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