YAM GRAVY - KARUNAIKIZHANGU KULAMBU

YAM GRAVY - KARUNAIKIZHANGU KULAMBU.

NEEDED:- YAM - 2 NOS. SMALL ONION/SHALLOTS - 8 NOS, GARLIC - 6 PODS. TOMATO - 1 NO. TAMARIND - 1 LEMON SIZE, SALT - 1 TSP, CHILLI PWDR - 2 TSP , DHANIYA PWDR - 1 TBLSPN, TURMERIC - 1 PINCH, ASAFOETIDA - 1/4 INCH PIECE, OIL - 1 TBLSPN, MUSTARD, ORID DHAL , JEERA, FENUGREEK - HALF TSP EACH. CURRY LEAVES - 1 ARK. 

METHOD :- WASH COOK AND PEEL THE SKIN OF YAM AND CUT INTO ONE INCH PIECES. PEEL SMALL  ONION AND GARLIC. DICE THE TOMATO. SOAK TAMARIND IN TWO CUPS OF WATER WITH SALT. SQUEEZE THE PULP. 

HEAT OIL IN A PAN. ADD MUSTARD, ORID DHAL, JEERA, FENUGREEK AND ASAFOETIDA. WHEN THEY SPLUTTERS ADD THE SHALLOTS, GARLIC, TOMATO WITH YAM PIECES. SAUTE FOR TWO MINUTES ADD THE CHILLI PWDR, DHANIYA PWDR, TURMERIC PWDR AND THE TAMARIND PULP. BRING TO BOIL. WHEN BOILING FOR SOMETIME KEEP IT IN SIM FOR 10 MINUTES. IF DESIRED ADD HALF TSP JAGGERY. WHEN THE OIL SEPERATES AT THE TOP REMOVE FROM FIRE AND SERVE HOT WITH RICE. 

THIS KUZHAMBU AND MASIYAL MADE WITH THIS YAM IS A MEDICINAL FOOD FOR PILES .