Nilave Kundangai Koozh

Ingredients

• - moonflower yam porridge as main ingredient
• - Minimal oil (sesame or coconut)
• - Salt to taste
• - Basic tempering — mustard, curry leaves
• - Coconut or tamarind if required

Method

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. Add tamarind: Mix grated yam with 1 tsp tamarind paste to prevent discolouration and neutralise any itchiness.
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. 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. 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. Add shallots: Add 6 sliced shallots. Fry until golden. Pour tempering into the koozh.
7. Add fresh coconut: Stir in 3 tbsp freshly grated coconut.
8. Stir and mix: Mix the tempering through the koozh thoroughly.
9. Adjust consistency: The koozh should be thick and pourable. Add more water if too stiff.
10. Serve: Adjust salt. Nilave kundangai koozh is a traditional tribal Tamil porridge. Serve warm.