Yam/ karunai kizhangu is a famous vegetable in Tamilnadu and there are two types of yam available in the market : elephant foot yam (Senai kizhangu in Tamil) and ordinary yam (karunai kizhangu or pidi karunai in Tamil). I have used karunai kizhangu to make this masiyal which is the best medicine to cure piles.
This masiyal is very easy to prepare and super tasty. The whole house would smell so good with the wonderful aroma of this masiyal while cooking. We usually enjoy this masiyal by mixing this with hot steamed rice and good amount of sesame oil. Just a word of caution here. Always choose old yam for making this masiyal otherwise it may cause itching in the mouth while eating and you can't enjoy the taste of this healthy masiyal.
Let's check how to make this aromatic yam masiyal.
Karunai Kizhangu Masiyal Recipe | Pidi Karunai Masiyal | Side Dish forLunch
Yam cooked and smashed in Tamilnadu style.
Calories
Ingredients
- Yam/Karunai Kizhangu - 4 nos medium sized
- Tamirnad - small lemon sized ball
- Small Onions - 6 nos
- Green chilli - 2
- Hing - 1/2 tsp
- Red Chilli Powder - 1 tsp
- Salt - as required
To Grind
- Grated Coconut - 1/4 cup
- Cumin Seeds - 1 tsp
- Small onions - 6
To Temper
- Gingelly oil- 2 tbsp
- Mustard seeds - 1 tsp
- Urad dal - 1/2 tsp
- Red chillies - 2
Instructions
Preparation
- Wash the Karunai Kizhangu well in water until all the muds are completely removed. Then add it in a pressure cooker and add water till it immersed level. Close the lid of the pressure cooker and pressure cook it for 5 whistles. Once pressure released, open the cooker and cool it down. Peel the skin off from the cooked karunai kizhangu. Set this aside.
- Grind coconut, cumin seeds, small onions to a fine paste by adding little water. Keep aside.
- Mash the peeled yam well with your hands or using a spoon. Keep it ready. Soak lemon sized tamarind in warm water and extract the juice. Add 2 cups of water to the extracted tamarind juice along with red chilli powder, hing, turmeric powder and salt.
- Add the mashed yam and coconut paste (prepared in step 2) to the tamirnad water. Mix it well to form a gravy and keep it ready.
Method
- Heat oil in a pan and add the items to temper. Fry them until mustard seeds cracks and urad dal turn brown. Then add curry leaves and red chilies. Fry for a minute. Then add onions and saute them well for 5 minutes or until they turn brown. Once the onions become sightly brown, add tamarind yam coconut paste mix to the pan. Mix well.
- Add water if needed. Boil the masiyal in medium flame for some good 20 minutes or until done. Add more seasame oil while the gravy is boiling. Switch off the flame once the masiyal becomes thick in consistency and oil separated in the edges of the pan.
Nutrition
Serving: 4g
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Preparation :
1. Wash the Karunai Kizhangu well in water until all the mud are completely removed. Then add it in a pressure cooker and add water till it immersed level. Close the lid of the pressure cooker and pressure cook it for 5 whistles. Once pressure released, open the cooker and cool it down. Peel the skin off from the cooked karunai kizhangu. Set this aside.
2. Grind coconut, cumin seeds, small onions to a fine paste by adding little water. Keep aside.
3. Mash the peeled yam well with your hands or using a spoon. Keep it ready. Soak lemon sized tamarind in warm water and extract the juice. Add 2 cups of water to the extracted tamarind juice along with red chilli powder, hing, turmeric powder and salt.
4. Add the mashed yam and coconut paste (prepared in step 2) to the tamirnad water. Mix it well to form a gravy and keep it ready.
Procedure :
1. Heat oil in a pan and add the items to temper. Fry them until mustard seeds cracks and urad dal turn brown. Then add curry leaves and red chilies. Fry for a minute. Then add onions and saute them well for 5 minutes or until they turn brown. Once the onions become sightly brown, add tamarind yam coconut paste mix to the pan. Mix well.
2. Add water if needed. Boil the masiyal in medium flame for some good 20 minutes or until done. Add more sesame oil while the gravy is boiling. Switch off the flame once the masiyal becomes thick in consistency and oil separated in the edges of the pan.
The tasty and aromatic karunai kizhangu masiyal is ready! Serve it with hot steamed rice! Tastes heavenly!
Notes:
- Choose old yam in order to avoid itching. Otherwise cook yams after 10 to 15 days after buying from the market.
- Use sesame oil generously for this masiyal to get the taste and it is added to remove the itching caused by yam.
- Cooking the yam in tamirnad water also known to remove the itching caused by yams.
- Wash the yam really well to get rid off muds completely.
- This masiyal recipe can be tried with Senai Kizhangu too.
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