1. Pressure cook yam; peel the skin and mash it smoothly.
2. In a bowl, mix together the smashed yam, turmeric powder, asafoetida, salt, jaggery, tamarind paste, rice flour and chilly powder.
3. Now in a pan (preferably non-stick kadai), take 2 tbsp of oil and season with mustard, curry leaves and red chilly.
4. Now dice onion into small pieces and add it to the pan.
5. Fry till golden brown.
6. Once done add the yam mixture to it and keep stirring it on a low flame for 20 min (until it rolls out without sticking to the sides).
7. You can add more oil if it sticks too much to the sides.
8. Finally add the cut coriander leaves to it.
9. Yummy yam masiyal is ready.
10. You can mix this along with ghee rice or have it along with curd rice too.

Recipe courtesy: 4th sense cooking
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