YAM (KARUNAI KIZHANGU) MASIYAL

INGREDIENTS:

Karunai kizhangu  300  grams (Pidi karunai is preferable)

Peeled small onion  3/4  cup

Thick tamarind extract  4  tbsp

Jaggery  2 tbsp  (Or as per requirement)

Chilly powder  1/2  tsp

Salt

Curry leaves  A few

Mustard seeds  1/2  tsp

Asafoetida  1/4  tsp

PREPARATION METHOD:

Pressure cook yam with 1/2  cup water.

Drain the water and remove the skin and mash it well.

Cut small onion.

Add 3 tbsp oil to a thick and broad bottom pan and add mustard seeds.

Add cut onion and asafoetida and fry in high heat.

Add curry leaves and when onion is soft add yam and tamarind extract.

Add salt, chilly powder and jaggery and mix well.

Check for taste and fry in high heat for 2 minutes.

Lower the heat to minimum and close the pan with a lid.

Mix it then and there and cook in minimum heat.

When the moisture is absorbed remove the lid.

Keep cooking in minimum heat till the masiyal is done.

It takes nearly 40 to 45 minutes.

Serve hot with hot white rice and a spoon of gingelly oil or ghee.

PS: Karunai kizhangu helps much in healing piles problem.