Karunai Kizhangu Theeyal

Karunai Kizhangu Theeyal
Karunai Kizhangu Theyal
Im back after our vacation, its a long gap for my blog baby to give some proper attention.. things are back to normal here and started the regular busy routine.. this vacation was good with some beautiful memories.. and this recipe was drafted few months  back.. I’m little busy with regular routine, for a long time i was waiting to edit this main photo.. finally it comes here..

Karunai Kizhangu Theeyal, Karunai Kizhangu cooked with Roasted coconut masala and tamarind paste.. totally yum gravy… Theeyal is one of the traditional South Indian Curry .. typical Kerala preparation.. Colocasia is the english name, but i found mostly people confuse this Kizhangu with Elephant Yam(Senai Kizhangu).. we call this as Pidi karunai kizhangu..
There is lot of north indain dishes using this kizhangu, not only using this kizhangu there is some recipes using the colocasia leaves too.. its very rare to found the colocasia leaves here, Kizhagu is too tastier.. often i cook this for the kulambu, it tastes yum and all kind of side dishes goes well with this curry.. i have few more theeyal recipes  in my page, check out the below link.. do try and let me know how it turns for you..

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 Click the link and check other South Indian Curry In this Page..

 Prep Time: 30 mins    |  Cook time: 45 mins    |  Serves: 2


Karunai Kizhangu 250 gms
Onion(Shallots) 1/2 cup
Tomato 2 nos
Tamarind Paste/Tamarind Water 2 tsp/ 1/4 cup
Oil 3 tsp
Curry Leaves 1 spring
Salt as needed

Ingredients To Roast and Grind

Coconut 1/4 cup
Onion 5-6 nos
Garlic 4-5 pods
Pepper 1/2 tsp
Jeera 1 tsp
Curry Leaves 1 spring
Turmeric Powder 1/4 tsp
Chilli Powder 1 tsp
Coriander Powder 1 tsp
Sambar Powder 1 tsp
Hing 1/4 tsp


 1 .Wash and clean the Kizhangu, Pressure cook it for 2 whistles, make it cool peel them and chop it.

Screen Shot 2014 09 09 at 11 56 14 AM
 2. Heat a kadai and Roast coconut, onion, garlic, Jeera, Pepper, Curry leaves, Chillie powder, coriander powder, sambar powder, turmeric powder, Hing, Roast them in low-medium flame..
Screen Shot 2014 09 09 at 11 57 23 AM
 3. Make the roasted content to cool, grind them with few pieces of kizhangu and tamarind paste/ Tamarind water, Grind this to a smooth paste by adding little water.
Screen Shot 2014 09 09 at 11 57 40 AM
 4. Heat a kadai with oil, temper with Mutard, sliced shallots/Onion, curry leaves cook till the onion turn pink color, add in the Chopped tomatoes and cook them till they ooze out the oil..
Screen Shot 2014 09 09 at 11 57 59 AM
 5. Add the sliced karunai Kizhangu, salt and grinded masala, add some water and boil it in medium flame, cook till they separates oil..
Screen Shot 2014 09 09 at 11 58 42 AM


    • Roast the ingredients well, and grind the masala to buttery smooth.
    • Cook the curry in medium flame to separate the oil.
    • Adding some boiled kizhangu to grind masala makes the gravy thick.
    • Adjust salt and spice according to your taste

Karunai Kizhangu Theyal

“Karunai Kizhangu Theyal”

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