How much cooking time?

25 min — 5 min prep, 20 min cooking.

Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal

Name: Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 7 servings
Cuisine: Tamil Nadu Indian
Ingredients: salt; 0.5tsp Turmeric Powder; 500g elephant yam; 0.5tsp Red Chilli Powder (Lal Mirch); 1tbsp Sesame Oil; 0.5cup boiled peanuts; 2piece green chillies; 0.25cup tamarind water; 2piece Curry Leaves; 0.5tsp white urad dal; 0.88g Asafoetida; 0.5tsp Mustard Seeds (Black)

Tamil signature masiyal — elephant yam (chenai kizhangu) boiled then mashed, mixed with tamarind water, boiled peanuts, turmeric, red chilli and salt. Tempered with mustard, urad dal, asafoetida, curry leaves and green chillies in sesame oil. A rustic Tamil mashed-vegetable side dish.

Time 25 min · Serves 7 · 130 kcal · Tamil Nadu

Ingredients

Main

salt (optional) (whole)
Turmeric Powder — 0.5 tsp (ground)
elephant yam — 500 g (chopped)
Red Chilli Powder (Lal Mirch) — 0.5 tsp (ground)
Sesame Oil — 1 tbsp (whole)
boiled peanuts — 0.5 cup (whole)
green chillies — 2 piece (chopped)
tamarind water — 0.25 cup (whole)

Tempering

Curry Leaves — 2 piece (ground)
white urad dal — 0.5 tsp (whole)
Asafoetida — 0.88 g (ground)
Mustard Seeds (Black) — 0.5 tsp (whole)

Method

To begin making the Chenai Kizhangu Masiyal, wash and clean the yam, peel the skin and cut them into 1 inch cubes.
Transfer these yam cubes into the pressure cooker along with tamarind water, turmeric powder and salt to taste.Close the lid and pressure cook for about 4 whistles.
Turn off the heat and allow the pressure to release naturally.
Once the pressure has released naturally open the cooker and mash the yam using a masher, leave a few yam chunks to add to the texture of the Chenai Masiyal.
Next cook the raw peanuts.
Add the raw peanuts into a pressure cooker along with 1/2 cup of water and salt to taste.Close the lid and pressure cook for 3 to 4 whistles.
Allow the pressure to release naturally and keep aside.Now we will continue to make the Chenai Kizhangu MasiyalHeat a pan on medium heat, add oil.
Once the oil is hot, add the mustard seeds and urad dal.
Allow the mustard seeds to crackle and the urad dal to turn golden brown.Once done add the hing, curry leaves, green chillies and saute for a few seconds.
Now add the cooked and mashed yam, turmeric powder, red chillie powder, salt to taste and cooked peanuts.
Saute for a few minutes until well combined.
Turn off the heat and transfer the Chenai Kizhangu Masiyal into a serving bowl and serve hot.Serve the Chenai Kizhangu Masiyal along with Steamed Rice, Chettinad Style Poondu Rasam Recipe and Sprouted Green Gram Kosambari Recipe- With Pomegranates for a complete meal.

Common questions

How many calories in one plate of Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal?: 130 kcal per plate.
How much cooking time?: 25 min — 5 min prep, 20 min cooking.

Ghar ka khana in Chennai →