Tuesday, May 15, 2012

Karunai Kizhangu Masiyal/Yam Ordinary Gravy



Dried Karunai kizhangu - 5 to 6                  
Small onion-20( chopped)
Gingelly Oil (Nallennai) -2 tbsp
Urad dal - 1/2tbsp
Bengal gram - 1/2 tbsp
Asafoetida (Perungayam) - a pinch
Sambar powder-2 tbsp
Coriander powder-2 tbsp
Turmeric powder -  a pinch
Mustard seed-1 tbsp
Curry leaves- little
Coriander leaves -  little


Pressure cook the karunai kizhangu for 1 whistle. Then peel off the skin & smashed it.
keep aside.

Heat gingelly oil in a pan, add mustard seed when they crackle, add urad dal,bengal gram & asafoetida.

Add onion&garlic, cook until they transparent.Then add tomatoes and fry it  for 2 mins.

Now add sambar powder,coriander powder,turmeric powder,salt and add some water & stir it for 1 min. 

Under medium flame,add smashed karunai kizhangu & stir it until raw smell of masala goes off.

After some time,the oil will get separated from gravy.Then turn off.

Garnish with coriander leaves. Serve it with hot rice.

  • Only dried yam ordinary is used for cooking.
  • Only gingelly oil should be used for cooking yam ordinary. Other oil should not be used.

1 comment:

  1. Hi Rekha ,

    This is Punitha.

    I also follow this version.

    Tastes good, Keep it up....