When we talk my sister used to say at least u getting that in US nothing is available so be happy about it :-). Sometime this will cause itchiness in the tongue if the Yam is fresh. So keep the Yam for few days before you do. Normally I add tamarind paste just in case. Rest of my family is not so found of this so I seldom do it. But whenever I am in India my mum does this without fail
Ingredients:
Karunai Kilangu / Yam Ordinary-250gm
Onion-2 Finely chopped
Tamarind-goose berry sized ball
Sambar Powder-1 teaspoon
Turmeric Powder-1/4 teaspoon
Mustard – 1/4 teaspoon
Urad Dhal-1 teaspoon
Salt-to taste
Oil-3 tablespoon
Curry leaves – 10
Method:
Boil karunai kilangu in water until a knife inserted goes smoothly.
Remove from water and allow it to cool.
Peel the skin and mash it with a masher.
Extract juice from soaked tamarind and add it to the mashed yam.
Add salt, turmeric and sambar powder to Yam Paste and marinate for 30 – 40 mins
One Reply to “Elephant Yam (karunai kilangu) poriyal”
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