June 21, 2015

Mashed Yam with Ginger and Dal (Karunai Kizhangu Masiyal Kizhangu)

An authentic Tamil Brahmin Recipe without onion and garlic. Tastes delicious with the flavours of ginger and green chilli. This Yam is different from Elephant Yam. A mouthwatering gravy to have with hot steamed rice and Pappads...

Serves: 4
Preparation Time: 10 mins
Cooking Time: 20 mins

Ingredients for making Karunai Kizhangu Masiyal Kuzhambu:

Yam  4 or 5
Tamarind juice 500 ml from a big lemon size tamarind
Finely chopped green chillies 3
Finely chopped Ginger 2 tea spoons
Fresh coconut 3 table spoons
Pressure cooked Thur dal 1 cup
Sambar Powder 3 tea spoons
Mustard seeds and cumin seeds for seasoning
Curry leaves

How to make Karunai Kizhangu Masiyal Kuzhambu?

Wash the yam well and remove all the dirts. Pressure cook it to 4  whistles. After getting cooled down peel off the skin and cut into small pieces with hand or mash them well roughly and keep aside.

Add some water and grind the coconut to paste and keep aside.
Heat a kadai  and boil the tamarind juice with turmeric powder and salt. Add the mashed vegetable, green chillies and ginger to it. Let them to boil well till the tamarind juice becomes half in quantity.

Now mix the sambar powder in half cup of water and add to the boiling gravy. Add a small piece of Jaggery. After the raw smell of the powder goes add the boiled thur dal and coconut paste and mix well.

Switch off the stove in two minutes.
Do the seasoning in 2 tea spoons of oil with mustard seeds and cumin seeds. Garnish with curry Leaves.

Note: Since we love to taste the small pieces of yam boiled in tangy gravy I usually don't mash them. Instead I cut them to small pieces and add. It gets the name masiyal since the boiled Yam is mashed and added  to the gravy.