Karunai kilangu is a root vegetable. It’s more healthy. It’s made into curry fries and also chutney.
This chutney matches perfectly with hot rice. Not only add flavour to our meal.
It also helps cool the body, improves digestion and also helps with piles and constipation problems.
It can be stored for some more days.
Ingredients
- Elephant foot yam 250 g 1/4 kg
- Dry red chilli 15
- Urad dal 50 grams
- Sesame gingelly oil 50 ml
- Mustard seeds: 10 grams.
- Salt as required.
- Tamarind, a small lemon-sized ball, and asafoetida, a pinch
Method
1. Clean and wash the elephant foot yam. Sometimes itching presents prevents coconut oil from applying to our hands.
2. Then boil until soft, then mash it well. Then take the heat to the pan, add gingelly oil, and add urad dal and roast until light golden, and add dry red chillies and asafoetida.
3. Make fine powder.Then add the mashed yam and tamarind to the mixture and grind again to a paste.
4.Then take another pan, heat gingelly oil, add mustard seeds, and add the paste and cook on medium flame until the oil separates.
5.Serve with hot rice for the best taste.Add a teaspoon of gingelly oil serving for extra flavour.
6.Store in an airtight container in the refrigerator for up to one week.
Healthy Benefits
- It reduces body heat – it helps cool the body.
- It prevents piles and improves digestion and bowel movement.
- It relieves constipation – it is high in dietary fibre.
- Boosts digestion – gut health.
Dr. Augastina B.S.M.S., PGDY, is a passionate Siddha Doctor with a heart of gold. She believes in healing one step at a time. In her writing, you’ll find not just knowledge, but genuine care and a holistic approach to health and well-being.
