An easy side dish for an authentic South Indian lunch

Karunaikizhangu masiyal is a traditional side dish that adds flavour to a south Indian meal. I learnt this easy-to-make recipe from my grandmother.

Rajeswari Shankar is a homemaker with a passion for ethnic Indian cooking using traditional utensils.

What you need

Colocasia (Karunaikizhangu): 250 gm

Pigeon pea (Toor dal): 50-75 gm

Tamarind: 1 inch (squeeze the pulp after soaking)

Turmeric powder: 1 tsp

Salt: to taste

Utensil: a seasoned kal chatti

For seasoning

Oil: 1 tbsp

Mustard seeds: 1 tsp

Split black gram (urad dal): 1 tbsp

Asafoetida: 1/2 tsp

Green chillies (slit): 1-2

Ginger (grated): 1/2 inch

Coconut (grated): 2 tbsp

Curry leaves: a few

Lime: 1

Cooking instructions

Wash and cut the colocasia in big chunks and pressure cook with the toor dal but in separate containers.

Peel the skin.

In a slightly heavy bottom vessel, place the boiled colocasia, cooked toor dal, turmeric powder, tamarind pulp and salt.

Mash everything together and cook for five minutes.

Transfer to the serving bowl.

Heat the oil in a kadai. Add mustard seeds, split urad dhal and asafoetida. When it turns golden brown, add the green chillies, ginger, curry leaves and coconut.

Garnish with seasoning and add a dash of lime.