Karunai Kizhangu Masiyal

Ingredients:

• Karunai kilangu (Yam) - 500gm
• Small onions - 200gm
• Garlic - 100 gm
• Tomato - 1
• Tamarind - size of a lime
• Chilli powder - 3tsp
• Turmeric powder - 1 tsp
• Salt - to taste
• Curry leaves - few strings
• Pepper - 2 tsp
• Urud Dhal - 1 tsp
• Red chillies - 5 to 7
• Asafoetida - 1/2 tsp
• Oil - 5 tbsp

Method:

Pressure cook yam and remove the skin.

Make a solution of tamarind and salt.

Peel and slice the onions and garlic. Chop the tomato.

In a large mixing bowl, smash the onions and garlic by hands, add the cut yam and mash all well, slowly add the tamarind salt solution and mix well. Add turmeric and chilli powder. 

Mix well and check for salt and spice.

Heat oil in a heavy based vessel (a cooker pan or a kadai) add pepper, split urudh dhal, dry red chillies, curry leaves and asafoetida.

Pour the semi solid yam mix into it and cook well.
Cook till the water content evaporates and the oil comes out of the mix.

Note: This dish is a best combination for curd rice. It will take a long time for mix to get cooked and the oil to come out. Adding enough oil will help the dish cook well. This could be kept out of refrigerator for a day and can be stored even for a week in fridge. A good dish to take during travelling.