- Wash & soak the kizhangu in abundant water for sometime to remove all the mud.
- Pressure cook in high flame for 1 whistle.It should be half done.(Skin should be hard to touch)
- Now grind all the items given above adding required salt & water to make a smooth paste.
- Remove the skin of the kizhangu and chop it round.
- Now mix the paste ans marinate for sometime. The kizhangu should be fully coated with the paste.
- Now heat the dosa tawa and sprinkle some oil. Cover Cook the marinated pieces for sometime.Keep the flame low for even cooking. flip the pieces to cook the other side and do the same.
- I Wanted a brown layer to be formed so i kept for a longer time.
- Finally garnish with coriander leaves and add lime juice if necessary.
- Karunai kizhangu Chops is ready !!
- If u want to try kolas , just cook the kizhangu well till it mashes.Mash it with ur hands and add the paste.Mix well. Add finely chopped onions and coriander leaves . Make small balls and deep fry them in batches.
- If u wish to try the same with senai / elephant yam , add little more tamarind paste by avoid the irritation in tongue.Add less tamarind paste to make the same with raw banana.
These tender and tropical perennials grow up to a height of 12-18inches (around 30-45cm) in a spacing of 24-36inches (around 60-90cm). The leaves are around 50 cm in length and consist of many oval leaflets. These plants bloom around spring producing mauve or magenta colored flowers with fragrance. 3-4 years are generally required for the corms to be harvested. These evergreen plants can be grown in container as well if the soil is acidic. Elephant yam is an edible tuber. It is one of the oldest plants known to provide food. It is so called because of its huge size and resemblance with the elephant foot. It is widely consumed as a food crop, usually boiled or baked.
It is preferred to buy elephant yam from the markets where it is available is a fresh condition. It is preferable to wear gloves while handling the elephant yam as the sap of these plants causes skin irritation.
Karunai Kilangu (elephant foot yam) can be consumed in many ways safely only after removal of its toxic materials. In scarcity of different staple foods, yam is used. So it is also sometimes referred to as a ‘famine food’. Before cooking, the wild forms must be soaked in water and boiled for a long time to remove bitterness. The outer brown skin of Karunai is thoroughly washed and removed. Then they are generally cut into small cubes. It can be boiled in clean water as well as with a pinch of turmeric in water. Delicious recipes are available for cooking elephant yam.
In seed bank vaults, the dried and packed seeds are stored at a sub zero temperature. The seeds resemble a flat lens. The light brown, apical seeds of diameter 5mm have membranous wings which are usually 10mm long and about 7mm wide.
Medicinal values It has been proved that Karunai Kilangu (elephant foot yam) has many medical benefits as its root is highly stomachic, restorative, carminative and tonic.
Nutritional and dietary information Karunai Kilangu (elephant foot yam) has a rich nutritional profile.
It provides energy about 330KJ/100g (approximately).
Potassium, Phosphorous and Magnesium are the key minerals found in elephant yam. It also contains trace minerals like zinc, copper and selenium.