Karunai Kizhangu masiyal (Smashed Yam Gravy)

Karunai Kizhangu masiyal is a popular dish in Tamil Nadu. Yam is a commonly used vegetable in South Indian recipes. There are two varieties of Yam. (This is one of my Mom's famous recipes) 

·         Yam or Karunai Kizhangu

·         Elephant Yam or Senai Kizhangu

We can use any of these two varieties to make the dish.

Ingredients:

·         Yam/Karunai Kizhangu  - 250 grms

·         Green Chilli                 - 4 nos

·         Ginger                        - 1 small piece

·         Mustard                      - 1 tsp

·         Urad dhal                   – 1 tsp

·         Coriander leaves        - a few

·         Turmeric                    – 1/4 tsp

Preparation of Ginger paste:

·         Take 1/2 the ginger and peal off the skin of the ginger. Grind the green chillies(2 nos) and the ginger to form a nice paste.

Method:

1. Peal off the skin of the yam and wash it well. 

2. Pressure cook the yam.(Leave it for about 3-4 whistles if you are cooking in a pressure cooker). 

3. After the yam cools, smash it well using a blender. This helps to avoid lump formation. 

4. Heat the oil in a thick bottomed pan. 

5. Add mustard seeds. When the mustard splutters, add urad dhal and sauté it until it turns golden brown. 

6. Now, add the smashed yam, turmeric powder, the green chillies and ginger paste, salt. 

7. Chop the remaining green chillies, the ginger and the coriander leaves.Add them to the mixture. 

8. Stir well and add some water if the mixture is thick. 

9. Cook for about 8-10 minutes. Keep stirring as the mixture can get settled in the bottom of the pan. The masiyal is ready to be served with rice.