Yam – one big piece
Tamarind juice/lime juice – 1 tablespoon
Sambar powder – 1 teaspoon
Turmeric powder – a pinch
Coconut gratings – 1 tbsp
Oil – 1 tablespoon
tur dal-1/2 cup
Mustard – ½ teaspoon
Curry leaves – few
Salt – 1 teaspoon
Wash the yams well in water so that all the mud is washed away and remove the skin from yam. Cut it into small pieces.
Pressure cook the yams & tur dal for 4 whistles or 10 minutes
When it is cool, open the cooker, drain the excess water and using a thick spoon mash it nicely.
Heat the oil in a tawa(skillet) and add mustard seeds,fennel seeds and curry leaves When they splutter add chillies and saute well.
When they get fried up add the mashed yam To the mashed yam, add tamarind juice, sambhar powder, turmeric powder, salt and little water and cook it on medium flame.
Now pour the tamarind paste or add lime juice and stir well . . Keep on sautéing for 20 minutes in a medium flame until the yam starts getting roasted at the bottom of the tawa.
Grind the coconut gratings coarsely &fry till brown and add to the masiyal.
Season it with mustard, and curry leaves and coconut andTransfer to a serving dish.
Serve with plain rice &curd rice.