Pidi Karunai Puli Kulambu is one of the best southindian gravies that is been prepared using the pidi karunai(Tamil) or wild yam(English) or dan kaanda(Hindi).
Generally, a week old pidi karunai would be selected for this gravy to reduce the itchiness of this kizhangu. In some places of Tamil Nadu, it would be prepared in the previous night itself, to serve it in the next day to avoid the itchiness.
This pidi karunai tastes good with tamarind based gravies and it can also be prepared without tamarind. Today we will see the gravy using tamarind.
The recipe video is given below. Please subscribe and share if you like.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Pidi Karunai Kilangu / Yam – 5
Gingelly oil – 6 tsp
Mustard seeds – ½ tsp
Fenugreek Seeds – ¼ tsp
Curry leaves – 1 sprig
Asafoetida – a big pinch
Small Onion / Shallots – ½ cup
Garlic – 5
Tomato – 1
Salt – to taste
Turmeric powder – ½ tsp
Kuzhambu Milagai powder – 2 tsp
Tamarind – 1 amla size ball
Water – 2 to 3 cups
Coriander leaves – for garnishing (optional)
1. Wash and Pressure cook the Pidi Karunai Kizhangu for 3
whistles. Once cooked, peel the skin and slice into thick ones. If the pidi karunai kizhangu is soft, make
thick slices, otherwise make thin ones.
2. Soak tamarind in a 2 and ½ cup warm water and extract the
3. In a pan, heat gingelly oil
4. Add mustard seeds, fenugreek seeds, asafoetida and curry
leaves. Let them splutter.
5. Add onion and garlic. Saute till onion becomes soft.
6. Add tomato. Continue sauteing till it becomes mushy.
7. Add turmeric powder, kuzhambu milagai powder and salt.
Mix well without burning.
8. Add tamarind water and mix well. Let it roll boil.
9. Add the pidi karunai kizhangu slices and mash one or two
slices using ladle.
10. Let the gravy comes to the desired consistency. Once it
is reached the desired consistency, add a teaspoon of gingelly oil and turn off the stove.
11. Garnish with coriander leaves and serve.
This pidi karunai puli kulambu is generally served with
steamed rice or plain rice. It also goes well with Millets, dosa and Chapathi.
1. Choose the pidi karunai kulambu that are one or two week(s) old to avoid the itchiness.
2. If you got only fresh ones, then make the gravy in the
previous night itself, to serve next day to avoid itchiness.
3. Instead of kulambu milgai powder, you can substitute