Karunai Kizhangu Poriyal

Method

1. 1

   Prepare purple yam: Peel 250g karunai kizhangu (purple yam) wearing gloves — the sap can cause skin irritation. Cut into 1.5-cm cubes and wash well.

2. 2

   Parboil: Pressure cook yam with a pinch of turmeric and salt for 2 whistles until just tender. Drain.

3. 3

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

5. 5

   Fry yam: Add parboiled yam cubes. Cook on high heat 4-5 minutes until edges are lightly golden.

6. 6

   Add spices: Add half tsp red chilli powder and half tsp coriander powder. Toss and cook 2 minutes.

7. 7

   Season: Add salt and mix well.

8. 8

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

9. 9

   Check colour: Karunai kizhangu poriyal should be a deep purple-brown — beautiful and unique.

10. 10

    Serve: Serve as a dry side dish with steamed rice, sambar and rasam.