Karunai Kilangu Kulambu-Karunai Kizhangu Puli Kuzhambu-Yam Kara Kulambu Recipe

Puli Kulambu or Kara kulambu is a traditional and popular dish of Tamil Nadu. We love all kulambu varieties and I make kulambu once in a week. Today I am sharing with you kara kulambu prepared with yam/karunai kilangu.  Yam has lot of health benefits. As it is a rich source of fibre, it helps prevent constipation. It is also used in treating piles. It has cooling properties and is also said to cure menstrual problems. So it is good to include yam now and then in our diet. Learn to make yam kara kulambu following this easy recipe with step wise pictures.

Karunai Kilangu/Yam Kulambu

 Prep Time : 15 mins

Cook Time : 20 mins
Serves: 3-4
Recipe Category: Kulambu
Recipe Cuisine: South Indian
Author:

   Ingredients needed

   Yam/karunai kilangu -1/4 kg or 5 small ones
   Pearl Onion -15-20
   Garlic – 15-20
   Tomato – 1 chopped
   Sambar Powder – 2 tbsp
   Coriander Powder – 1 1/2 tsp (optional)
   Turmeric powder – 1/4 tsp
   Sea salt – 1 tbsp flat or as needed

   Tamarind – small gooseberry sized ball (around 20 grams)

   For the Seasoning

   Sesame Seed Oil – 3 tbsp
   Mustard seeds/Kadugu – 1 tsp
   Fenugreek seeds/vendhayam – 1/2 tsp
   Hing – a pinch
   Red Chilli – 1
   Curry leaves – a sprig

   For Garnishing

   Sesame seed oil – 1-2 tsp

Preparations 


Wash and pressure cook yam for 2 whistles until soft but not mushy. Peel the skin and cut it into 3-4 pieces.

Soak tamarind in a cup of hot water for 20 minutes. Extract tamarind water, add more water and extract more tamarind water. Discard the pulp. We need approximately 2 – 2 1/4 cup of tamarind extract.

Peel pearl onions and garlic. If the pearl onions are big, cut it into 2 pieces.

Method


Heat oil in a kadai/pan, add mustard seeds, when it splutters, add fenugreek seeds, hing, red chilli and curry leaves.


Add pearl onions and garlic and saute until it turns transparent.

Add tomato and saute for a few more minutes.


Add sambar powder, coriander powder and salt needed.

Saute for a few seconds.


Add tamarind water and let it boil on medium heat.


After 5 minutes, add the cooked yam and let it boil until it becomes a little thick and oil separates.

Drizzle a 1-2 tsp of sesame seed oil and turn off the heat.


Enjoy delicious yam puli kulambu with rice or even with dosa.

Note – Use Sesame seed oil for best results.

Our South Indian Lunch on that day

Vazhaikkai curry

Red amaranth-red mulai keerai kootu 

Yam kulambu

Curd in clay pot

If you are looking for more delicious South Indian kulambu recipes, do check my

South Indian Kuzhambu Varieties

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