Karunai Kizhangu Thogayal

How to Prepare

1. Peel and chop the Karunai Kizhangu (yam) into small cubes.
2. Pressure cook the chopped yam with a pinch of turmeric and salt for 2 whistles or until soft.
3. In a frying pan, heat 2 tablespoons of oil and add urad dal, chana dal, dried red chilies, and asafoetida. Fry until the dals turn golden brown.
4. Add grated coconut to the pan and sauté for 2-3 minutes until it turns slightly golden.
5. Allow the mixture to cool completely.
6. In a mixer grinder, add the cooked yam and the cooled spice mixture. Grind to a coarse paste without adding water.
7. Heat 1 tablespoon of oil in the same pan, add mustard seeds, and let them splutter. Add curry leaves and sauté for a few seconds.
8. Add the ground thogayal mixture to the pan and mix well. Cook for 2-3 minutes on low heat.
9. Remove from heat and serve with rice or dosa.