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.