Karunai kilangu puli kulambu|Yam curry - Food lover

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Karunai kilangu puli kulambu|Yam curry

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Foodloverarea. Co

I have done tamilnadu style karunai kilangu puli kulambu. In this , I had not used coconut, because I want it to be hot and spicy. If you like mild gravy taste, then add coconut paste at last. And one more tip, if you are doing this for more than 4 members, grind the sauted onion ,tomato and then add it to this gravy.  

If you done this, the whole day you can have it, with a simple side dish appalam. Just have it with white rice. For the best taste , use gingelly oil. 


Foodloverarea. Co


  • Karunai kilangu   - 5
  • Shallots                   - 15 to 20
  • Garlic                      - 10 cloves
  • Tomato                   - 1
  • Green chilli.           -1
  • Tamarind.              - 1 lemon size.
  • Kuzhambu powder - 2 tbsp
  • Salt, curry leaves as required.
  • Mustard Seed        - 1/4 tsp
  • Fenugreek.             - 1/4 tsp
  • Gingelly oil             - 4 tbsp          


Lets , first make ready all ingredient and start with our cooking.


  1. Put the yam inside cooker, add water until it sink. Allow for 1 to 2 whistle.allow it to cool
  2. Now peel the yam skin and cut into 4 to 5 piece. Take aside.
  3. Take lemon size tamarind.
  4. Soak tamarind in warm water for 5 to 10 minutes.
  5. Now extract tamarind juice, with that add 2 tbsp kulambu podi, required salt and mix well. Keep aside.
  6. Cut shallot, tomato, green chilli. Peel the skin of garlic and take aside.
Now lets see the direction . switch on gas stove and start ......

  1. Heat pan, add 2 tbsp gingelly oil. Now add mustard seed, fenugreek seed. Let it split. Now add onion, green chilli and saute it.    
  2. Now add curry leaves and tomato.
  3. Saute until tomato get mashed well.
  4.     Now add tamarind masala juice, and add some water according to your consistency.
  5. Cover and cook for 10 min. (Until raw smell goes)
  6. Now add sliced yam one by one by making in low flame. Allow it to cook for 5 more minutes in low flame. Finally add 2 tbsp gingelly oil and turn off     the flame.    
Now your tasty karunai kilangu puli kulambu is ready . Serve it with hot steamed rice and appalam.   

Thank you!                                       

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