Nilave Kundangai Koozh

Method

1. 1

   Prepare nilave kundangai: Peel and grate 300g nilave kundangai (a variety of yam or moonface yam). Alternatively use white yam or elephant yam. Rinse well.

2. 2

   Add tamarind: Mix grated yam with 1 tsp tamarind paste to prevent discolouration and neutralise any itchiness.

3. 3

   Cook yam: In a pot combine grated yam with 3 cups water and salt. Cook on medium heat 12-15 minutes stirring frequently until the mixture becomes a thick smooth koozh (porridge).

4. 4

   Add rice flour: If the koozh is too thin add 2 tbsp rice flour mixed with water. Stir and cook 5 more minutes until thick.

5. 5

   Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 2 dried red chillies, curry leaves and a pinch of asafoetida.

6. 6

   Add shallots: Add 6 sliced shallots. Fry until golden. Pour tempering into the koozh.

7. 7

   Add fresh coconut: Stir in 3 tbsp freshly grated coconut.

8. 8

   Stir and mix: Mix the tempering through the koozh thoroughly.

9. 9

   Adjust consistency: The koozh should be thick and pourable. Add more water if too stiff.

10. 10

    Serve: Adjust salt. Nilave kundangai koozh is a traditional tribal Tamil porridge. Serve warm.