Karunakizhangu masiyal /elephant yam gravy

Karunakizhangu masiyal 

INGREDIENTS:

Karunai kizhangu / Pidi karanai - 4 (fist sized)

Tamarind - amla sized ball

Toor dal - 1 cup

Sambar powder - 1 tsp

Oil - 4 tsp (preferably gingelly oil) 

Mustard seeds - 1/4 tsp 

Urad dal - 1/2 tsp 

Bengal gram - 1/2 tsp. 

Turmeric powder -1/4 tsp 

Asafoetida - a generous pinch 

Red chillies - 2

Green chillies - 2 (optional)

Ginger - 1 piece 

Curry leaves - few 

Salt - to taste 

METHOD:

Wash yam well. Soak tamarind in water and extract juice. Discard the pulp. Finely chop green chillies and grate ginger.

Take yam and toor dhal in separate containers. Add turmeric powder to toor dhal alongwith required water. Pressure cook for 3 or 4 whistles or until soft. 

When pressure subsides, remove the skin of yam, mash well and keep it aside. Alternatively, you can peel the skin, cut into chunks and pressure cook until soft. Mash toor dhal well and keep aside. 

Heat oil in a kadai, add mustard seeds, urad dhal, bengal gram, red chillies, asafoetida, green chillies, ginger and curry leaves. Saute a while. Add tamarind extract, little turmeric powder, sambar powder and allow it to boil until the raw smell diffuses. Now add mashed yam and dhal, required salt and mix well. Add water if necessary. Allow it to boil for few more minutes and when thick, switch off the flame. Serve with hot rice and a dollop of ghee.

NOTE:

Ensure the kizhangu is well dried for atleast 10 days before using it. 

Cook karunaikizhangu well, else it will be itchy.

Lemon juice can be substituted for tamarind.




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