Ingredients

• 1/4 Kg - small yam (pidi karunai)
• 1 small lemon-sized ball of tamarind
• 4-5 - green chillies (long green ones)
• 1/2 tsp - fenugreek seeds
• 6-7 - long red chillies or 4-5 Guntur red chillies
• 1/2 tbsp - mustard seeds
• 1.5 tbsp - oil

How to Make Yam kuzhambhu

• Add hot water to the tamarind and extract thick tamarind juice.
• Wash the yam in water with which the rice was cleansed (this prevents the yam irritation in the throat).
• Boil the yam in the pressure cooker up to 5 whistles, peel the skin and mash coarsely.
• Heat oil in a pan (gingelly oil preferred), season with fenugreek seeds first and when it browns, add mustard seeds and allow to splutter.
• Add red chillies, a little water and then the tamarind juice.
• Add salt to taste and then the mashed yam and the slit green chillies.
• Allow to boil well and when thick, remove from fire.