Karunai Kilangu Masiyal is a traditional Tamil Nadu recipe that turns humble elephant yam into something special. I learned this recipe from my grandmother, who always said the secret lies in getting the spice balance just right. The yam becomes wonderfully soft and creamy, while the tempering adds a nice crunch and flavor boost.
About the Recipe
This recipe is a great way to include healthy yams in your diet. The cooking process is straightforward – just boil, mash, and season. The tempering brings everything together with its mix of spices and aromatics. It’s filling, nutritious, and naturally gluten-free.
Why You’ll Love This Recipe
This dish is a winner because it’s both simple and flavorful. The yam gets creamy and smooth, while the tempering adds texture and depth. It’s budget-friendly and can be made ahead of time. Perfect for busy weeknights or when you want something different from regular potato dishes.
Karunai Kilangu Masiyal Senai Masiyal
Cooking Tips
– Soak the yam pieces in water with a pinch of turmeric before cooking to remove any stickiness
– Don’t skip the tempering – it adds essential flavor
– Mash the yam while it’s still warm for the best texture
– Adjust water quantity based on desired consistency
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with rice or rotis. Leftovers keep well in the fridge for 2-3 days – just reheat with a splash of water.
Similar Recipes
- Potato Masiyal
- Raw Banana Masiyal
- Sweet Potato Mash Indian Style
Nutrient Benefits
Elephant yam is rich in fiber and minerals like potassium and zinc. It’s low in calories and helps with digestion. The spices like cumin and turmeric add anti-inflammatory benefits, while garlic boosts immunity.
Karunai Kilangu Masiyal (Senai Masiyal)
Ingredients
- 2 cups Karunai Kilangu (Senai/Elephant Yam)
- 1 tsp Red Chilli Powder
- 1/2 tsp Cumin Powder
- 3/4 tsp Turmeric Powder
- 1 tsp Salt
- 1/2 tsp Tamarind Paste
- 1/4 cup Onions (finely chopped)
- 1/4 cup Tomatoes (finely chopped)
- 3 cloves Garlic (minced)
For Tempering:
- 2 tbsp Oil
- 2 Curry Leaves
- 1 tsp Black Mustard Seeds
- 1 tsp Urad Dal
- 1 tsp Fennel Seeds
Instructions
- Cut the yam in halves and cook in boiling water for 20 minutes till tender.
- Peel and mash the yam to make about 2 cups.
- Add chilli powder, cumin powder, 1/2 tsp of turmeric powder, salt and tamarind paste to the mashed yam.
- Mix well and set aside.
- Put the oil in a heavy pan over medium heat.
- When the oil is hot add the curry leaves, mustard seeds, urad dal and fennel seeds.
- Fry over medium heat for about 30 seconds.
- Add onions, tomatoes, garlic and 1/4 tsp of turmeric powder to the seasonings.
- Stir-fry for 3 minutes.
- Add the mashed yam.
- Mix well.
- Stir in about 1 cup of warm water.
- Cook covered over low heat for 5 minutes stirring occasionally.
- Remove from heat and serve warm.
Sign up for our newsletter
Frequently Asked Questions
Can I use regular yam instead of elephant yam?
Yes, but cooking time might vary. Regular yam is usually less starchy and cooks faster. Test for doneness by piercing with a fork – it should go through easily.
How can I make this recipe less spicy?
Reduce the red chili powder or replace it with mild paprika. You can also add a bit more onion and tomato to balance the heat.
Is there a way to prevent yam from causing itching?
Always use turmeric while cooking yam, and make sure it’s fully cooked. Wearing gloves while cutting and peeling also helps prevent skin irritation.
