Pidi Karunai or Elephant foot yam is a tuber. It has lot of health benefits and is widely used in ayurvedic medicines. In ayurveda, elephant yam cures piles, ulcers and many other ailments. It is also one of the healthiest tubers. This recipe is tasty and simple. It is prepared widely in southern parts of Tamil Nadu. Masiyal has many variants. My mother in law prepares this without adding dal/ lentils. My aunt prepares the same with adding a little dal. I feel this dish tastes great without dal.
Prep Time 20 min
Cook Time 15 min
Pidi Karunai/ Elephant foot yam 1/2 kg
Finely chopped onions 2 nos. (medium sized) or Shallots 250 gms
Tamarind 1 gooseberry sized (soaked in warm water and pulp extracted)
Curry leaves a few finely chopped
Coriander leaves finely chopped
Ginger 2 inch size finely chopped
Green chilies 4 nos (slit)
Turmeric powder 1 tsp
Oil 2-3 tbsp
Mustard seeds 1 tsp
Hing 1/2 tsp
Sambar powder (optional)
Salt to taste
- In a cooker, boil pidi karunais/ yam by adding some water, for 3-4 whistles.
- When the yam is cooked, peel the skin, mash it well (when it comes to room temperature)
- Add tamarind syrup, turmeric and salt to the mashed yam and mix well. Set aside.
- Now take a skillet, heat oil. Add mustard seeds, hing, green chilies, ginger curry leaves and coriander leaves. Saute it for a minute.
- Add the chopped onion and little salt. We have added salt to the yam also, so be very careful while adding to the onions.
- Saute it for 5 minutes. Add the mashed yam and mix well.
- Add water depending on the consistency you want.
- If you want extra punch, you can add a tsp of sambar powder at this stage. Cook it for 5-10 mins till the raw smell of the tamarind goes off
Serve hot with steamed rice and ghee.
#You can add cooked moong dal and lemon without adding onions and tamarind.
#Do not chop the yam before cooking. Just dunk it with its skin. If you chop/ slice it, the colour may change.
#Peel the skin immediately after cooking the yam. The colour of the skin may seep into the cooked yam.