Chenai Kizhanga Masiyal Recipe

• STEP 1.Cut 500 grams elephant yam (suran/chenai kizhangu) into cubes and soak in salt water.

step 2

• STEP 1.In a pressure cooker place the yam cubes, ¼ cup tamarind water and salt to taste. Pressure cook for 5 to 6 whistles, turn off the heat and allow the pressure to release naturally.

step 3

• STEP 1.While the yam is cooking, prepare peanuts by placing ½ cup peanuts in a pressure cooker with ½ cup water. Pressure cook for 3 to 4 whistles. Turn off the heat and allow the pressure to release naturally.

step 4

• STEP 1.Open the yam cooker and check the yam. It will be soft when pressed with the ladle and all the tamarind water will be absorbed.

step 5

• STEP 1.In a preheated pan, add 1 tbsp sesame oil. When the oil is hot add ½ tsp mustard seeds, ½ tsp split white urad dal. Stir the seeds on medium heat till the mustard seeds crackle and the dal turn golden brown. Then add ½ tsp asafoetida, 2 green chillies chopped, 2 sprig of curry leaves torn and saute for a few seconds.

step 6

• STEP 1.To this adds the cooked yam along with ¼ tsp turmeric powder, ½ tsp red chilli powder and a little salt to taste.

step 7

• STEP 1.Use a potato masher and mash the Chennai khanga . At this stage the yam tends to be a little dry as it absorbs a lot of water. So add a little water when mashing to make it moist.

step 8

• STEP 1.Once the yam is mashed and well mixed with the spices, add the cooked peanuts and mix well. Check for salt and seasoning and adjust.

step 9

• STEP 1.Lastly drizzle some more sesame oil over the masiyal and mix it in. Turn off the heat.