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.
Pressure cook yam for 3 whistles or until soft. Remove the skin, mash it well when it is hot and keep it aside.
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.