Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy)
Perfectly cooked yam in a ground spices and coconut curry
Poricha kootu is a popular curry kind of dish from Tamil Nadu and Chenai Kizhangu Poricha Kootu Recipe is made with elephant yam. It’s a coconut based curry with amazing spices in it. Probably elephant yam is wisely used in the Southern parts of India because of its origin. Make sure not to use young and fresh yam to avoid prickling sensation on the tongue. Keep the yam in a dry place for few days and then use. Also ensure that you add tamarind juice while cooking yam to prevent tongue prickling which might cause a discomfort.
Serve Chenai Kizhangu Poricha Kootu Recipe along with steamed rice, Muttai Parotta Recipe ( Ande Ka Paratha / Egg Filled Flat Bread), steamed rice, Tamil Nadu Style Dal Masala Vada with Cabbage Recipe and Tamil Nadu Style Pala Kottai Sambar Recipe for a complete lunch or dinner.
If you like this recipe, try more recipes like
15 M
30 M
45 M
3-4 Servings
Ingredients
- 300 grams Elephant yam (Suran/Senai/Ratalu)
- 1/4 cup Yellow Moong Dal (Split)
- 4 tablespoon Chana dal (Bengal Gram Dal)
- 1/2 cup Fresh coconut , grated
- 2 teaspoon Cumin (Jeera) seeds
- 1 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Whole Black Peppercorns , crushed
- 6 Green Chillies , slit
- 2 inch Ginger
- 6 cloves Garlic
- 1 Onion , chopped
- 2 Dry red chillies , broken
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 3 tablespoon Tamarind Water
- 1 Bay leaf (tej patta)
- 2 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 2 teaspoon Cooking oil
How to make Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy)
To begin making Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy), remove the skin on yam. Chop yam into 1 inch cubes. Pressure cook with little salt and turmeric powder for 1 whistle.
Soak yellow moong dal and channa dal separately for 1 hour. Pressure cook for 1 whistle.
Add 1 teaspoon oil in a pan. Roast dried red chilies, ginger-garlic, green chillies, cumin seeds, black peppercorns, cinnamon stick, cloves, onion and grated coconut until fragrant and roasted well.
Cool and grind the roasted spices into smooth paste.
Heat remaining oil in a pan. Add bay leaf and fennel seeds. Roast for 10 seconds.
Add the ground masala paste and cook until oil separated from the sides of the pan. Add cooked dal and mix well.
Add cooked yam along with tamarind juice and cook for 5 minutes. Add little water and cook for another 10 minutes. Check for seasoning.
Serve Chenai Kizhangu Poricha Kootu Recipe along with steamed rice, Muttai Parotta Recipe ( Ande Ka Paratha / Egg Filled Flat Bread), steamed rice, Tamil Nadu Style Dal Masala Vada with Cabbage Recipe and Tamil Nadu Style Pala Kottai Sambar Recipe for a complete lunch or dinner.
Jyothi Rajesh
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."
