Daddy is very fond of tamarind based gravies that are sour, tangy and gives you that tinkling sensation. Amma makes these Kara kolambu with different ingredients. We have found that though the base is practically the same, the final taste changes based on the ingredient you add. Plus the fact that you got to cook certain vegetables in certain way before adding it to the gravy.
When Amma makes these Kara Kolambu with Shallot Onions, Okra, Manatakkali etc. We have never cooked with Yam. I have this tuber being cooked in various forms and some of the most delicious looking roasts are made with it. Yet because it gets itching sometimes, Amma has never cooked it at home. I remember my colleagues bringing yam that are roasted very crispy. I always declined saying I have never tasted it.
One of the change I have noted significantly after starting blogging has been being more open to trying out new ingredients. We finally decided that we should try Yam at home and one of the first dish that came to mind is Kanda Gadda Pulusu. This is one of the famous dishes from Andhra, yet I am not sure if what we made relates to that. Amma makes it more like how we make the Kara Kolambu as in Tamil Nadu.
Yam - Karnakalangu (Tamil), Kanda Gadda (Telugu)
Karnakalangu Kolambu | Kanda Gadda Pulusu
For Boiling Yam
Yam / Karuna Kizhangu / Kanda Gadda - 1 cup
Salt a pinch
Tamarind extract - a marble size.
For the gravy
Oil - 2 tsp
Curry leaves 5- 6
Mustard Seeds. Urad Dal - 1/2 tsp
Methi Seeds / Fenugreek - 1/4 tsp
Garlic - 2-3 cloves
Onions , chopped - 1/2 cup
Tomato - 1/2 cup
Sambar powder -1 tsp
Turmeric powder a pinch
Tamarind pulp - small lemon size.
Coconut paste - 2 tsp
Salt to taste
Method to prepare:
Wash and remove the outer covering of the yam. Cut into 2" size.
For boiling the Yam.
Soak the marble size tamarind piece in water. Extract the pulp after 10 mins. Add 1/2 cup to the pulp extracted from marble size tamarind. In a bowl, add the tamarind water with yam pieces, little salt and turmeric. Bring to boil. Cover and simmer for 5 mins. Then drain the yam pieces and discard the water.
For the gravy.
Soak the other tamarind in water and extract the pulp.
Heat oil in a kadai, temper with mustard seeds, methi, garlic, urad dal, curry leaves. Then saute onion, when it turns colour add tomato pieces. Add sambar powder, salt and simmer with lid covered. Cook for 5 mins till the tomatoes turns mushy.
Then add the cooked yam pieces. Cook on high flame. Then finally add coconut paste. Simmer for 5 minutes.
Serve with steaming rice.
Check out the Blogging Marathoners doing BM#5 along with me