STEP 1.Cut 500 grams elephant yam (suran/chenai kizhangu) into cubes and soak in salt water.
step 2
STEP 1.In a pressure cooker place the yam cubes, ¼ cup tamarind water and salt to taste. Pressure cook for 5 to 6 whistles, turn off the heat and allow the pressure to release naturally.
step 3
STEP 1.While the yam is cooking, prepare peanuts by placing ½ cup peanuts in a pressure cooker with ½ cup water. Pressure cook for 3 to 4 whistles. Turn off the heat and allow the pressure to release naturally.
step 4
STEP 1.Open the yam cooker and check the yam. It will be soft when pressed with the ladle and all the tamarind water will be absorbed.
step 5
STEP 1.In a preheated pan, add 1 tbsp sesame oil. When the oil is hot add ½ tsp mustard seeds, ½ tsp split white urad dal. Stir the seeds on medium heat till the mustard seeds crackle and the dal turn golden brown. Then add ½ tsp asafoetida, 2 green chillies chopped, 2 sprig of curry leaves torn and saute for a few seconds.
step 6
STEP 1.To this adds the cooked yam along with ¼ tsp turmeric powder, ½ tsp red chilli powder and a little salt to taste.
step 7
STEP 1.Use a potato masher and mash the Chennai khanga . At this stage the yam tends to be a little dry as it absorbs a lot of water. So add a little water when mashing to make it moist.
step 8
STEP 1.Once the yam is mashed and well mixed with the spices, add the cooked peanuts and mix well. Check for salt and seasoning and adjust.
step 9
STEP 1.Lastly drizzle some more sesame oil over the masiyal and mix it in. Turn off the heat.
Nutrition value
922
calories per serving
37 g Fat35 g Protein109 g Carbs34 g FiberOther
Current Totals
Fat
37g
Protein
35g
Carbs
109g
Fiber
34g
MacroNutrients
Carbs
109g
Protein
35g
Fiber
34g
Fats
Fat
37g
Vitamins & Minerals
Calcium
534mg
Iron
12mg
Vitamin A
991mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
12mg
Vitamin B6
1mg
Vitamin B9
205mcg
Vitamin B12
0mcg
Vitamin C
109mg
Vitamin E
2mg
Copper
2mcg
Magnesium
393mg
Manganese
3mg
Phosphorus
620mg
Selenium
10mcg
Zinc
5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment