Karunai kizhangu masiyal in pressure cooker

Masiyal - A semi - solid gravy made with the  combination of yam, tuvar dal, green chillies , tamarind extract, ginger.  The ingredients are cooked and mashed, hence the name masiyal. Masiyals can also be prepared with greens like amaranth, moringa, spinach etc. When you are pressed for time and would like to cook something healthy rasam and masiyal come handy.  Add rice,  vegetables, dal in separate containers, Place them in the cooker and pressure cook for 3 whistles. While the pressure  settles down, make the rasam (Pepper or goddu rasam). Upon cooling, remove the skin, mash the vegetable, season and serve. As simple as that. 

Key ingredients:

Yam - Select Karunai kizhangu as it is called in Tamil, which are old. New ones cause itching sensation. It is important to wash them thoroughly to remove the mud. 

Souring agents - Tamarind extract or lemon juice help in eliminating the itchiness caused by the vegetable.

Spices and Spice powders - Adding ginger and green chillies are important as they are the only ingredients making the dish spicy otherwise the dish will be tasting bland. Turmeric powder is used.

Asafoetida - Solid form of hing is used. Pinch a little and add during seasoning. Hing powder may also be used.

Lentils - Tuvar dal, split urad dal are used.

Salt - White crystal salt is used. Fine sea salt(white or pink) may also be used.

Oils and fats: Sesame oil suites the best.

Herbs: Curry leaves are used.

Seeds - Mustard is used.

Method:

• Cook the veggie. Remove the skin.
• Add the tempering.
• Cook the veggie in the tamarind extract along with spice powders added.

Substitutions:

• Instead of tamarind, lemon juice can be added. If so add the juice of half a lemon at the end. 
• Elephant foot yam and potato can also be prepared in the similar manner.

Suggested Serving:

Masiyals can be had with rice and roti as well. If you are planning  to have with roti don't add tamarind extract, Instead add lemon juice.

Equipment used: Pressure cooker/pan.

Recipe:

Preparation time: 25 minutes

No. of servings:4

Ingredients:

Karunaikizhangu - 7 - 9 nos

Tuvar Dal - 1/4 cup

Tamarind  -  small lemon sized or big gooseberry sized.

Green chillies  -  4 nos

Ginger - 1/2"

Turmeric powder - 1/2 tsp 

Salt - to taste.

Tempering:

Sesame oil - 1 tbsp

Mustard - 1/2 tsp

Urad dal - 1 tsp

Asafoetida /hing- a pinch

Curry leaves - 1 sprig

Garnish:

Coriander leaves

Directions:

1. Soak the tamarind in water, extract the juice.

2. Wash and pressure cook the vegetable for 5-6 whistles.Cool and remove the skin. If the vegetable is too hot to handle, run cold water over it, this technique will also help to the vegetable to get mashed easily.

3. Pressure cook the dal as well.  

4. Now heat oil in a kadai and add the tempering ingredients in that order - mustard,when it starts spluttering add urad dal, green chillies, curry leaves, asafoetida. Grate the ginger, add to the seasoning. Saute well.

5. Add the tamarind extract, turmeric powder and salt. Add the mashed vegetable. Cook till the raw smell of the tamarind disappears.  Add the dal. Cook for few minutes. 

6. Adjust  the consistency by adding some water if the masiyal is too thick. Cook for 5 minutes.

7. Transfer to a bowl.

Notes:

• Ginger and green chilli can be pounded using mortar and pestle. 
• Seasoning with coconut oil or sesame oil or gives extra flavour to the dish.
• Mix a tsp of rice flour with a  tbsp of water and add to the masiyal, cook for a few minutes before removing from heat. This helps in thickening (optional).