I learnt this Karunai kilangu gravy from my MIL.We call this as "karunai kizhangu chutney". I made this chutney along with
drumstick – mango poricha kuzhambu and
banana stem pachadi for our lunch today..It can be called as masiyal too.This chutney tastes the best when mixed with white rice.We make this chutney with pumpkin , ridge gourd, brinjal and potato.. Procedure is the same but the quantity of tamarind and green chilies differ based on the vegetable..Do try this easy chutney recipe for lunch. U’ll like it..
.Pictures are taken in my mobile as I dint bring my camera. Soon I’ll update the pictures ..
INGREDIENTS
- Yam / Pidi karunai kizhangu – 4 nos
- Tamarind – A big gooseberry size
- Big onion – 1 no
- Green chillies – 6 nos
- Salt & water – As needed
To temper
- Mustard seeds – 1/2 tsp
- Urad dal – 1/2 tsp
- Curry leaves – few
Hing / Asafetida – 2-3 generous pinches
Coriander leaves – few |
METHOD
- Chop the big onions finely and slit the green chillies into four halves..
- Wash and pressure cook yam . Remove the skin and mash it well . Add the tamarind extract and set aside.
- In a kadai , temper mustard seeds , urad dal and hing. Then add the onions , green chillies and curry leaves. Saute well.. Now add the mashed yam with tamarind extract , salt and the required water,add 2-3 pinches of hing again.
- Let it boil for few minutes , garnish with coriander leaves and serve hot with plain rice !!
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