Cooking Time : 20 mins
Serves : 3
Elephant Yam / Chena Kizhangu – 2 cup peeled and sliced
Tamarind Pulp – 1 tblspn
Salt to taste
Water as needed
Coconut Oil – 1 tsp
Coconut – 1 cup grated
Red Chilli Powder – 2 tsp
Whole Pepper – 1/2 tsp
Cumin Seeds / Jeerakam – 1 tsp
Grind the ingredients given for masala to a slightly coarse paste. Set aside till use.
Take yams in a kadai, cover it with water. Bring it to boil and cover the kadai with a lid. Cook till the yams is tender. Drain and set aside.
Now add yam to the same kadai. Add in the tamarind pulp and some water. Mix well till the raw smell leaves away.
Now add in the ground masala and mix well.
Cook this for a couple of mins.
Now make seasoning by heating oil and crackling mustard seeds. Pour this over the avial and mix well.
|Cut your yam|
|Add them to a kadai|
|cover with water|
|cover with a lid|
|cook till they are tender|
|Grind all the ingredients to masala|
|grind them to a slightly coarse paste|
|Now add the cooked yams in the same kadai|
|Season with some salt|
|add a little tamarind juice|
|once it is mixed and dried up|
|add in the ground masala|
|Let it get mixed properly|
|Now make tempering..Heat some oil|
|Add in mustard seeds|
|pour this over the avial|
|Serve this with rice..|