Karunai Kilangu Masiyal is a standard Tamil Nadu recipe that turns humble elephant yam into one thing particular. I discovered this recipe from my grandmother, who all the time stated the key lies in getting the spice steadiness excellent. The yam turns into splendidly tender and creamy, whereas the tempering provides a pleasant crunch and taste enhance.
Why You’ll Love This Recipe
This dish is a winner as a result of it’s each easy and flavorful. The yam will get creamy and clean, whereas the tempering provides texture and depth. It’s budget-friendly and could be made forward of time. Good for busy weeknights or while you need one thing totally different from common potato dishes.
Karunai Kilangu Masiyal Senai Masiyal
Cooking Suggestions
– Soak the yam items in water with a pinch of turmeric earlier than cooking to take away any stickiness
– Don’t skip the tempering – it provides important taste
– Mash the yam whereas it’s nonetheless heat for the very best texture
– Alter water amount primarily based on desired consistency
Serving and Storing Options
Serves 4-6 individuals. Complete prep and cooking time: 45 minutes. Serve scorching with rice or rotis. Leftovers preserve properly within the fridge for 2-3 days – simply reheat with a splash of water.
Karunai Kilangu Masiyal (Senai Masiyal)
This comforting South Indian dish transforms elephant yam right into a creamy, spiced mash. The recipe combines tender yam with fragrant spices, tangy tamarind, and a flavorful tempering of mustard seeds and curry leaves. It is excellent as a aspect dish for rice or rotis.
Elements
- 2 cups Karunai Kilangu (Senai/Elephant Yam)
- 1 tsp Crimson 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
Directions
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Minimize the yam in halves and cook dinner in boiling water for 20 minutes until tender.
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Peel and mash the yam to make about 2 cups.
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Add chilli powder, cumin powder, 1/2 tsp of turmeric powder, salt and tamarind paste to the mashed yam.
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Combine properly and put aside.
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Put the oil in a heavy pan over medium warmth.
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When the oil is scorching add the curry leaves, mustard seeds, urad dal and fennel seeds.
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Fry over medium warmth for about 30 seconds.
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Add onions, tomatoes, garlic and 1/4 tsp of turmeric powder to the seasonings.
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Stir-fry for 3 minutes.
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Add the mashed yam.
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Combine properly.
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Stir in about 1 cup of heat water.
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Cook dinner lined over low warmth for five minutes stirring sometimes.
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Take away from warmth and serve heat.
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Ceaselessly Requested Questions
Can I exploit common yam as an alternative of elephant yam?
Sure, however cooking time would possibly differ. Common yam is often much less starchy and cooks sooner. Check for doneness by piercing with a fork – it ought to undergo simply.
How can I make this recipe much less spicy?
Scale back the crimson chili powder or change it with delicate paprika. You may also add a bit extra onion and tomato to steadiness the warmth.
Is there a option to forestall yam from inflicting itching?
All the time use turmeric whereas cooking yam, and ensure it’s totally cooked. Carrying gloves whereas chopping and peeling additionally helps forestall pores and skin irritation.
