ELEPHANT FOOT YAM PODIMAS/KARUNAIKIZANGU PODIMAS

Karunaikizhangu podimas is yummy and goes very well with Curd rice. Sometimes it may be taken as a delicious  and staple meal without a further combination' It is the best supplement of the cereals. It is good for our health since it treats piles, constipation, loss of appetite and it balances the hormones and maintains the estrogen level in women. So it is termed as feminine food because of its cure of the premenstrual syndrome. It controls the irregular movement of bowel system. It controls the blood pressure. It is good for diabetic people. It is support for the treatment of acute rheumatism. 

It is the amazing medicine for the treatment of bleeding piles. 

Hence our ancestors recommend this yam to consume weekly twice. 

Let us move to cook the karunaikizhangu podimas. It has the tendency of itching the throat when consumed. Before cooking, we have to treat this tendency of itching by following certain methods. Tamarind extract is added to remove the toxin of itching. 

Ingredients:

Elephant foot yam  6 nos 

Bellary onion two chopped fine.

Green chilly two split

Curry leaves 12 nos

Sesame oil two tablespoons

Mustard seeds one spoon

Cilantro leaves finely chopped half cup

salt to taste

Asafoetida one pinch

Turmeric powder one spoon

Red chilly powder half spoon

Coriander powder half spoon#

Tamarind one gooseberry size

Adequate water to cook and to soak the tamarind.

Procedure:

Wash the yams several times to remove the soil particles and pressure cook the yams with three whistles.

Set aside to cool down.

Peel off the skin.

Soak the yams in tamarind extract for half an hour.

Take out the yams and mash them with required salt. 

Coriander powder, turmeric powder and red chilly powder and asafoetida.

Heat a frying pan with sesame oil over a medium flame.

Add mustard seeds to splutter.

Add onion, green chilies and curry leaves.

Sprinkle asafoetida half pinch.

Now transfer the mashed yam and stir well.

Let the flame be low level.

Stir continuously till the oil is absorbed completely and the mashed yam becomes golden brown.

Add cilantro leaves and give a good stir again.

Switch off the flame and transfer the fried yam podimas in a serving bowl.

This yam podimas is familiar in chettinadu also.

There many variations of the cooking of this yam. It may be cooked as karunaikizhangu 

pulikuzhambu .

It is the best accompaniment with curd rice.

CARROT KHEER

Carrot kheer is so delicious to have and easy to make. 

Even Kids do this in a jiffy.




Ingredients:

Carrot four nos

Sugar 50 gms

Milk two cups
Almonds 10 nos

Cashews and raisins one tablespoon

Cardamom four

Cow ghee one tablespoon

Procedure:

Peel off the carrots and cut into  small pieces.
Bring to boil the two cups of water and add 10        
almonds and carrot pieces.
Allow to cook for five minutes.






















Set aside to cool.
Peel off the almonds.               






















Blend the carrots and almonds into a coarse         

      
paste in a mixer.

Add sugar and allow to combine together.       

Once the mixture gets thickened, add the                     
remaining milk and give a stir.

Fry the cashews and raisins separately in the      

ghee.

                                                                                       


Transfer the cashews and raisins to the boiling
carrot milk.

Add the crushed seeds of cardamom to the milk.

Now the Yummy carrot kheer is ready to have😊     

TARO CHOPS/CHEPPANGIZHANGU CHOPS

Ingredients:

Taro/cheppangizhangu 100 gms
Coriander powder one tablespoon
Turmeric powder one spoon
Red chilly powder one spoon
Pepper powder one spoon
Coriander leaves half cup finely chopped
Curry leaves one sprig
Shallots or bellary onion one finely chopped one tablespoon
Ginger gratings and garlic gratings one tablespoon
Mustard seeds one spoon
Fennel seeds one spoon
Salt to taste
Asafoetida half pinch
Mint leaves half cup finely chopped
Sesame oil quarter cup

Procedure:

Wash the taros several times to remove the clay.
Steam the taros in  a pressure cooker for 20 minutes.
Peel off the taros and chop discs shaped items.
Heat the oil over a medium flame in a frying pan.
Add mustard seeds to pop up.
Once it starts to pop up, add onion, curry leaves, mint leaves and coriander chops.
Saute for a while until the onion turns translucent.
Now reduce the flame to low.
Add turmeric powder, coriander powder, red chilly powder and asafoetida.
Add fennel seeds also.
Give a quick stir and add ginger garlic paste.
Saute for a while until the aroma of ginger and garlic gets.
Add the taro discs and sprinkle salt,
Allow the taros to turn golden brown and crispy.
Give a gentle stir.
Finally, sprinkle pepper and stir gently.


Crispy and tasty taro chops are to be collected in a dry serving bowl;
pairs very well with rasam satham, curd rice and buttermilk saatham.

Taro is a root vegetable. Taros's crunchy underground root is known as corm that is widely used as the root vegetable in the culinary world. They are free from gluten and rich in dietary fiber. It has good levels of B complex contents such as Vitamin B6, folate, Thiamin, etc.It is a good source of , flavonoids, zinc, copper, potassium, calcium and magnesium. It is supporting the regulation of heart rate.

Hence we may consume this root veggie in several versions of cooking methods.😊😊

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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