Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal

Step 1: To begin making the Chenai Kizhangu Masiyal, wash and clean the yam, peel the skin and cut them into 1 inch cubes

Step 2: Transfer these yam cubes into the pressure cooker along with tamarind water, turmeric powder and salt to taste

Step 3: Close the lid and pressure cook for about 4 whistles

Step 4: Turn off the heat and allow the pressure to release naturally

Step 5: Once the pressure has released naturally open the cooker and mash the yam using a masher, leave a few yam chunks to add to the texture of the Chenai Masiyal

Step 6: Next cook the raw peanuts

Step 7: Add the raw peanuts into a pressure cooker along with 1/2 cup of water and salt to taste

Step 8: Close the lid and pressure cook for 3 to 4 whistles

Step 9: Allow the pressure to release naturally and keep aside

Step 10: Now we will continue to make the Chenai Kizhangu MasiyalHeat a pan on medium heat, add oil

Step 11: Once the oil is hot, add the mustard seeds and urad dal

Step 12: Allow the mustard seeds to crackle and the urad dal to turn golden brown

Step 13: Once done add the hing, curry leaves, green chillies and saute for a few seconds

Step 14: Now add the cooked and mashed yam, turmeric powder, red chillie powder, salt to taste and cooked peanuts

Step 15: Saute for a few minutes until well combined

Step 16: Turn off the heat and transfer the Chenai Kizhangu Masiyal into a serving bowl and serve hot

Step 17: Serve the Chenai Kizhangu Masiyal along with Steamed Rice, Chettinad Style Poondu Rasam Recipe and Sprouted Green Gram Kosambari Recipe- With Pomegranates  for a complete meal