Karunai Kilangu masiyal is very simple to make and goes well as an accompaniment for rice. Karunai kilangu is the ordinary yam and Senai kilangu is the Elephant foot yam. For those who are not aware of karunai kilangu , I have given the picture below. Today we will learn how to make karunai kizhangu masiyal (Tamil Brahmin Style) following this easy recipe.
Karunai Kilangu Masiyal-Tamil Brahmin style
Prep Time : 10 mins
Cook Time : 20 mins
Serves: 2-3
Recipe Category: Side Dish
Recipe Cuisine: South Indian-Tamil Brahmin
Author:Padhu Sankar
Serves: 2-3
Recipe Category: Side Dish
Recipe Cuisine: South Indian-Tamil Brahmin
Author:Padhu Sankar
Ingredients needed
Yam – 1/4 kg
Green chillies – 2 finely chopped
Ginger – 1 tbsp finely chopped
Fresh Lemon – 1 medium sized or tamarind (see notes)
Jaggery – 1 tbsp shaved
Salt to taste
For the seasoning
Oil – 2-3 tsp
Mustard seeds- 1/2 tsp
Bengal gram/channa dal – 1/2 tsp
Urad dal – 1 tsp
Hing/Asafoetida – a pinch
Red chillies -1-2
Curry leaves – a sprig
Preparation
Pressure cook yam for 3 whistles or until soft. Remove the skin, mash it well when it is hot and keep it aside.
Method
Heat oil in a pan, add mustard seeds, when it splutters, add bengal gram dal (kadalai paruppu in Tamil) followed by urad dal, hing, red chillies and curry leaves.
When dal turns golden brown, add finely chopped green chillies, ginger and saute for a few minutes.
Add mashed yam, jaggery, salt needed and 1/4 cup of water or as required. You can adjust the consistency of the masiyal as per your personal preference, by adding less or more water. Simmer and cook for 3-4 minutes.
Squeeze juice of a lemon and mix it well.
Garnish it with coriander leaves and serve as a side dish for rice.
Notes – Lemon substitute – Soak a small marble sized ball of tamarind in hot water. Crush it with your hand and extract its juice. Discard the pulp.
After adding the mashed yam (3rd step) and salt, add the tamarind extract and boil on medium heat until the raw flavor of the tamarind goes. Add jaggery and cook for a few more minutes.
Garnish with finely chopped coriander leaves and serve with rasam rice, sambar rice or curd rice.
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| Karunai Kilangu Masiyal-Tamil Brahmin Style |
Meet you all again with more interesting recipes and tips, until then it is bye from Padhu of Padhuskitchen.com
Hy Padhu,
As usual, I'm drooling over it…Yummy…Yumm!
Yumm!!!tempting masiyal…looks truly delicious..
nice decoration & super masiyal!!
I have not had yam for ages. Looks good.
ohhw love the decors padhu..you are very creative…yummo yummy masiyal…
Love
KS
This is something new and different but def a worth trying one…looks very delicious and as usual your presentation is superb padhu…
Dear Padhu,
This looks yummy! I'll be making this next week for sure.
yam mash looks so yummy and delicious. love the seasonings that you put into it. i usually make a mash with wild yams with red insides (don't know what they are called) after roasting them, and love it. Great presentation too, as always.
this is one fine dish, looks yummy and I liked the presentation, good recipe.
wow beautiful presentation and tempting too..thnaks so much for taking your time and sharing ur comments on mine 🙂
Karunai kezhangu masiyal is very yummy..I've not made it so far..will try this..nice presentation Dear..
This dish is new to me.Nice cute presentation.
Nice yummy yam curry padu
looks yummy…this is new and different and looks very delicious..
Looks so good. The yam looks similar to a boniato (Cuban sweet potato, or white sweet potato) that we get around here. I would love to try this dish. YUM!
very cutely presented… love it..
