Karunai Kizhangu Masiyal (Elephant yam masiyal)

Karunai Kizhangu masiyal  is my favourite side dish ever. My Mom is a specialist in preparing this masiyal.No masala is there and can be easily cooked.Lets have a look on the ingredients required.

Ingredients

• Karunai Kizhangu - 250 grams
  
• Vengayam  ( prefarably small one) -1 small cup (chopped)
  
• Pachcha milagai (Green mirchi) - 3 nos
• Segappu milagai (Red mirchi) -2 nos
• Puli vizhudhu (tamarind paste) - 1 spoon
  
• Karuvepillai  (Curry leaves) 
• Salt- as required
• Perungayam (Asafoetida) - a pinch
• Manja Thool (Turmeric powder)- a pinch
• Koththa malli Thazhai (Coriander leaves)
• Oil  - a little amount

Procedure
- Remove the rough skin over and cut into small pieces.
- Spread some salt over the pieces ,mix well and keep it aside for 10 minutes.(To remove the itching effect)
- Then cook the vegetable pieces adding Turmeric powder,water and salt.
- Smash the pieces.
- In a pan add oil and kadugu,uluththam paruppu, vengayam,karuvepillai,Pachchai milagai,Segappu milagai,perungayam.
- Saute well.
- Pour the Puli paste and the smashed kizhangu pieces.
- Add a little amount of water and Cook for 10 minutes.
- Garnish with Koththamalli  thazhai and its now ready to eat.
Serve Masiyal with Sambhar sadham.