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vatha kuzhambu (Karunai kizhangu vatha kuzhambu)- Famous Indian recipes

vatha kuzhambu

How to prepare vatha kuzhambu (Karunai kizhangu) ?

Ingredients:

  • Karunai kizhangu (Colocasia yam ) – 7  no’s

For grinding:

  • Oil – 2 spoons (cooking oil)
  • Small onion- 1 cup (cleaned)
  • Garlic – 3 no’s
  • Tomato – 2 no’s (medium size chopped)
  • Coconut – ½ cup (grated)
  • Vatha kuzhambu powder – 4 tsp

For Seasoning:

  •  Sesame Oil – 3 spoons
  • Mustard seeds – 1 tsp
  • Bengal gram – 1 tsp
  • Big onion – 1 (sliced)
  • Curry leaves – few
  • Turmeric powder – ½ tsp
  • Chili powder – 1 tsp
  • Salt as needed
  • Tamarind – small gooseberry size
  • Coriander leaves for garnishing.

Steps to cook Karunai kizhangu:

  1. First soak the tamarind in water for 10 minutes then extract the pulp and keep it aside.
  2. Next wash Karunai kizhangu in running water then remove the skin and cut it in to half.
  3. Now switch on the stove, place a heavy bottom pan then pour sesame oil and heat it.
  4. Once oil heated add mustard seeds, Bengal gram, when it is splutter add sliced onion, curry leaves and fry for a minute.
  5. Next add Karunai kizhangu, fry for a minute then add turmeric powder, chili powder and salt as needed.
  6. Now add tamarind extract and allow it to cook until kizhangu become soft. (Check water level while we cooking Karunai kizhangu)

Steps to cook vatha kuzhambu:

  1. In a pan add oil, when it is heated add small onion and fry for 2 minutes.
  2. Next add garlic, vathakuzhambu powder, and fry till we get nice aroma. (Don’t over fry)
  3. Now add grated coconut and fry for a minute, then add tomato, fry all the ingredients well, now switch off the stove and allow it to cool down.
  4. Take a mixture grinder and pour the masala, add little amount of water and grind well.
  5. Check the Karunai kizhangu whether it is cooked well or not, then add grinded masala and mix well.
  6. Now add required amount of water (kuzhambu consistency) and allow it to cook till the raw smell disappears.
  7. Check salt and spicy of the kuzhambu, if needed add it and cook for few minutes.
  8.  Now switch off the stove and garnish with coriander leaves.
  9. Spicy and simple Karunai kizhangu vatha kuzhambu is ready to serve.

Tips:

  • You should cook well kizhangu, because its having itchy property.
  • Use coconut oil in your palm to avoid itching problem, while we are cutting Karunai kizhangu.

Karunai kizhangu benefits:

  • The cooling effect of Karunai kizhangu can be a cure for Hypertension.
  • It is often use as a treatment for piles.
  • Karunai  kizhangu helps to maintain the hormonal balance by increasing the estrogen level in women. It can relieve the women from pre-menstrual syndrome as well.
  • Please click here to view Kara kulambu recipes
  • Please click here to view Arachuvitta kuzhambu

 

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