Chenai Masiyal - senai Masiyal

 Hi friends,

I am back. After a short hiatus, I am back with another traditional recipe.

Hope everyone had a wonderful festival season . I too had a nice time with Navaratri and diwali. 

Today , it is the time for chenai Masiyal or yam Masiyal.

It can be made in just a few minutes . This is like a kootu which needs no grinding and it tastes mild.

Let's look at the ingredients

Ingredients:-

Yam or chenai kizhangu -200/250gms

Toor dal/ moong dal -1/2 cup 

Lemon -1

Turmeric powder -1/2 tsp

Salt  as needed

To temper 

Mustard seeds -1 tsp 

Urad dal - 1 tsp 

Green chillies -2 slit in the middle 

Ginger grated - 1 tbsp 

Curry leaves

As we all know , yam if not cooked well , it gives you itch at the back of your throat and also while chopping yam , it is better to chop with your hands covered in oil.

I always prefer to cook yam in pressure cooker as it gets cooked well in this method.

As it is ,Masiyal means mashed .

In a bowl, add chopped yam pieces with dal , turmeric powder and cook in pressure cooker for 2-3 whistles.

Once pressure subsides , open the cooker and mash yam and dal with back of the spoon. 

In a kadai, add oil . Once oil is hot add mustard seeds, urad dal. After it sputters ,add green chilli, curry leaves and ginger.

Now add mashed yam and dal. Add the required salt and cook for 3-4 minutes till everything comes together. 

Switch off the flame and add lemon juice. Mix it well.

Hot chenai Masiyal is ready to be served with rice and rasam. It tastes great even mixed with rice . Have it with pappadum.

Some points

I have used moong dal here as I prefer using it for all kinds of kootu.

Some people say ginger is optional, but for us Masiyal should definitely have ginger. So please feel  free to try this without ginger too.

Please try this and let me know.