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Senai kizhangu kuzhambu

Senai kizhangu kuzhambu / Elephant yam or karunai kizhangu added in a tangy delicious gravy prepared for rice. We make it just like any other puli kuzhambu. This is very good for health.
Prep Time20 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 4


  • ¼ Senai kizhangu / elephant yam 1 cup sliced
  • 1 tablespoon Tamarind packed
  • 8 Small onion
  • 8 Garlic flakes
  • 1 tablespoon Sambar powder
  • ½ teaspoon Red chilli powder optional (Kashmiri, mild)
  • ¼ teaspoon Pepper powder
  • ¼ teaspoon Turmeric
  • ½ teaspoon Jaggery
  • Salt – as needed
  • Sesame oil – for topping

To temper

  • 1 tablespoon Sesame oil
  • ¼ teaspoon Fenugreek seeds
  • ½ teaspoon Mustard
  • 1 teaspoon Urad dal
  • 1 teaspoon Toor dal
  • 1 teaspoon Cumin seeds
  • 1 Curry leaves sprig


  • Soak tamarind in hot water for ½ hour and extract tamarind juice.
  • Slice off the skin of the yam and cut into small, thin squares.
  • Heat the tamarind extract with more water (total 4 & ½ cups) and add the chopped yam to it. Let it get cooked atleast half.
  • Add sambar powder, turmeric, salt and red chilli powder (if adding) to the boiling kuzhambu.
  • Mean while, heat a kadai with oil and temper with fenugreek, mustard, urad dal, toor dal, cumin seeds and curry leaves in order. Add roughly chopped onion and garlic to it and fry for 2 minutes in medium flame.
  • Add it to the boiling kuzhambu. let it boil until the vegetable gets cooked properly and the volume reduces.
  • Lastly add jaggery, pepper powder. Once thick, add sesame oil and switch off the stove.


  • Yam takes time to cook, so slice thinly. Also  make sure it gets cooked soft in the gravy.
  • If you do not have sambar powder, you can use store bought (shakthi or aachi sambar powder).
  • Adding red chilli powder gives good colour, but make sure to use mild in spice, bright in colour ones
  • Jaggery, pepper powder adds flavour, you can skip it too.
  • Make sure to balance the taste of tamarind, spice powder and salt.