Monday, July 14, 2014

கருணை கிழங்கு மசியல் / Yam Mashed Gravy / Karunai Kizhangu Masiyal

This gravy / kozhambu can be served as side dish or simply mixed with plain rice.The recipe is simple only peeling and cutting yam is little time consuming

Ingredients
Part 1 - Pressure Cooker
  • Yam / Karunai Kizhangu - 2 cups (chopped into cubes)
Part 2 - Tamarind Extract
  • Tamarind - one lemon sized ball
  • Luke warm water - 2 cups
  • Turmeric - a pinch
  • Salt - 1 teaspoon
  • Hing - little
  • Sambar Powder - 3/4 teaspoon
Part 3 - Seasoning and Saute
  • Oil - 2 teaspoons
  • Mustard seeds - 3/4 teaspoon
  • Urad dhall - 1/2 teaspoon
  • Channa dhall - 1/2 teaspoon
  • Curry leaves - little
  • Green chillies - 3 or 4
  • Small onions - 10 nos (peeled and chopped)
Part 4 - Others
  • Jaggery - 1 teaspoon
  • Coriander leaves - to garnish
Method
Step 1 - Pressure cooking 
  • Take yam pieces in a pressure cooker add little turmeric to it.Sprinkle water and pressure cook for 2 whistles
Step 2 - Tamarind extract
  • Soak tamarind in luke warm water for 15 minutes
  • Squeeze and extract tamarind juice.Discard the pulp
  • Add sambar powder, hing, salt and turmeric to it.Mix well
  • Now we have cooked yam and tamarind extract
Step 3 - Mashing and mixing
  • Mash the cooked yam using pav bhajji smasher
  • Pour tamarind extract to it and mix well.Keep it ready

Step  4 - Seasoning and Saute
  • In a kadai heat oil and splutter mustard seeds.Fry channa and urad dhalls
  • Season with curry leaves and green chillies
  • Add small onions and saute it with a pinch of salt
Step 5 - Masiyal
  • Pour the tamarind extract mixed with mashed yam to it.Allow it to boil for 5 minutes till the raw smell of the tamarind goes
  • Add jaggery powder and mix well
  • Switch off the stove after 2 minutes
  • Garnish with coriander leaves before serving