I learnt this Karunai kizhangu kuzhambu / Karunai kizhangu gravy from my MIL. Pidi Karunai kizhangu is called as Taro root in English. Some people name it as Yam as well. I made this pidi karunai kizhangu kuzhambu along with drumstick – mango poricha kuzhambu and banana stem pachadi for our lunch today.. It can be called as karunai kizhangu masiyal too. But we call this kuzhambu as "Karunai kizhangu chutney". This chutney tastes the best when mixed with plain rice. We can make this chutney with pumpkin , ridge gourd, brinjal and potato too. Procedure is the same but the quantity of tamarind and green chilies differ based on the vegetable..Do try this easy kuzhambu recipe for lunch. U’ll like it.. Pictures are taken in my mobile as I dint bring my camera to Salem. Soon I’ll update the pictures ..
INGREDIENTS
Coriander leaves – few |
METHOD
Innovative chutney..
ReplyDeletethis is something very new to me....looks nice
ReplyDeleteNever tried pidi karanai, nice recipe
ReplyDeletei used to make by adding little tomato also,it is very healthy and taste great with hot rice.love the wonderful platter with vadagams.
ReplyDeletedelicious masiyal n happy vacation too :-)
ReplyDeleteyummy and inviting dear
ReplyDeleteit looks so yummy and delicious.Inviting clicks.
ReplyDeleteYam gravy, quite a droolworthy dish.
ReplyDelete