Senai Kizhangu Poriyal Recipe-Yam Poriyal Recipe
A lip smacking South Indian Style Senai 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.In association with SS Pandian (SSP Asafoetida)
Senai Kizhangu Poriyal Recipe is a simple stir fry made South Indian style. A homemade curry powder made up of chana 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.
Try some of our other favourite Yam Recipes:
- 500 grams Elephant yam (Suran/Senai/Ratalu) , cut into thin 1/2 inch slices
- 1/2 teaspoon Mustard seeds
- 2 teaspoon White Urad Dal (Split)
- 2 Dry red chillies
- 1/4 teaspoon Asafoetida (hing)
- 2 sprig Curry leaves , torn
- 1/2 teaspoon Turmeric powder (Haldi)
- 3 tablespoons Coconut Oil For the Curry Powder
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 1 tablespoon White Urad Dal (Split)
- 2 tablespoons Coriander (Dhania) Seeds
- 3 Dry red chillies , broken
- 30 grams Tamarind
How to make Senai Kizhangu Poriyal Recipe-Yam Poriyal Recipe
To begin making Senai Kizhangu Poriyal Recipe first make the Curry Powder.
Into a preheated pan on medium heat add chana dal, split white urad dal and roast the dals till they turn golden brown and crisp. Once done add coriander seeds, dry red chillies and roast for a minute. Finally add tamarind and saute for another few seconds and turn off the heat.
Allow the mixture to cool. Once all the ingredients are cooled add them to a small jar of the mixer grinder and blend to make a coarse powder. Keep aside.
Heat coconut oil in wok or a pan; once the oil is hot add mustard seeds and urad dal. Saute till the dal turn golden brown.
Once done add broken red chillies, asafoetida and the curry leaves. Stir for a few seconds and add in the yam.
Add the turmeric powder,the ground masala and salt to taste. Stir well to combine.
Sprinkle a little water, cover the pan and cook the Senai Kizhangu Poriyal on medium heat till the yam is cooked completely.
This will take about 10 minutes. Ensure that your stir the Senai Kizhangu Poriyal once or twice to cook all the yam evenly. Sprinkle more water if required.
Once cooked give the Senai Kizhangu Poriyal a final stir and transfer it to a serving bowl and serve hot.
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