After a hectic day visiting relatives for navarathri, making sundal listening to lovely songs by young girls who visited our golu, I found a bookmarked recipe:-). Not from any book but from my husband's aunt who cooks yummy traditional food. I have always cooked yam curry but a chutney/Thogayal from senai is totally new to me and here is the recipe as told by her.
Senai Kizhangu/Yam 1 cup (Cubed)
Tamarind one small marble sized
Blackgram dal 1 tbsp
Red chillies 2-3
Mustard seeds 1/4 tsp
Asafoetida 1/4 tsp
Salt to taste
Remove the skin from the yam, clean well, cut into cubes or buy the store bought cut senai:-)
Microwave the tamarind in 1/2 cup of water in high mode for 1 minute. Let it cool. Then squeeze and strain the extract and keep aside.
Heat the oil in a pan, add mustard seeds. When it splutters add the blackgram dal and red chillies. Saute till the dhal becomes light brown. Let it cool.
Transfer the yam to a micro safe bowl. Cover with a microsafe lid and cook it for 5 minutes in micro high mode.
Now add the tamarind extract to this, mix well and cook it in micro high mode for another 5 minutes.Let it cool.
Transfer the sauteed dhal-chilli mixture to a mixture and grind it to a coarse texture. Now add the the cooked yam , salt and asafoetida to this.
Grind everything to a smooth paste
Serve with hot rice and kootu
Thank you Paddu athai for this yummy thogayal recipe:-)
Linking this thogayal to Lets Brunch on Sundays
This post is for the CC Challenge of the month