Karunai Kilangu Masiyal is a Chettinad speciality and is served as side dish generally with curd rice.
Ingredients:
Karunai Kilangu (Senai/Elephant Yam) – 2 cups
Red Chilli Powder – 1 tsp
Cumin Powder – 1/2 tsp
Turmeric Powder – 3/4 tsp
Salt – 1 tsp
Tamarind Paste – 1/2 tsp
Onions – 1/4 cup, finely chopped
Tomatoes – 1/4 cup, finely chopped
Garlic – 3 cloves minced
For Tempering:
Oil – 2 tblsp
Curry Leaves – 2
Black Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Fennel Seeds – 1 tsp
Method:
1. Cut the yam in halves and cook in boiling water for 20 minutes till tender.
2. Peel and mash the yam to make about 2 cups.
3. Add chilli powder, cumin powder, 1/2 tsp of turmeric powder, salt and tamarind paste to the mashed yam.
4. Mix well and set aside.
5. Put the oil in a heavy pan over medium heat.
6. When the oil is hot add the curry leaves, mustard seeds, urad dal and fennel seeds.
7. Fry over medium heat for about 30 seconds.
8. Add onions, tomatoes, garlic and 1/4 tsp of turmeric powder to the seasonings.
9. Stir-fry for 3 minutes.
10. Add the mashed yam.
11. Mix well.
12. Stir in about 1 cup of warm water.
13. Cook covered over low heat for 5 minutes stirring occasionally.
14. Remove from heat and serve warm.
