Thursday, 7 November 2013

Yam Curry/Sennai Kizhangu Kuzhambhu/Kulambhu

Yam Curry/Sennai Kizhangu Kuzhambhu/Kulambhu

OMG!!The last 2 weeks have been crazy for me. At work and at home, was crazy, with appraisals, more work, Diwali preparation, Guests at home and visiting people.

All this kept me away from the blog. I will try and post the various sweets and savories I made for Diwali in the coming weeks.

This is one of the favorite curry preparation. It tastes good with Dosa or Rice.


Yam - 250 Grams
Onion - 1 (Medium,chopped)
Tomato - 1 (Medium,Chopped)
Chilly powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric - A pinch
Garlic - 6 Pods (Deskinned and roughly mashed)
Tamarind - Lemon Sized soaked in 1 cup of warm water for 15 minutes
Oil -  2 Tablespoon (Gingerly Oil, preferably)
Salt -To taste
Pepper Powder - 1/2 Teaspoon


Clean the yam and wash it nicely. Cut them into slices of 3 inches.

In a pot, take some water, add Turmeric,a small piece of Tamarind and bring it to boil. To this add the cut and sliced Yam. Cook it till the yam is done completely.

Drain the water off and roughly mash the Yam and keep it aside.

In a pot, add oil and onion and cook till it is done. Then add the Tomato and salt and cook till the tomato is cooked well.

Then add the Chilly powder,coriander powder, turmeric, garlic. Saute this for 2-3 minutes.

To this add the Tamarind pulp and cook till the raw flavor of the masala and tamarind is completely gone.

To this, now add the roughly mashed Yam and cook it covered for 5 minutes.

Just before removing from the flame, add the pepper powder.


  • The yam should be completely cooked.
  • Do not mash the Yam completely. Just mash it roughly.
  • If you have a mud pot, use it for this recipe as it will taste amazing. 
  • Adding a tiny bit of tamarind in the water in which yam is cooked will remove the biting tendency of yam.


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