To begin making the Chenai Kizhangu Masiyal, wash and clean the yam, peel the skin and cut them into 1 inch cubes. 

Transfer these yam cubes into the pressure cooker along with tamarind water, turmeric powder and salt to taste.

Close the lid and pressure cook for about 4 whistles. Turn off the heat and allow the pressure to release naturally. 

Once the pressure has released naturally open the cooker and mash the yam using a masher, leave a few yam chunks to add to the texture of the Chenai Masiyal. 

Next cook the raw peanuts. Add the raw peanuts into a pressure cooker along with 1/2 cup of water and salt to taste.Close the lid and pressure cook for 3 to 4 whistles. Allow the pressure to release naturally and keep aside.

Now we will continue to make the Chenai Kizhangu Masiyal

Heat a pan on medium heat, add oil. Once the oil is hot, add the mustard seeds and urad dal. Allow the mustard seeds to crackle and the urad dal to turn golden brown.

Once done add the hing, curry leaves, green chillies and saute for a few seconds. Now add the cooked and mashed yam, turmeric powder, red chillie powder, salt to taste and cooked peanuts. Saute for a few minutes until well combined. 

Turn off the heat and transfer the Chenai Kizhangu Masiyal into a serving bowl and serve hot.

Serve the Chenai Kizhangu Masiyal along with Steamed Rice, Chettinad Style Poondu Rasam Recipe and Sprouted Green Gram Kosambari Recipe- With Pomegranates  for a complete meal.