Karunai Kizhangu (Yam) Masiyal

This is the second recipe am posting for this week and feels so good to be able to do it regularly. I have so many posts lying in my folders that are waiting to see the light of the day. I hope to clear them all and create space for more new recipes. My only wish at the moment being....find more time for blogging:-)!

This is a very simple and quick to make recipe and can be done under 30 minutes, most part of which is to pressure cook  the veggie and the wait time to open the cooker! Many do not buy this veggie because of the fear that it will give them an itchy sensation in their throat or tongue. However, during the Dec-Jan period, while this veggie is most in season, one can be sure, there would not be so much trouble from it.

The dish goes very well as an accompaniment for dhal rice.

Ingredients:

- 400 gms yam
- Juice of 1 lemon
- 2 green chillies (as per choice)
- 2 tbsp boiled toor dhal (optional)
- 1 tbsp coconut
- 1 inch of ginger
- 1 tsp oil for tempering
- 1/4 tsp turmeric powder
- Mustard seeds, curry leaves for seasoning
- Salt to taste


Prep time: 5 mins            Cook time: 20 mins

Preparation:

- Wash and cut the yam in half and boil them in pressure cooker. Once the steam escapes, peel the skin and mash the yam with your hands or a laddle.

- Grind the coconut, green chilly and ginger with water.
- In a pan, heat the oil and splutter the mustard and curry leaves.
- To this add the mashed yam, boiled dhal, ground coconut chilly paste, salt and add 1/4 cup water. Boil for 5 minutes on low flame.
- Switch off heat and mix in the lemon juice. Serve with hot rice and ghee.