Elephant Foot Yam (Karunai Kizhangu) Poriyal

How to Prepare

1. Peel and chop the elephant foot yam into small cubes. Rinse thoroughly to remove any itchiness.
2. Pressure cook the yam cubes with a pinch of turmeric and salt for 1 whistle (about 5 minutes). Ensure they are soft but not mushy.
3. Heat 3 tablespoons of oil in a large pan or wok over medium heat.
4. Add 2 teaspoons of mustard seeds and let them splutter.
5. Add 2 teaspoons of urad dal and 2 teaspoons of chana dal. Fry until golden brown.
6. Add 4-5 dried red chilies, a pinch of asafoetida, and a sprig of curry leaves. Sauté for 30 seconds.
7. Add the cooked yam cubes to the pan and mix well with the tempering.
8. Sprinkle 1 teaspoon of turmeric powder
9. 2 teaspoons of sambar powder, and salt to taste. Stir to coat evenly.
10. Cook on low heat for 5-7 minutes, stirring occasionally, until the yam absorbs the flavors.
11. Add 1 cup of freshly grated coconut (optional) and mix well. Cook for another 2 minutes.
12. Turn off the heat and serve hot with rice and sambar or rasam.