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.

Ingredients 

1. Karanai kizhangu : 3 ( ~ ½ kg)

For roasting:-

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

Method

• 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.