Serving: 2 |Type: Kuzhambu/Sambar

Ingredients:

Seasoning:

Method:

1. Pressure cook the karunaikkizhangu for 8 minutes.  When cooker has cool down, peel off the skin and cut into small round pieces.
2. Soak tamarind in half a cup of water, squeeze out the pulp and keep it aside.
3. Heat the pan with oil, add seasonings and fry it without burning.
4. Add onion, garlic, turmeric and salt and sauté well for 1 minute in medium flame.
5. Now add tomato sauté well until tomato get smashed.
6. Then add all of the powders  and add the boiled vegetable. Fry it for 1 minute.
7. Now add the tamarind pulp and water.
8. Boil it until it gets thick in medium flame.
9. Its take about 8-10 minutes to thicken.
10. Turn off the stove, add ½tsp sugar.

Note:

1. You  can serve with white rice.
2. You can use seapbenkizhangu (which is another type of yam (taroroot), if karunaikkizhangu is not available).
3. Instead of onion you can add shallots, which will give it a sweeter taste.