Chenai Kizhangu Poriyal Recipe-Yam Poriyal Recipe
A lip smacking South Indian Style Chenai Kizhangu Poriyal Recipe is a must try. Tossed with homemade curry powder, this Yam Poriyal can be had as a side dish with sambar, rasam and rice. You can even make it for your evening snack.
Chenai Kizhangu Poriyal Recipe is a simple stir fry made South Indian style. A homemade curry powder made up of channa dal, split urad dal, coriander seeds, dry red chillies and tamarind is added to give this Yam Poriyal a delicious taste.
Did You know: Elephant-foot yam are prescribed as medicine in Ayurveda to treat piles, dysentery, asthma, swelling of lungs, vomiting and abdominal pain. It is used as a blood purifier. It is recommended for diabetic patients for its blood sugar reducing action.
Serve Chenai Kizhangu Poriyal with Kollu Rasam , Rice With Quinoa and Elai Vadam for a nourishing and tasty diabetic meal.
Try some of our other favourite Yam Recipes:
10 M
15 M
25 M
4 Servings
Ingredients
- 500 grams Elephant yam (Suran/Senai/Ratalu) , cut into thin 1/2 inch slices
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red chilli powder
- 2 sprig Curry leaves
- 2 Dry red chillies
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 1 teaspoon White Urad Dal (Split) For the Curry Powder
- 1-1/2 tablespoon Coriander (Dhania) Seeds
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 1 tablespoon White Urad Dal (Split)
- 3 Dry red chillies , broken
- 1/4 teaspoon Asafoetida (hing)
- 30 grams Tamarind , lemon size
- 2 tablespoons Coconut Oil , as required
How to make Chenai Kizhangu Poriyal Recipe-Yam Poriyal Recipe
To begin making Chenai Kizhangu Poriyal Recipe first make the Curry Powder.
For this heat a pan and add a teaspoon of oil. Once the oil is hot add chana dal, split white urad dal, roast the dals till they turn golden brown in colour and then add coriander seeds, dry red chillies and tamarind and saute for a minute and turn off the heat.
Cool the curry powder and then grind in a mixer grinder along with Asafoetida (hing) to a fine powder and keep aside.
Heat 2 tablespoons of coconut oil in wok or a pan; once the oil is hot add mustard seeds, when the mustard seeds splutter add the chana dal and urad dal and saute till the dals turn golden brown.
Now add the curry leaves and the broken red chillies and finally add the yam.
Saute for two minutes and sprinkle some water, salt and cover to cook the Chenai Kizhangu Poriyal on medium heat till the yam is cooked completely.
This will take about 10 minutes. Ensure that your stir the Chenai Kizhangu Poriyal once or twice to cook all the yam evenly. Sprinkle more water if required.
Once the Yam is cooked add all the spice powders, turmeric, chilli and curry powder. Stir and combine till the Chenai Kizhangu pieces are well coated. Turn off the flame after two minutes. Check the salt and spices and adjust according to taste.
Transfer the Chenai Kizhangu Poriyal to a serving bowl and serve hot.
Serve Chenai Kizhangu Poriyal with Kollu Rasam , Rice With Quinoa and Elai Vadam for a nourishing and tasty diabetic meal.
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