கருணைக்கிழங்கு குழம்பு | Elephant foot yam curry | Karunai kizhangu kuzhambu | Kalyani Kitchen#60
Channel: Kalyani Kitchen
Date: 2020-05-23

[Turn on CC for English Subtitles - click on 'tamil', a mistake in the heading, its actually english subs]
I think கருணைக்கிழங்கு #karunaikizhangu #elephantfootyam has become a forgotten vegetable. Maybe people find it tuff to handle the itching caused  by this tuber. The presence of calcium oxalate in fine crystals causes itching of fingers, throat and tongue. Hence it is necessary to boil the tuber before using it. We have boiled the yam and then removed the skin before using it in the kuzhambu. 
Due to its alkaline properties, souring agents such as Tamarind, lemon, etc. are also added to control throat and tongue irritation.

This is so so good for your body, just google the humongous benefits of elephant foot yam. The list goes on and on. Also its cooked during Diwali (And pongal for tamilians), as it is widely believed that Goddess Lakshmi resides in it.
One interesting fact is flowers of elephant foot yam plan can also be cooked. Goans make a dish called sunnachi bhaji with it.( Though fully grown petals have a foul smell.)

Hope I have convinced you to buy this tuber and give it a try. I will share few more recipes which use elephant foot yam and other various tubers soon. Let’s make it a series. Ok, let’s dive into the recipe now.

Ingredients :

3 spoon – Nalennai [Gingelly oil]
¾ spoon – Milagu [Peppercorns]
½ spoon – Vendhayam [Fenugreek]
7-8 : Chinna vengayam [Shallots]
3 pods – Poondu [Garlic]
1 – Thakkali [Tomato]
1 arc - Karuveppilai [Curry Leaves]

7-8 Nos. : Karunai Kizhangu [Elephant foot yam ; Boiled with 1 spoon of Salt for 10-15 minutes and then skinned] Chopped into bite sized pieces.

Puli thanni [Tamarind water] : 1 spoon - Kal uppu 1 spoon and a small gooseberry size Puli[Tamarind]  soaked in water. [We usually use the water in which rice had been washed, tasty and healthy].

2 ½ to 3 cups of Water needed approximately. 

2 spoon – Sambar podi [Sambar powder]
¼ spoon - Manjal [Turmeric powder]
A pinch of – Perungayam [Asafoetida]
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