Two of the special yams in India are Elephant Yam, and Elephant Foot Yam. Sadly, these two often get confused, even by Indian bloggers and writers. It took me quite a while and lots of conversations to sort the two out.
This Masiyal can be made with either of the two yams. I am using frozen yam as fresh ones are not available here. Its a surprising dish, incredibly delicious.
If you have any more information about these yams, please share.
This recipe is from Meenakshi Ammal in Vol 1 of her books Cook and See. The dish is made with toor dal (red gram dal) but uses lime juice instead of tamarind. Lemon juice works too, due to the same word being used for both fruits in India it is often difficult to tell which is intended. Both work well in most dishes. I like lime because it gives a tropical spark to dishes.
Similar recipes include Ridged Gourd Masiyal, Poritha Kootu, and South Indian Yellow Pumpkin Soup.
Browse all of our Elephant Yam and Elephant Foot Yam recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.
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