Karunai kizhangu poriyal | Elephant yam palya-How to make-Step by step photos

Cuisine Style: Tamil Nadu | Cooking Time: 10 minutes | To Serve: 3 | Type : Side dish, Fry, deep fry, chips | Take with : Rice, tea, coffee

Ingredients

• Karunai kizhangu [Elephant yam] –Half yam
• Turmeric powder – ½ tbsp
• Red chilli powder – ½ tbsp
• Garlic - 4 cloves[mashed]
• Curry leaves –1 spring
• coriander leaves –2 springs
• Coconut - 3 tbsp
• Asafoetida[Hing] - ½ tsp
• Tamarind – 1 inch piece
• Mustard seeds – 1 tbsp
• Chana dal – 1 tbsp
• Urad dal – 1 tbsp
• Oil - 2 tbsp
• Salt to taste
• Water as needed

Preparation

• Remove karunai kizhangu skin wash 2 to 3 times
• Cut into small cubes
• In a hot water, turmeric powder, tamarind & salt mix well.
• Add cubed karunai kizhangu and soak it for 15 to 30 min.
• Heat oil in a pan, add mustard seeds let it splutter.
• Add chana dal, urad dal, curry leaves & garlic saute
• Add asafoetida, coconut saute for a min.
• Add soaked karunai kizhangu, saute for 3 min
• Add turmeric & red chilli powder saute.
• Add water & salt cook till soft
• Once its ready cut off heat, serve hot with rice.

How to make Karunai kizhangu poriyal/Elephant yam- Step by step Pictures

Cut and remove the yam skin

Wash 2 to 3 times

Slice

Cut into equal size stripes

Cut into equal size cubes

Use sharp knife

Now its ready

In a bowl add water, turmeric powder

Add sea salt

Add tamarind

Add karunai kizhangu

Mix well

Soak it for 15 to 30 min

After 30 min drain water

Heat pan add mustard, & urad dal

Add garlic, curry leaves

Add asafoetida

Add elephant yam cubes

Add turmeric powder

Add red chilli powder

Saute for 3 min

Add water, mix well, cook till soft

Add grated coconut, cut off heat

Karunai kizhangu poriyal ready, serve hot with rice or millet

Elephant yam palya

Yam thoran