Karunai Kizhangu Poriyal

Ingredients

• - 250g purple yam
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

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. Parboil: Pressure cook yam with a pinch of turmeric and salt for 2 whistles until just tender. Drain.
3. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
5. Fry yam: Add parboiled yam cubes. Cook on high heat 4-5 minutes until edges are lightly golden.
6. Add spices: Add half tsp red chilli powder and half tsp coriander powder. Toss and cook 2 minutes.
7. Season: Add salt and mix well.
8. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
9. Check colour: Karunai kizhangu poriyal should be a deep purple-brown — beautiful and unique.
10. Serve: Serve as a dry side dish with steamed rice, sambar and rasam.