Pidi Karunai Masiyal

Yam is rich in potassium, vitamin C, and vitamin B6, all of which are necessary for your body to function well. If you have been avoiding this veggie all this while, I encourage you to try this. This is a very nice recipe and tastes very different.


Yam 250 Gram (Pidi Karunai)
Water 800 Milliliter (400 ml or until yam is immersed in pressure cooker. 400 ml for tamarind water.)
Tamarind ball 1 Small (half lemon size)
Oil 7 Tablespoon , divided
Mustard seeds 1 Teaspoon
Urad dal 1 Teaspoon
Curry leaves 3 Teaspoon
Onion 2 Medium , chopped finely
Green chili 2 Medium , slit lengthwise
Sambar powder 2 Teaspoon
Salt To Taste



1. Soak the yam in water and wash well, so that the soil sticking to the skin gets washed away.

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2. Pressure cook the yam with water (to immerse) for 4 whistles. Once it cools, remove the skin and mash the yam well.

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3. Soak tamarind in 400 ml water to make tamarind water. Filter and keep aside.


4. In a frying pan, add 3 tablespoons of oil, and heat. Sputter mustard seeds, urad dal, and curry leaves.

5. Throw in the onions and green chilies. Saute till they are soft.

6. Pour tamarind water. Sprinkle salt, sambar powder. Let it come to a boil.

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7. Put the stove in simmer. Add the yam. Mix and mash well until everything combines well. Once it gets to a thick consistency, add the remaining 4 tablespoons of oil. Mix and mash well to form a ball. Switch off the stove.

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8. Serve as a side dish for puzhi kuzhambu rice, murungakkai sambar rice, or rasam rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 372Calories from Fat 241

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 170 mg7.08%

Total Carbohydrates 31 g10.3%

Dietary Fiber 5 g20%

Sugars 5 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet