Ingredients

• 1/2 kg - elephant yam skinned and cubed
• 1 cup- toor dal cooked with turmeric powder and salt
• 1 tbsp- tamarind paste diluted with 1 cup water
• Roast, cool and grind to a paste the following with a little water:
• 3 -dry red whole chilli
• 1 tbsp- dhania
• 1 tsp -channa dal
• 1 tsp -urad dal
• 1 tsp - methi seeds
• 1 pinch -hing
• curry leaves

How to Make Elephant Yam Pitlai

• Boil the elephant yam pieces in water with salt till just done, drain and keep aside.
• In a heavy bottomed pan add a little oil and season with mustard and add the suran pieces and fry for a while.
• Now add the tamarind water and let it boil properly.
• Stir in the masala paste, curry leaves, hing and let it boil for a little while on slow fire.
• Mash the toor dal well with a ladle and add to the boiling gravy. Add yam. Adjust seasoning and consistency with salt and water.
• Serve hot with plain cooked rice.