Karunaikilangu Masiyal

Ingredients
Items	Qnty	Comments
Yam	10 medium size	(tamil:karunai kilangu)
Onion	1 whole onion medium size	(tamil:vengayam)
Garlic	10 flakes	(tamil:vellai Poondu)
Green chillies	10	(tamil:pachai milagai)
Tamarind	In the size of a lemon	(tamil:puli)
Fennel seeds	½ teaspoon	(tamil:sombu)
Mustard seeds	½ teaspoon	(tamil:ullantham parupu)
Green Curry Leaves	10	(tamil:karuvepilai)
Turmeric powder	¼ teaspoon	(tamil:manjal thool)
Salt	¾ teaspoon	or as required
Oil	4 tablespoons	For frying

Method

1. Wash the yams well in water so that all the mud is washed away.

2. Pressure cook the yams for 4 whistles or 10 minutes.

3. After it cools down peel off the skin from the yams.

4. Mash them up well and keep it aside.

5. Soak the tamarind in water and keep it aside.After some time make it into a thick paste and strain it. Add 1/4 cup of water to it.

6. Finely chop the onions and slit the chillies.

7. Cut garlic into small pieces.

8. Heat the oil in a tawa(skillet) and add mustard seeds,fennel seeds and curry leaves.

9. When they splutter add onion,garlic and chillies and sauté well.

10. When they get fried up add the mashed yam and turn over well with a spatula.

11. Add turmeric powder and salt and turn over well.

12. Now pour the tamarind paste and stir well.

13. Keep on sautéing for 20 minutes in a medium flame until the yam starts getting roasted at the bottom of the tawa.

14. Transfer to a serving dish.

Tips

· Elephant yam(Senai kilangu) and Colocasia(Seppankilagu) can be used for the same recipe.

· If you don’t get green chillies substitute with ¾ teaspoon of chilly powder.

· Serve hot with rice and ghee.

· Goes very well with curd rice too.