Yam kuzhambhu

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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  • 1/4 Kg - small yam (pidi karunai)
  • 1 small lemon-sized ball of tamarind
  • 4-5 - green chillies (long green ones)
  • 1/2 tsp - fenugreek seeds
  • 6-7 - long red chillies or 4-5 Guntur red chillies
  • 1/2 tbsp - mustard seeds
  • 1.5 tbsp - oil

How to Make Yam kuzhambhu

  • Add hot water to the tamarind and extract thick tamarind juice.
  • Wash the yam in water with which the rice was cleansed (this prevents the yam irritation in the throat).
  • Boil the yam in the pressure cooker up to 5 whistles, peel the skin and mash coarsely.
  • Heat oil in a pan (gingelly oil preferred), season with fenugreek seeds first and when it browns, add mustard seeds and allow to splutter.
  • Add red chillies, a little water and then the tamarind juice.
  • Add salt to taste and then the mashed yam and the slit green chillies.
  • Allow to boil well and when thick, remove from fire.