Elephant Yam (karunai kilangu) poriyal

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


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


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.

Add salt, turmeric and sambar powder to Yam Paste and marinate for 30 - 40 mins
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