Last year I found this tuber in the vegetable shop and made yummy tikkis. A reader had asked for more recipes with this tuber. I couldn't find this tuber after last spring. This season, I bought them and made gravy and curry too. It was liked by everyone and here is the first recipe which I made this season. I will soon post a few more recipes with this tuber.
Masiyal means food or recipe which is made by mashing. We make this mashed delicacy aka masiyal with root vegetables and dhal, the green chillies making it hot spicy which is balanced with the sourness of lemon. This is one way of making masiyal. This wonderful dish reminds me of the younger days - when you are so hungry...... mix rice and masiyal..........gobble up as if you want to finish the entire pot....satisfying your hunger. It is just great with fried appalam, what else would you ask for a wonderful meal. Masiyal and rice is the dish, whether you want to gobble or devour. This is also yummy with chapati or parathas.
Ingredients:
Vethala valli kizhangu - 1 cup
Toor dhal - 1/2 cup
Lemon - juice from 1/2 lemon, about 1 or 1 and 1/2 tsp
Coconut - 2 tsp
Turmeric powder - 1/8 + 1/8 tsp
Water
Salt
Cilantro - to garnish
Seasoning:
Oil - 1 tsp
Dried red chilli - 2
Mustard - 1/4 tsp
Mustard - 1/4 tsp
Urad dhal - 1/4 tsp
Green chilli - 2, chopped
Curry leaf - 1 or 2 sprigs
Asafoetida - 1/8 tsp
Method:
Pressure cook the dhal (add 1/8 tsp turmeric powder to the dhal and then cook) and the tuber separately (You can pressure cook as 2 or 3 big chunks, then when cool, peel and then chop to chunks, quantity is 1 cup).
Heat a pan, add the oil and do the seasoning. Add the vethala valli kizhangu, 1/2 tsp salt, turmeric powder, and 1/2 cup water. Mash the tuber a little, so that it is not completely mushy, but with some chunks. Simmer for 5 min.
Add the cooked toor dhal, mix thoroughly, and continue simmering. If the mixture is too thick add 1/4 cup water. Adjust the salt, if needed.
Add the coconut, simmer for 2 minutes and switch of the flame.
Add the lemon juice and mix thoroughly. Garnish with cilantro. This goes great with either plain rice, dhal rice, or chapati.
 |
| Vethala Valli Kizhangu |
 |
| Pressure cooked |
 |
| Peeled and Chopped |
Heat a pan, add the oil and do the seasoning. Add the vethala valli kizhangu, 1/2 tsp salt, turmeric powder, and 1/2 cup water. Mash the tuber a little, so that it is not completely mushy, but with some chunks. Simmer for 5 min.
Add the cooked toor dhal, mix thoroughly, and continue simmering. If the mixture is too thick add 1/4 cup water. Adjust the salt, if needed.
Add the coconut, simmer for 2 minutes and switch of the flame.
Tips:
This masiyal is made with yellow split moong dhal, but I have made it with toor dhal. Feel free to use the dhal of your choice.
The tartness comes only from lemon juice and hence add according to your taste.
If you like very spicy or less spicy, adjust accordingly with the green chillies.
It is easier to pressure cook and then peel the tuber.
It is easier to pressure cook and then peel the tuber.
I have tried this creeper in my garden in Chennai sub urb and it grows very nicely. The tuber , no doubt a good delicacy. But due to irregular availability and lack of awareness of i’ts medicinal value , the tuber, Unlike, potatoes and other tubers is not popular.
ReplyDelete