Karunai kizhangu is known as Ordinary Yam in English. It’s a very
humble vegetable but very rich in protein, calcium, iron, fibre and zinc and very low in fat.

I learnt to make this masiyal recipe from my husband’s aunt many years back when we visited them in Trichy. It’s very easy to make and very tasty 🙂

Ingredients

Karunai kizhangu – 1/2 kg
Tuvar dal – 1 cup
Turmeric powder – 1/2 tsp
Red chilli powder- 1/2 tsp
Oil – 1 tbsp
Mustard – 1 tsp
Split urad dal ( black gram/ ullundhu) – 1 tsp
Chana dal ( bengal gram/ kadala paruppu)- 1 tsp
Hing ( asafoetida/ perungayam) – 1/4th tsp
Green chillies – 4-5
Ginger – 1 inch
Curry leaves – few
Lemon – 1
Chopped coriander leaves – 2 tbsps

Method

Wash the karunai kizhangu 2 to 3 times to remove all the mud from the skin.

Pressure cook the washed kizhangu for 2-3 whistles.

Peel the skin, chop and mash it well. Keep it aside.

Wash and soak tuvar dal for 30 mins. Drain the water completely, add 2 cups of fresh water and 1/4th tsp of turmeric powder.
Pressure cook the dal for 3-4 whistles. It should be cooked very soft. Mash it and keep it aside.

Wash and slit green chillies. Chop the ginger.

Heat oil in a pan. Add mustard. When it starts spluttering, add urad dal, chana dal, hing, green chillies, curry leaves, ginger and the remaining turmeric powder. Sauté for few seconds and then add the mashed karunai kizhangu, red chilli powder, salt to taste and 1/2 cup of water. Mix well and let it cook for few mins.

Add the mashed dal and mix well. Check for the seasoning. If it’s very thick, add some more water ( it should be in pouring consistency). Let it simmer for few mins.

Cut and squeeze the juice from the lemon and add it to the masiyal. Garnish with chopped coriander leaves and serve hot with rice or roti:)