10 December 2012,00:37 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the mustard seeds splutter and the dhal turns golden.
  • Add the onions, tomatoes, and garlic and turmeric powder. Stir-fry for 2-3 minutes.
  • Add the yam and mix it gently. Stir in the tamarind paste and Sambhar powder with 2 cups of water. Adjust seasoning with salt.
  • Stir in tomato puree and coriander leaves. Cook until the garlic is tender.
  • Add 1 more cup of water if the kulambu becomes too thick. Cook for few more minutes and serve.


  • 75 grams onions finely chopped
  • 175 grams tomato puree
  • 75 grams tomatoes finely chopped
  • 75 grams garlic cloves
  • ½ teaspoon turmeric powder
  • 1 tablespoon sambhar powder
  • ½ teaspoon tamarind paste
  • Salt, to taste
  • 30 grams minced fresh coriander leaves


  • 50 ml Cooking Oil
  • ½ teaspoon asafetida powder
  • 1 dried red chili
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon black mustard seeds  
  • Few curry leaves
  • 1 teaspoon urad dhal

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