Masiyal in Tamil- means Cooked and Smashed. This recipe here of a traditional Tamil cuisine preparation with Senai (Yam/ Karanai Kizhangu/ ചേന), a common root vegetable.  Yams in general are a good source of minerals and fiber and known to be a balanced nutrient with multiple health benefits. It can go great as a side dish to mix with steamed rice.


  1. Karanai kizhangu : 3 ( ~ ½ kg)

For roasting:-

  1. Oil  : 1 Tbl-sp
  2. Mustard seeds : ½ T-sp
  3. Urud dal  : 1 Tbl-sp
  4. Dried red chilly : 5
  5. Asafoetida  :  About ¼ T-sp
  6. Chopped ginger  : ¾ Tbl-sp
  7. Chopped green chilly  : 5
  8. Turmeric powder  : ¾ T sp.
  9. Tamarind  : Gooseberry size
  10. Lemon juice  :  1/2 Tsp
  11. Water  : 1 ½ cup
  12. Salt for taste
  13. Curry leaves


  • In a pressure cooker add enough water to cover the kizhangu and cook it until soft ( It took 4 whistle for me ).
  • Once cold, peel the skin and smash it well with 1/4 T-sp of turmeric powder and keep it aside.


  • In a Kadai/ pan, pour oil and add the mustard seeds and let it splutter.
  • Add the Urdu dal and fry it until golden color and add then red the chilli and fry for few seconds.
  • Now add  the Asafoetida powder, followed by the ginger and green chilli, fry for about a minute.
  • Add the tamarind with 1 ½ cup of water, salt and boil well.


  • Then add the smashed kizhangu and stir it well without any lumps and cook it for about 2-3 minutes.
  • Add the curry leaves and switch off the stove.
  • Finally add the lemon juice and mix well.



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