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.
View Comments (55)
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 :)