Serving:4 |Type: Chettinadu Poriyal/Kootu
Ingredients:
| Boiled Taro | -5 |
| Onion(chopped) | -3tbsp |
| Tomato(chopped) | -2tbsp |
| Green Chili | -4 |
| Garlic(Crushed) | -3 |
| Tamarind | -Marble size |
| Chili Powder | -1tbsp |
| Salt | -to taste |
| Turmeric | -pinch |
Seasoning:
| Mustard | -1tsp |
| Urad dhal | -1tsp |
| Red chili | -3 |
| Curry leaves | -few |
| Cumin | -½tsp |
| Oil | -3 to6tbsp |
Method:
- Boil and mash the taro and keep it aside.
- Soak the tamarind with ½ a cup of water and squeeze out the pulp and keep it aside.
- Take a pan heat with oil add seasonings fry without burning
- Add onion, garlic and green chili sauté for a minute, then add tomato, salt and turmeric sauté until tomato get mash.
- Then add chili powder mix well then add mashed taro mix well.
- Now add tamarind pulp stir it and cook it.
- Cook well until masiyal lifts up from the side of the pan.
- Now ready to serve with rice.
Note:
- In chettinadu , masiyal is commonly made with karunaikuzhangu. However karunaikuzhangu is rarely available outside of India.
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