Senai Kizhangu Kuzhambu

Method

1. 1

   Prepare yam: Peel 250g senai kizhangu (elephant yam). Cut into 2-cm cubes. Parboil in salted water 8 minutes. Drain.

2. 2

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.

3. 3

   Make masala paste: Blend half cup fresh grated coconut, 1 tbsp coriander seeds, 4 dried red chillies and 1 tsp cumin to a smooth paste.

4. 4

   Heat sesame oil: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 1 sprig curry leaves.

5. 5

   Add shallots: Add 10 sliced shallots and fry on medium heat 8 minutes until golden.

6. 6

   Add masala paste: Add ground coconut paste and fry 5-6 minutes until oil separates.

7. 7

   Add tamarind water and yam: Pour tamarind water. Add parboiled yam and salt. Bring to a boil.

8. 8

   Simmer: Cook on medium heat 12-15 minutes until yam absorbs the sauce and kuzhambu thickens.

9. 9

   Check yam: Yam should be very tender and flavoured through.

10. 10

    Serve: Adjust salt. Senai kizhangu kuzhambu is a filling and hearty curry. Serve with steamed rice and papad.