KARUNAI KIZHANGU PULI KUZHAMBU/ELEPHANT FOOT YAM TAMARIND GRAVY

Elephant foot yam is very potential source of nutritional and medicinal values. Most of all its nutritional profile, it is a very low-fat veggie. In our rural areas, the people have been consuming this yam often to get its potency. 

This yam can be had only after removal its toxic contents. Before cooking, the  yam must be soaked in water for ten minutes to remove its rough contents. It has been cooked well and the outer brown skin is thoroughly washed and removed. Then it has been cut into various sizes to cook delicious recipes. There are many yummy recipes are available in kongu traditional culinary world. 


Before cooking we just learn some important medicinal values and nutritional profile of the elephant foot yam.

Medicinal profile:
Yam is consumed for its wonderful treatment of piles.
It helps to reduce cholesterol level.
It is the best food for diabetic people.
Sometimes it is termed as feminine food because of its maintenance of hormonal balance by increasing the estrogen level in women. It cures amazingly the premenstrual syndrome as well. 
It is good for the treatment of constipation.
It treats acute rheumatism.
It has cooling effect, 
It is a cure for hypertension.
It treats irregular bowel movements.

Nutritional information:

Potassium, calcium, magnesium and phosphorous are the main sources of Yam. 
It contains  omega-3  fatty acids. 
it has one hormone called Diosgenin a molecular hormone which treats potentially the cancer effects. 
It is high in vitamin B6 contents.

Now we will get ready to cook karunai kizhangu pulikuzambu 


Ingredients:

Karunai kizhangu (Elephant foot yam ) 100 gms
Coconut gratings half cup
Bengal gram to then the gravy one spoon
Tamarind one gooseberry size
Jaggery one piece
Fenugreek powder half spoon
Asafoetida one pinch
Mustard seeds one spoon
Sesame oil half cup
Cilantro leaves half cup
Curry leaves one sprig
Shallots half cup
Garlic pods four
Chopped tomatoes two
Red chilly one split
Red chilly powder half spoon
Coriander powder one tablespoon
Cumin Seeds  powder one spoon.

Procedure:

For blending:

Blend coconut gratings, bengal gram, garlic pods, coriander powder, cumin powder and tamarind into a fine paste.

For cooking:

Wash the yam and pressure cook allowing three whistles with one pinch of turmeric and salt required.
Set aside to release entire pressure and cool down/
Peel off the cooked yam and chop them into discs.
Heat the frying pan with oil over a medium flame.
Add mustard seeds to pop up.
Add shallots, curry leaves, red chilly.
Switch off the flame to avoid burning of the powders we are now adding.
Add turmeric, asafoetida and fenugreek powder and red chilly powder.
Stir for a while. 
Add yam  and stir fry.
Add tomato chops and saute for a while.
Transfer the paste and adjust with water.
Add salt needed to taste.
Allow to attain gravy consistency.
Pour the remaining oil and cilantro leaves.
Cook in a medium flame until the oil separates.

A Tongue tickling Karunai kizhangu puli kuzhambu is ready to serve with hot steamed rice.😊😋
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