What a Coincidence Padhu my mom prepared masiyal over the weekend but just moong dal masiyal,since we do not get fresh yam roots here. We sometimes substitute fresh lemon with tamarind paste.Great BTW.
Cute presentation Padhu, yam masiyal looks very tasty..
This is new to me Padu…looks so tasty…I have to try this soon 🙂
Very tasty and nice looking yam masiyal.Loved ur version.
படங்கள் மிகவும் அருமை. படத்தைப் பார்த்தாலே சாப்பிடத் தோன்றுகின்றது. உங்களின் இந்தக் கட்டுரை மீண்டும் வராத கடந்து போன நாட்களை நினைவு படுத்தியது. எங்க அம்மா குமுட்டி அடுப்பில் இந்த கிழங்கைக் சுட்டு,பதமாய் தோலூரித்து, நிறைய புளியத்தண்ணீரில் மசியவைத்து செய்த பின்னர், ஒரு தடவைக்கு இருமுறை சிறிது சாப்பிட்டுப் பார்த்து பின்னர் கரிக்கவில்லை என்றால் தான் எங்களுக்குச் சாப்பிடக் கொடுப்பார்கள். எவ்வளவு அருமையான நாட்கள் அவை.
மிக்க நன்றி பத்மா அவர்களே.
Lovely click.. looks great…
Have never made masial with Yam,sounds delicious!!
Yummy Masiyal…
Thx. for sharing…
Thanks for visiting my blog,plz keep visiting…glad to know u..never cooked yam sounds delicious…
awesome recipe and excellent presentation
Karunai kizhangu masiyal rombha super came our perfect n well presented it dear..
Hi, thanxx a ton for hopping by and ur sweet words.
and u have a delicious blog here.
am looking around and browsing all ur deliciousness galore:-))
and bdw, i have moved my blog now,coz the feeds at VanillaStrawberrySF werent updating:-((((
yummy yam mash!!!
Nice presentation and looks yummy
I only prepare Yam fry ! But liked your version too, will give it a try soon 🙂
மிகவும் அருமையான மசியல்…சூப்பர்ப்…presentation மிக மிக அருமை…
Very nice and interesting dish. Looks delicious and I appreciate for your wonderful presentation.
I love masiyal. Great recipe and a wonderful presentation 🙂
Cute presentation and an excellent Masiyal.. I love this recipe, will give a try soon 🙂
had never heard of this recipe before, what a cute click :))
Wonderful playful presentation. That dish would make anyone smile. Love the bold flavors. Great dish! Cheers!
Hey Padhu.. just hopped by ur space. You have some really interesting stuff going on here.
I never cook with Yam. May be this will change that aspect! 🙂
yummy yumm..my daughter loved your presentation and so did I 😀
never heard of it before, but I like the dishes with jaggery very much.
The decoration looks cool!!!
looks yumm
Those lime flower luks wow… ndthis dish is new loved it 🙂
Wow this looks delicious..Cute presetation too.
Karunai kizhangu masiyal sounds delicious to me, love it.
I went to two stores yesterday and couldn't find asafoetidas my question is, without this herb, would the taste of be very different? I really want to try this recipe and am tempted to just try without asafoetida.
nice post! 2nd and 3rd photos are simply super….:) good narration also!
Dear RoseBelle
You can try this dish without asafoetida.We add asafoetida as it aids in digestion.
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Awesome clicks !!
Never tried this recipe, looks tempting and yummy.
Ithula puli kuzhambu senchalum supera irukum 🙂
Hi Padhu, I tried this recipe today. But the kizhangu bites the tongue after cooking the dish. How should I rectify it .
Kamali
Always cook kizhangu after it is a little old (may be 1 week old). You can add tamarind water and boil it. In that case you can skip lemon juice. At times it is because of the nature of some kizhangu.
My mom adds a little coconut to yam masiyal made with tamarind juice. Will definitely try ur recipe with lemon.