| This is a family favourite in the house of Champakaji, a great-granny from Chennai. First featured in the Harmony Magazine for The Great Granny Diaries – a column by Pratibha Jain where age-old recipes are shared by our elders. Click to read the interview with this loving great-granny. |
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Makes 2 cups of thovayal
Ingredients
Small Yam (Pidi Karunai Kizhangu) – 3
Whole red chillies – 2
Thick tamarind extract – 2 tsp
Jaggery – 1 tsp
Chilli powder – 1 tsp
Turmeric powder – 1 tsp
Asafoetida powder – ¼ tsp
Salt – to taste
The Tempering
Split black gram – 1 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Sesame oil – 2-3 tbsps
Method:
1. Wash the yam thoroughly. (Since yam is generally covered with mud and grit, you can soak it in water for a couple of hours. That will allow it to be washed easily.) Pressure cook or boil until tender.
2. Peel off the skin and grind along with the red chillies, tamarind extract, jaggery, chilli powder, turmeric powder and salt. If you like, you can simply mash the yam and mix the ingredients well.
3. Heat the oil in a wok. Add the gram and as it turns golden, add the mustard and cumin. Allow to pop and add the yam mixture.
4. Roast for 10-12 minutes or until the mixture is well cooked and stops sticking to the sides of the pan.
Serve with steamed rice and a dollop of ghee. Also makes a tasty accompaniment with Rotis.
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>> Click to read the interview with great-granny Champakaji.
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