Mochai/Field Bean (Dried)- A handful.
Yam/Karunai kilangu - 6 to 7 dices.
Onion - 2
Tomato - 1
Puli/Tamarind - ball sized soaked in 1cup water.
Chilli Powder - 2tablespoon
Sambar powder - 1teaspoon
Salt - Required
Mustard - 1teaspoon
Pepper corns- 3 to 4
Fenugreek - 1/2 teaspoon
Vadagam - 1teaspoon
Curry Leaves - a handful
Garlic - 3 to 4
Oil - 3tablespoon
1. Soak Mochai/field bean overnight or 8hours.Wash it thoroughly and Cook Mochai/field bean in pressure pan for 3 whistles.
2..Heat Oil in a heavy bottom vessel.Season all the ingredients given in For Seasoning.
3..Add onion and saute till it turns transparent.Put in tomatoes and cleanly washed yam/kilangu pieces.
4..Add turmeric and saute till all comes together and sides leave oil.
5.Add chilli powder,sambhar powder and further cook till raw smell goes away.
6.Add salt and required water(u can use excess water frm cooked mochai.It adds taste).Cook till the yam is done.
7.Add cooked Mochai and tamarind water ,cook till oil seperates and becomes slightly thick.Serve Hot with rice.
Note:It tastes good when kept over night in room temperature and served hot.