Senai Kizhangu Kuzhambu

Ingredients

• - 250g elephant foot yam
• - Lemon-sized tamarind
• - 2 tomatoes
• - 15 pearl onions
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp red chilli powder
• - 2 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Prepare yam: Peel 250g senai kizhangu (elephant yam). Cut into 2-cm cubes. Parboil in salted water 8 minutes. Drain.
2. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.
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. Heat sesame oil: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 1 sprig curry leaves.
5. Add shallots: Add 10 sliced shallots and fry on medium heat 8 minutes until golden.
6. Add masala paste: Add ground coconut paste and fry 5-6 minutes until oil separates.
7. Add tamarind water and yam: Pour tamarind water. Add parboiled yam and salt. Bring to a boil.
8. Simmer: Cook on medium heat 12-15 minutes until yam absorbs the sauce and kuzhambu thickens.
9. Check yam: Yam should be very tender and flavoured through.
10. Serve: Adjust salt. Senai kizhangu kuzhambu is a filling and hearty curry. Serve with steamed rice and papad.