CHENAI MASIYAL

After being in Palakkad for four months ,we started exploring the rich Palakkadan Cuisine which boasts of mouthwatering delicasies for foodies like us. The typical Iyer lunch generally consists of Moolagutal accompanied by Rasam , Pachadi and Thohayal. The food lover in us discovered a dish ,we call ,Chenai(YAM) masiyal which according to us is an ideal accompaniment for Molagutal especially Vazhathandu or Keerai varity. If made in a "KATCHATTI "the taste improves. We give below the recipe for everybody to try.

INGREDIENTS

Chenai ( Yam) quater kg cut into small cubes

Green chilly three to four

Haldi Powder and salt to taste

Tadka ingredients - One table spoon Channadal, half table spoon urad dal, one tea spoon mustard, Half teaspoon Hing powder.
Cuury leaves
Lime Half a piece



METHOD.

Boil Yam with enough water ,haldi powder and salt. When cooked add the green chillies, let boil for some time. Mash with a laddle to make a thick gravy . Add water if necessary. Do thadka in two tablespoons of Cocunut oil, adding the tadka ingredients and some cuury leaves. When the dals brown pour on to the already prepared gravy. Finally squeeze the lime.
Your tangy masiyal is ready to taste