Karunaikizhangu Masiyal/Mashed Yam Curry

Masiyal/Mashed Yam Curry

Karunaikizhangu Masiyal is a Chettinad special side dish, which is very popular among Nagarathars. It often used to find it's place in our lunch boxes, along with curd rice, when I was young.

 

Karunaikizhangu is referred to as Elaphant foot Yam. It's said to have anti-oxidant properties and Vitamin C. It can also regulate bowel movements and prevent constipation. It's often used to treat Piles.

However, for some people, it can cause a kind of itchiness in the tongue. Generally to avoid this, it’s cooked with sour taste, either tamarind or lemon

Method:

Yam/Karunaikizhangu - 4 to 5

finely chopped big onion - 2

Lemon (juice) - 1 (or)

Tamarind extract/ imli/ pulithanni - 2 tsp.

Coriander powder - 1/2 tsp.

Chilli powder/Sambhar power - 1 to 2 tsp. (according to spice level)

Turmeric/Haldi - 1/4 tsp.

Salt - to taste

Coriander leaves - few strands
(to garnish)

Tempering:

Mustard seeds - 1/4 tsp.

Jeera/Cumin seeds - 1/4 tsp.

Green chilli (Slit into half) - 1

Curry leaves - few

Oil - 2 tbsp.

Boiled Kizhangu/yam

 

 

Wash and boil yam with water. You can pressure cook for 1 to 2 whistles, which would roughly take 5 to 7 minutes.

Peel the skin and mash the yam, mix all the masala powder ingredients and tamarind/lemon juice. Set aside.

Mashed Yam
 

Pour oil in a non-stick pan, when it's heated add mustard seeds followed by Jeera, chilli and curry leaves. Now add the onions, let cook for few minutes until it becomes golden brown. Now combine the mashed Karunaikizhangu or yam. Cook in low heat for 10 to 12 minutes until it gets non-sticky texture.

 Garnish with coriander leaves and serve with rice. It goes well with curd rice/yogurt rice/ thayir sadham.