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
8 comments :
Innovative chutney..
this is something very new to me....looks nice
Never tried pidi karanai, nice recipe
i used to make by adding little tomato also,it is very healthy and taste great with hot rice.love the wonderful platter with vadagams.
delicious masiyal n happy vacation too :-)
yummy and inviting dear
it looks so yummy and delicious.Inviting clicks.
Yam gravy, quite a droolworthy dish.
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