|¼ cup||Red split gram (toor dal)|
|½ cup||Karunai kizhangu (8 pieces)|
|3 tbsp||Tamarind juice|
|¼ tsp||Salt (or to taste)|
|2 stks||Coriander leaves|
|¼ tsp||Turmeric powder|
|6 nos||Curry leaves|
|3 nos||Dry red chili|
|2 tsp||Coriander seeds|
|½ tsp||Split black gram (ullundu)|
|2 tsp||Bengal gram (kadhala paruppu)|
|¼ tsp||Black pepper corns|
|3 tbsp||Fresh coconut|
|1 tsp||Oil (for toasting)|
1. Soak split red gram (toor dal / thuvaram paruppu) in water for about 1/2 hour and pressure cook until soft. Mash well and keep aside.
2. Soak tamarind in little water and squeeze out the pulp and keep aside.
3. Heat a tsp oil and fry all the ingredients from Table-3 except coconut. (Dry red chili, Coriander seeds, Split black gram, Bengal gram, Black peppercorn and rice) Roast them till it releases nice aroma (takes 2 minutes on low flame) and remove. In the same pan, roast the coconut till it turns slightly brown. Let cool completely and grind all of them to a coarse consistency and keep aside.
4. Heat a cup of water, add a pinch of turmeric and boil the Elephant foot yam (Karunai Kizhangu) for about 8 minutes. Drain the water and keep the veggie aside.
5. Take a sauce pan, add a cup of water, tamarind juice, turmeric and jaggery. Bring it to one boil, add the yam pieces, ground spices, salt and cooked toor dal. Cover and cook for about 2 minutes over medium flame.
6. Heat little oil in a pan, splutter mustard and curry leaves. Season with asafoetida and add this to the gravy. Simmer until thick consistency and switch off.
7. Garnish with coriander leaves and serve hot with rice and papad.