Yam Masiyal is a popular dish in Tamil Nadu. Masiyal means ‘cooked and mashed’. Yam is easily available in the market even if there is shortage for fresh vegetables. More information on yam is available in Yam (Senai Kezhangu) Fingers. Yam masiyal goes well with variety rice and Vatthakuzhambu.
Serves: 4
Cooking time: 30 minutes approximately
Ingredients
- Yam (senai) cut – 250 gms
- Fresh curd – ½ cup
- Grated coconut – 1 table spoon
- Ginger – ½ inch long
- Green chilli – 2 no
- Toor dal – ¼ cup
- Turmeric powder – pinch
- Lemon – 1 no
- Salt – as per taste
- For seasoning
- Mustard – ½ tea spoon
- Urad dal – ½ tea spoon
- Asafetida – pinch
- Curry leaves – few
- Oil – 1 tea spoon
Method
Step 1
- Wash, peel, cut the yam into pieces; boil toor dal and yam in a pressure cooker or in a pan; allow it to cool and mash the yam; chop ginger, green chilli and curry leaves.
Step 2
- Heat a pan, do the seasoning; add turmeric powder then add boiled dal, mashed yam, grated coconut, fresh curd and salt; mix well by adding little water and bring to boil; keep for few seconds, remove and allow it to cool; add lemon juice as per your taste and mix well.
- Yam Masiyal is ready.
Tips
Curd and lemon juice improve the taste of yam. Add lemon juice in the end.
{ 6 comments… add one }
That looks very delicious…have tried masiyal with potato but now must try ur version with yam…lovely click too kamala
Senai masiyal i do as dry curry, my favourite..but never tried adding curd..quite interesting..
I’ve never attempted to make this fearing the ichty sensation.. But your version looks so tempting
@ Sushma Mallya, @ Priya,
Thanks for the lovely comments.
@ Rohini,
I agree. Some variety of yam give itching sensation while cutting and some give itching sensation while eating. To overcome this, I apply some oil in my palm while cutting yam. While cooking curd and lemon is added to neutralize itching sensation.
My paati and mom’s preparation.Mouth watering