Karunai Kizhangu Recipe – Authentic Tamil Nadu Yam Curry

Last Updated on 2 months by Neha Deshmukh

Karunai Kizhangu Recipe – Authentic Tamil Nadu Yam Curry

Introduction

Oh, Karunai Kizhangu! This humble yam curry holds such a special place in my heart. It reminds me of my grandmother’s kitchen, filled with the aroma of tempering spices and the comforting warmth of a home-cooked meal. This isn’t just a recipe; it’s a little piece of Tamil Nadu tradition I’m so excited to share with you. It’s surprisingly easy to make, and the result is a flavourful, satisfying dish that’s perfect with rice and a side of something crunchy.

Why You’ll Love This Recipe

This Karunai Kizhangu recipe is a winner for so many reasons! It’s packed with flavour – that beautiful balance of earthy yam, tangy tamarind, and fragrant spices. It’s also a wonderfully comforting dish, perfect for a cozy weeknight dinner or a special occasion. Plus, it’s a fantastic way to explore the diverse and delicious cuisine of South India.

Ingredients

Here’s what you’ll need to create this authentic Karunai Kizhangu curry:

• 8 Karunai Kizhangu (black yam), pieces
• 1 Onion, whole
• 7 Green chillies, pieces
• 1 teaspoon Tamarind
• ?? teaspoon Asafoetida (Hing)
• 2 teaspoon Oil
• ?? teaspoon Mustard seeds
• ?? teaspoon Methi seeds (fenugreek seeds)
• 1 teaspoon Urad dal (split black lentils)
• 1 sprig Curry leaves
• Salt, to taste

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Karunai Kizhangu: We’ll dive deeper into this amazing root vegetable below!
• Tamarind: I prefer using tamarind paste for convenience, but you can absolutely use a block of tamarind and soak it in warm water to extract the juice.
• Asafoetida (Hing): A little goes a long way! It has a pungent smell in its raw form, but it transforms into a delicious, savoury flavour when cooked.
• Spices: Don’t be shy with the mustard seeds, methi seeds, and urad dal – they’re the heart of the South Indian tempering.

Karunai Kizhangu (Yam) – A Deep Dive into this Root Vegetable

Karunai Kizhangu, also known as black yam, is a staple in Tamil Nadu cuisine. It has a slightly earthy, nutty flavour and a unique texture that becomes beautifully smooth when cooked. It’s also incredibly nutritious, packed with fibre, vitamins, and minerals. You can usually find it at Indian grocery stores, or sometimes at Asian markets.

Tamarind – The Sour Backbone of South Indian Cuisine

Tamarind is essential for that signature tangy flavour in South Indian dishes. It adds a wonderful depth and complexity that you just can’t replicate. The sourness balances the richness of the yam and the spices beautifully.

Asafoetida (Hing) – Understanding its Unique Flavor Profile & Uses

Asafoetida, or hing, is a bit of an acquired taste, but trust me – it’s worth it! It adds a savoury, umami flavour that’s unlike anything else. It’s also known for its digestive properties. A pinch is all you need to elevate your cooking.

Mustard Seeds, Methi Seeds & Urad Dal – The Classic South Indian Tempering Trio

These three ingredients are the foundation of almost every South Indian curry. When heated in oil, they release their fragrant aromas and create a flavourful base for the dish. The mustard seeds pop, the methi seeds add a subtle bitterness, and the urad dal provides a nutty crunch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the karunai kizhangu pieces well. Then, pressure cook them in enough water for about 3 whistles. Let them cool completely before peeling the skin.
2. While the yam is cooking, soak the tamarind in a little warm water and extract the juice. Cube the onion and slit the green chillies.
3. Once the yam is cool enough to handle, mash it or grind it to a smooth consistency. A smooth texture is key for this curry!
4. Heat the oil in a kadai (or a deep pan). Add the mustard seeds, methi seeds, urad dal, asafoetida, and curry leaves. Let the mustard seeds splutter and the spices become fragrant.
5. Pour in the tamarind extract, add the remaining asafoetida, and salt. Bring the mixture to a boil.
6. Gently mix in the mashed karunai kizhangu. Add a little water if needed to achieve a sambar-like consistency.
7. Simmer for about 2 minutes, allowing the flavours to meld together. Serve hot with steamed rice and a side of vadam (papad) or a vegetable curry.

Expert Tips

• Don’t overcook the yam! You want it to be tender but still hold its shape.
• Adjust the amount of green chillies to your spice preference.
• Taste and adjust the salt and tamarind levels as needed.

Variations

• My Family’s Touch: My aunt always adds a small piece of jaggery to balance the sourness of the tamarind. It’s a lovely addition!
• Coconut Milk: For a richer, creamier curry, add about 1/2 cup of coconut milk during the simmering stage.
• Vegetable Boost: Feel free to add other vegetables like drumsticks or eggplant for extra flavour and nutrition.

Vegan Adaptation

This recipe is naturally vegan! No modifications needed.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment – Mild to Spicy

• Mild: Reduce the number of green chillies to 2-3.
• Spicy: Add an extra 2-3 green chillies, or a pinch of red chilli powder.

Festival Adaptations – Incorporating Karunai Kizhangu into Special Occasions

Karunai Kizhangu is often made during festivals like Pongal and Onam. It’s considered an auspicious vegetable and is believed to bring good luck.

Serving Suggestions

This Karunai Kizhangu curry is best served hot with:

• Steamed rice
• Vadam (papad)
• A side of vegetable curry
• A dollop of ghee (clarified butter)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Karunai Kizhangu and where can I find it?

Karunai Kizhangu is black yam, a root vegetable popular in South Indian cuisine. You can find it at Indian grocery stores or Asian markets.

Can I use a different type of yam if Karunai Kizhangu is unavailable?

While Karunai Kizhangu has a unique flavour, you can substitute it with other types of yam, like white yam or Japanese yam. The texture and flavour will be slightly different, but it will still be delicious.

How do I know when the Karunai Kizhangu is fully cooked?

The yam should be tender and easily pierced with a fork.

Can this recipe be made in an Instant Pot?

Yes! Pressure cook the yam for about 8-10 minutes, followed by a natural pressure release. Then, proceed with the rest of the recipe as instructed.

What is the best way to balance the sourness of the tamarind?

A pinch of jaggery or a teaspoon of sugar can help balance the sourness of the tamarind. You can also adjust the amount of tamarind juice to your liking.