From young I love the Karunai kilangu. There is 2 different types of Karunai Kilangu. The bigger one has better taste. But in Singapore I get only the 2nd type. 
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.
Heat oil and splutter mustard. Add Urad Dhal and fry till it is brown. Add Curry Leaves and fry till 30 sec
Add onion and saute till golden.
Add yam paste
Cook till it is fully roasted
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Add onion and saute till golden.
Cook till it is fully roasted
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