Yam or Senaikkizhangu kola urundai kuzhambu is prepared using deep fried yam balls in a slightly tangy gravy. It goes well with white rice and appalam, also i tried with chappathi and it tasted awesome.

Ingredients:

• 8 nos – Senaikkizhangu kola urundai
• 1 no – Onion (chopped finely)
• 1 no – Tomato (chopped)
• 2 nos – Garlic ( Chopped)
• 1/4 inch – Ginger (chopped)
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Garam masala powder
• 1 tbsp – Coriander leaves for garnishing
• Salt as needed

For grinding:

• 1 tsp – Oil
• 2 tbsp – Coconut grated
• 1 tbsp - Coriander Seeds
• 1 tsp - Cumin Seeds
• 2 or 3 nos – Dry red Chillies
• 4 or 5 nos - Fresh curry leaves

Seasonings:

• 1 tbsp – Oil
• 1/4 tsp – Mustard seeds
• 1/4 tsp – Split black gram / Ulunthu
• 4 or 5 nos – Curry leaves
• 1 pinch – Asafoetida

Preparation method:

1. Heat oil in a pan, roast the items given in the list for grinding and then grind them in a mixer grinder.
2. Add tomato, ginger and garlic to it and once again grind them to a smooth paste. Set it aside.
3. Heat oil in a pan, season with items given in the list  for seasonings. Add onion and required salt, saute until translucent.
4. Then add ground tomato coconut masala and saute until raw smell goes. Add turmeric powder and garam masala powder, saute for 1 or 2 minutes. Add 1 1/4 cup of water to it and bring it to boil. Cook for 5 to 10 mins.
5. Reduce the flame to medium, then add yam balls and cook for 5 mins or until gravy reaches the right consistency. Switch of the stove and garnish with coriander leaves.

Notes:

• After adding kola urundai, immediately reduce the flame to medium otherwise kola urundai may break into pieces.
• I have posted making of yam balls/kola urundai earlier. You can see the complete steps in that post.