14 Dec 2015

Elephant Yam Masala | Senai Kizhangu Masala

There are so many recipes that can be made with senai kizhangu but many people don't make this because of it's itchy nature. But this is one of the most tasty dishes and we love it. You need to cook this first in some water and drain the water and cook the kizhangu alone. 
My mum makes a tasty masala with this senai kizhangu and we love it!

Yam Masala

Preparation time 20 mins | Cooking time 20 mins | Serves 3

  • Senai Kizhangu - 500 gms
  • Onion - 1
  • Tomato - 2
  • Pepper corns - 1 tbsp
  • Ginger - 1 inch piece
  • Garlic - 15
  • Cumin seeds - 1 tsp
  • Tamarind water - 1 tbsp
  • Coriander powder - 1 tsp
  • Red chilli powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Water - 1/2 cup (plus more to cook the yam)
  • Salt - to taste
To Temper
  • Oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/4 tsp
  • Curry leaves - 1 sprig
  • Hing - 1 small ball or 1 pinch
Yam Masala

1. Oil your hands and cut the yam into medium to thin slices. Take these yam pieces in a sauce pan, add water, turmeric powder and some salt and boil the yam for about 5-8 minutes.

2. Then drain the water completely and keep the yam slices separately.
3. In a blender, add 1/2 the onion and 1 tomato, along with pepper corns, cumin seeds, ginger, garlic  and blend to a smooth paste. 
4. Chop the other half of the onion separately and blend the other tomato separately. 

Note - You can blend all the onions and tomatoes together along with the pepper corn and cumin seeds, that's how I make it. My mum likes to blend and cut separately!

1. In a kadai, heat oil. Add the mustard seeds, urad dal, hing and curry leaves.

2. When the mustard seeds splutter, add the 1/2 chopped onions and sauté until the onions are translucent. 
3. Now add the single tomato puree and sauté for about 2 minutes. (If you have blended all the onion and tomatoes together, add the whole thing and cook for 5 minutes, until the oil separates)

4. Add the puree of onion tomato, ginger and garlic and cook for another 3 minutes.
5. Add the masalas and cook for another 2 minutes. Add the tamarind juice and cook for another minute.

6. Now add the yam slices alone and mix with the masala. Add a bit of salt. Remember we already added salt while cooking the yam so add accordingly.

7. Add 1/2 cup of water and cook covered in medium flame for about 5 minutes or until the yam is cooked well.
8. Switch off and serve.

Goes well with sambar rice, dal rice, mor kuzhambu, curd rice.

Yam Masala

1. As mentioned earlier, you can just blend all the tomatoes, onions, ginger garlic, pepper and cumin together. My mum does this elaborate method of preparation!
2. You can increase or decrease the red chilli powder as per your preference. The pepper corns will also add to the spice level.
3. Oil your hands well or wear gloves while cutting the yam otherwise you will have itching.
4. Cooking the yam separately and discarding the water completely, removes all the itching and makes it safe and tasty to eat this veggie.

 Until next time,

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  1. Spices for the flavours? Sure, I love.

  2. Senai masala lools delicious. Perfect with some rasam rice.


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