Karunai Kizhangu Masiyal (Yam Masiyal)

What is it?

For those who are not aware of what is karunai kizhangu, it is the 'Ordinary Yam'.

There are two types of Yam ( Elephant Yam and Ordinary Yam)

Elephant Yam (Senai Kizhangu) is the one which is much bigger in size and sometimes sold as half piece(cut)
Ordinary Yam is the smaller ones (around the size of small potatoes) shown in the picture.

Ingredients:

1. Yam Ordinary (10 medium)
2. 2 Onions (medium)
3. 2 Green chillies
4. 6 Garlic flakes
5. 1/2 Cup tamarind paste
6. 1/2 tsp Mustard seeds
7. 1/2 tsp Fennel seeds
8. 1/4 tsp Turmeric powder
9. Curry leaves
10. Salt to taste

Directions

1. Chop onions and green chillies.
2. Cut garlic into pieces.
3. Wash the yam and cook it for 10 minutes.
4. Peel them and mash it properly.
5. Add 1/4 cup of water to tamarind paste.
6. Heat the oil and sputter some fennel seeds, mustard seeds and then add curry leaves.
7. Add onions, garlic pieces and chillies and fry till golden brown.
8. Now add mashed yams and turmeric powder.
9. Add salt and tamarind paste.
10. Mix it well.
11. Put it over medium flame till yams starts getting roasted.

Karunai Kilangu Masiyal is ready to serve!


Health and Medicinal value:

It is very good for stomach problems, motion problems and constipation problems.

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Chicken Kuruma

Ingredients

Chicken (skinless) - 1/2 kg(1 lb)
Green Chillies - 4
Cashewnut - 6
Cardamom - 2
Clove - 2
Sesame seeds - 2 spoon
Fennel seeds - 2 spoon
Cinnamon sticks - 2 (small)
Small onions - 8
Garlic - 6 pieces
Ginger - 1 piece
Coriander powder - 1 spoon
Turmeric powder - 1 spoon
Salt - 2 spoon
Shredded Coconut - 4 spoon
Big onion - 1
Tomato - 2
Oil - 3 spoon
Ghee - 1 spoon
Lemon juice - 3 spoon or 1/2 lemon
Cilantro leaves - few

Directions

1. Clean the chicken, cut into pieces and wash it with water and some buttermilk.


2. Add 2 spoon curd, mix the chicken and keep it aside.


3. Heat ghee in a pan and fry gren chillies(cut into 2 halves), sesame seeds, fennel seeds, cardamom, cloves and cashew.


4. Take the above mixture add, small onions, garlic and ginger and grind it.


5. Take the shredded coconut and grind it separately.


6. Cut the big onions diagonally into thin slices and saute in pan with oil, cinnamon sticks.


7. Then add tomato and saute for few minutesAdd the chicken, turmeric powder and mix.


8. Add the ground masala and coriander powder and mix.


9. If more spice is needed, you can add 1/2 spoon chilli powder.


10. Add 2 cups water and cook it for 10 minutes


11. Then add the ground coconut and boil for 5 minutes.


12. Once the chicken is cooked add cilantro leaves and lemon juice and switch off the stove.
    

Chicken kuruma is ready to serve.

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Pudalangai Kootu (Snake Gourd)

Ingredients

1. Snake Gourd - 1 ( small size)
2. Moong dal - 1/2 cup
3. Small Onion - 4
4. Green chillies - 2
5. Shredded coconut - 2 spoon
6. Sambar Powder - 1/2 spoon
7. Cumin seeds - 1/2 spoon
8. Urid Dal - 1/2 spoon
9. salt - 1 spoon
   

Directions

1. Clean the snake gourd and cut into small square pieces.
2. Boil the moong dal in water and when it is half cooked, drain the water, add the snake gourd pieces to it.
3. Cut onions into small pieces and it to the boiling mixture.
4. Fry 1/2 spoon cumin seeds, urid dal, 2 spoon shredded coconut, 2 green chillies and grind these in a mixer and add it to the boiling mixture.
5. When the dal and snake gourd are cooked enough, add sambar powder and salt and bring it to a boil.
6. Heat oil in a pan and sputter some mustard seeds, cumin seeds, urid dal and add this to the mixture, bring to a simmer for few minutes.
7. Switch off the stove and the kootu is ready to serve.
   

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Chow Chow Kootu (Bangalore kathirikkai or Chayote Squash)

Ingredients

1. Chow Chow (Chayote Squash) - 1
2. Moong dal or chana dal - 1/2 cup
3. Green chillies - 2
4. Shredded Coconut - 2 spoon
5. Cumin seeds - 1/2 spoon
6. salt - 1/2 spoon
7. turmeric powder - 1/2 spoon

Directions

1. Cut chow chow into small square shape pieces
2. Boil the dal( moong dal or chana dal) in water and when it is half cooked, drain the water, add the chow chow pieces and turmeric powder and salt to it and let it boil.
3. Grind the chillies, shredded coconut and cumin seeds into a paste and add it to the boiling mixture.
4. Once it is cooked, allow to simmer for few minutes.
5. Heat oil in a pan and sputter some mustard seeds, cumin seeds, curry leaves and add it to the cooked mixture.
6. Chow Chow kootu is ready to serve.
   
   

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Brinjal Kootu

Ingredients

1. Brinjal - 1/4 Kg (1/2 lbs)
2. Toor dal - 1/4 cup
3. Small Onion - 4
4. Sambar Powder - 1/2 spoon
5. Cumin seeds - 1/2 spoon
6. Urid Dal - 1/2 spoon
7. Curry leaves fewSalt - 1 spoon
8. turmeric powder - 1/2 spoon

Directions

1. Wash the Toor dal and cook it in a vessel.
2. When the dal is half cooked, cut the brinjal into small pieces and add it along with onions and turmeric powder.
3. Once it is cooked add the sambar powder and salt and bring it to a boil.
4. Heat oil in a small pan and sputter some mustard seeds, cumin seeds, urid dal and curry leaves.
5. Add this to the cooked mixture and switch off the stove.

Brinjal kootu is ready to serve.

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Chicken Chettinad

Ingredients
1-1/2 Onion
1000 grams Chicken
1/2 cup Chilli Powder
1/4 cup Coriander Powder
2 tsp Cumin seeds
2 tsp Fennel (Jeera)
20 clove Garlic
1 big Ginger
5 tsp Oil
to taste salt
1 cup Tomato

Directions

1. Wash the chicken and cut to pieces.
2. Mince garlic and ginger.
3. Powder pepper, cumin seeds and fennel together.
4. Fry the powders lightly and keep aside.
5. Season cloves in oil in a frying pan, add onion and tomato.
6. Saute well adding minced garlic and ginger.
7. Add chicken with little turmeric powder and cook for 10 minutes.
8. Add chilli /coriander powders, salt and mix well.
9. Pour 4 cups of water and boil.
10. When chicken is half boiled, add the half fried pepper, cumin seed and fennel powder and mix well.
11. When the gravy thickens to a paste, remove from fire.

Serve hot. Try it and let me know your feedback.