Puli Vitta Karunai kizhangu Masiyal - I'm pretty obsessed with masiyals I guess since they are easy to make and pair up with anything, I do make them as often as possible. Moreover, karunaikizhangu or elephant yam is healthy, and is advisable to include them in the diet. Colocasia and yam are also healthy. During my school days, my friend used to bring karunaikizhangu fry, but I never tasted it. I was introduced to karunai kizhangu when i got married and came to my mil's house. Till then i never knew what karunaikizhangu was. My sis- in law used to make sambar, stir fry out of this.
Key Ingredients:
Elephant yam - Select old ones. New ones will cause itching in the throat and in the tongue for some people. If you happen to get new ones(you can ask the vendor if it is new or old), don't, use it immediately. Keep it outside for some days and use.
Tamarind extract - Removes the itching sensation associated with this veggie.
Fenugreek seeds - Used in the seasoning.
Sesame oil suits the best for tempering.
Pre- Preparation:
Soak the tamarind in slightly hot water. Squeeze and extract the juice with your hands(approximately 1 cup). Filter to remove the pulp.
Suggested Serving:
Tastes best with plain rice, variety rice, rasam, even with oothappam kind of dosais.
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Recipe:
Ingredients:
Karunaikizhangu - 7 - 8 nos
Tuvar Dal - 1/2 cup
Tamarind - small Lemon sized
Turmeric powder - 1/2 tsp
Salt - to taste.
Tempering:
Sesame oil - 1 tbsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Fenugreek seeds - 1/4 tsp
Red chillies - 3
Asafoetida /hing- a pinch
Curry leaves - 1 sprig
Directions:
1.Wash and pressure cook the vegetable for 5-6 whistles.Cool and remove the skin.
2.Pressure cook the dal as well.
3.Now heat oil in a kadai and add the tempering ingredients in that order - mustard,when it starts spluttering add fenugreek seeds,urad dal, red chillies, curry leaves, asafoetida.
4.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.
5.Adjust the consistency by adding some water if the masiyal is too thick. Cook for 5 minutes.
Transfer to a bowl.
Notes:
- Any oil tastes good but sesame oil suits the best for seasoning.
- I pressure cooked the dal along with the fenugreek seeds coz my kids don't like them in the seasoning.
- This masiyal can be stored in the fridge for a day.
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