Karunai Kizhangu Masiyal Recipe| Yam Masiyal Recipe

Karunai kizhangu is the excellent side dish for rice and sambar. We could know karunai kizhangu has more health benefits. Since good to have karunai kizhangu in our diet. Karunai kizhangu masiyal Step by step instructions below

Preparation time: 10 minutes

Cooking time:20 minutes

Total times:30 minutes

Serving: 4

Course: Lunch

Cuisine: south Indian recipe

Ingredients:

5 Karunai kizhangu

1 gooseberry size tamarind

1 tblsp Red chili powder

½ tsp Turmeric

Salt to taste

Water as needed

For Grinding:

(1 cup=200 ml)

½ Cup Grated coconut

1 tsp cumin seeds

3 Garlic, Peeled

10 sambar shallots, peeled

For Tempering:

1 tsp Mustard seeds

1 tblsp oil

1 sprig curry leaves

Preparation:

1.       Transfer Cumin seeds, Garlic and grated coconut to the blender, grind it as smooth paste and keep aside

2.      Transfer the peeled sambar shallots to the blender, grind it as smooth paste and keep aside

3.      Wash 4 to 5 times karunai kizhangu and keep aside

4.      Soak tamarind in hot water for 15 to 20 minutes. Extract the pulp and keep aside

Method:

1.       Transfer the karunai kizhangu to the cooker along with water and cover the lid for 3 to 4 whistles

2.      Once the pressure cooker settle down open the cooker, check whether Karunai kizhangu cooks well and let them sit for cool

3.      Peel the kizhangu skin and keep aside

4.      In a pan add extracted tamarind pulp and smashed karunai kizhangu

5.      Add grinded sambar shallots and coconut paste

6.      Add chilli powder,turmeric and required salt. Let them cook till the masala raw smell disappear

7.      Meanwhile heat a pan, add 1 tblsp oil and mustard seeds

8.     When mustard seeds crackle, add curry leaves

9.      Pour the tempering over the Karunai kizhangu masiyal and mix well

10.  Serve the Karunai kizhangu masiyal with rice and sambar

Step by Step Pictorial Instructions

Wash 4 to 5 times karunai kizhangu

Transfer the karunai kizhangu to the cooker along with required water

Cover the lid for 3 to 4 whistles

Once the pressure cooker settle down open the cooker, check whether Karunai kizhangu cooks well and let them sit for cool

Peel the kizhangu skin and keep aside

In a pan add extracted tamarind pulp 

Add smashed karunai kizhangu

Mix well

Add 1 tblsp chilli powder, turmeric powder and required salt

Add Grinded sambar shallot paste

Add Grinded coconut paste

Mix well and let them cook till the masala raw smell disappear

Karunai kizhangu masiyal ready

Meanwhile heat a pan, add 1 tblsp oil and mustard seeds

When mustard seeds crackle, add curry leaves

Pour the tempering over the Karunai kizhangu masiyal

Mix well

Serve the Karunai kizhangu masiyal with rice and sambar