Karunai Kizhangu Kuzhambu

Ingredients

Old karunai kizhambu ( small yam )    :     ½ kilo
Turmeric powder    :    1sp
Garlic    :    15 pods
Small onion    :    10
Tomato ( small )    :    2
Tamarind     :    a lemon sized ball   
Chilli powder    :    3 - 4 tbsp   
Coriander powder    :    5 tbsp    
Mustard    :    ½ tsp
Black gram dal     :    1 tsp
Fenugreek    :    ¼ tsp
Saunf ( aniseed ) powder    :    1 tsp
Curry leaves    :    a little
Asafoetida    :     ½ tsp
Cumin powder    :    1 tbsp
Oil    :    5 tbsp   

Method

Boil karunai kizhambu ( small yam ) with turmeric powder.
When cooked, peel skin and cut into small pieces.
Cut onion, garlic, tomato into small pieces.
Heat oil in a frying pan.
Add mustard, black gram dal,    fenugreek, curry leaves, asafoetida, onion, garlic and fry.
Add turmeric powder, tomato and fry.
Add karunai kizhangu and stir well.
Add cumin powder, chilli powder, coriander powder, saunf ( aniseed ) powder, cumin powder, salt and stir well.
Add 3 cups of tamarind extract and boil.
When the kuzhambu thickens and oil floats above, remove from the stove. 



Note: This recipe is taken from the book "108 Arusuvai Veg Samayal" by Vasantha Subbaiya published by Manimekalai Prasuram