Karunaikilangu Mor Kuzhambu | Yam More Kuzhambu 

Introduction

Yam Mor Kuzhambu is a flavorful and traditional South Indian dish made with karunaikilangu (elephant yam), slightly whisked curd, and a specially ground coconut masala paste. This recipe is a variation of the classic mor kuzhambu, which is a staple in Tamil Nadu households. The subtle tanginess of the curd combined with the earthy flavors of the yam creates a comforting and delicious dish that pairs perfectly with steamed rice.

While yam is the star of this recipe, you can easily substitute it with other vegetables like ash gourd, okra, or pumpkin. Yam adds a unique texture and richness to the kuzhambu, making it a must-try dish for anyone exploring authentic South Indian flavors.

Health Benefits of Yam Mor Kuzhambu

1. Elephant Yam is rich in dietary fiber, which supports digestion and prevents constipation. It is also known to lower cholesterol levels and improve heart health.

2. Curd (yogurt) is packed with probiotics that aid in digestion, boost immunity, and promote gut health.

3. Coconut Masala Paste provides healthy fats and adds a creamy texture, making the dish both nourishing and satisfying.

4. Spices like cumin and green chilies in the masala enhance metabolism and provide antioxidants.

5. This dish is gluten-free and cooling, making it a great choice for hot summer days.

Tips for Making Perfect Yam Mor Kuzhambu

1. Cooking the Yam: Ensure the yam is boiled until tender but not mushy to maintain its texture in the kuzhambu.

2. Whisking the Curd: Whisk the curd until smooth to avoid curdling when added to the curry.

3. Consistency: Adjust the thickness of the kuzhambu by adding water as per your preference. Keep it thicker for rice and slightly thinner for idiyappam or dosa.

4. Substitutes: If yam isn’t available, ash gourd (poosanikai) or bottle gourd (sorakkai) work wonderfully in this recipe.

5. Serve Fresh: Mor Kuzhambu tastes best when served fresh and warm. Avoid reheating as it may alter the texture of the curd.

Yam Mor Kuzhambu is a simple yet flavorful dish that showcases the versatility of South Indian cuisine. The richness of the yam, combined with the tangy curd and aromatic coconut masala, makes it a perfect choice for a comforting meal. Serve it with hot rice, a dollop of ghee, and a side of vegetable stir-fry or papad for a wholesome and satisfying lunch.

Whether you’re trying it with yam or experimenting with other vegetables, this mor kuzhambu is sure to become a favorite in your household. Try it today and savor the authentic taste of Tamil Nadu!

Ingredients 

Curd-1 cup (slightly whipped)
Yam(karunaikilangu)-1/2 cup(diced into cubes )
Turmeric powder -1/2 tsp
Salt to taste
Oil-1 tsp
Mustard seeds-1/2 tsp
Red chillies-1 no
Curry leaves a few
Asafoetida-1/4 tsp

For Paste 

Grated coconut -2 tbsps
Fried gram(Pottukadalai )-1tbsp
Green chillies -4 nos
Ginger-1 inch piece

Asafoetida a pinch

Method

👉Remove the skin of the yam , wash well and cook it in a pressure cooker for 2 whistles adding just enough water to cover the yam and set aside.Drain the water set aside.

👉Grind the ingredients given for paste to fine paste adding very little water set aside .
👉Now slightly whip the curd , add turmeric powder,salt,ground paste to it in a vessel and set aside.
👉Heat oil in a kadai add the mustard seeds, red chillies ,curry leaves , asafoetida allow it to splutter, pour the curd mixture to it and finally add the cooked yam (after draining the water).check for salt.
👉Bring it to a boil and immediately remove from stove.serve hot with rice.


Preparation time -15 mins

Serves-4

Note-

✍️Only slightly whip the curd.
✍️Don't boil the kuzhambu for a long  time it will become watery.