the tamarind out. Add a pinch of turmeric powder, 2 tbsp of chilli powder, 2 tbsp of corriander powder to the tamarind water and mix well.

Heat Oil in a Wok or Pan, add mustard and let it pop, add asafoetida powder and curry leaves. Now add the Shallots / Small onions and Garlic and saute them for about three minutes, till they are semi-cooked.

Add the Boiled Suran / Karunai Kizhangu / Yam to the Pan and mix well with Onions. Now add the Tamarind water to the pan and mix well. Add salt to taste and add 1/4 of water and let it boil. after it starts bubbling, slow the flame and close the pan with a lid, and let it rest for 5 minutes.

Serve it Hot with Rice and Pappad. Cabbage Thoran makes a great side-dish for this.

My Lunch Platter Today, Cabagge-Peas Thoran, Karunai Puli Kuzhambhu and Buttermilk.

Check my Perfect Vadai and Thayir/Dahi Vadai's, which i prepared last week end.