Kalyana Veetu Senai Curry Recipe - South Indian Spicy Roasted Yam
Kalyana Veetu Senai Curry is a delicious Tamil Nadu Style Yam preparation which is cooked in coconut and sambar powder. This recipe will surely become a favourite in your house. Serve it with dal or sambar and steamed rice for a delicious lunch.
Kalyana Veetu Senai Curry also called as Senai Kizhangu, is a yam recipe where cooked yam is roasted with coconut and everyday South Indian masalas like sambar powder, red chilli powder and coriander powder. Yam is cooked in different styles during special occasions, but this one is specially cooked during weddings in Tamil Nadu.
This Senai Curry is spicy and tastes good with rasam/sambar and steamed rice. Do give this recipe a try and we are sure you will make this often for your everyday meals.
If you like this recipe, you can also try other Yam recipes which you can include in your everyday meals:
- 250 grams Elephant yam (Suran/Senai/Ratalu) , cut into 1 inch thin pieces
- 1/2 cup Fresh coconut , grated
- 1/2 teaspoon Mustard seeds
- Curry leaves , few
- 1/4 teaspoon Asafoetida (hing)
- 1 teaspoon Mustard seeds
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Sambar Powder
- Salt , to taste
- Cooking oil , as required for frying
How to make Kalyana Veetu Senai Curry Recipe - South Indian Spicy Roasted Yam
To begin making the Kalyana Veetu Senai Curry Recipe, add the cut yam pieces into a pressure cooker with 1/4 cup of water, 1/2 turmeric powder and salt and pressure cook the yam for one whistle and keep aside.
Preheat oil in a pan over medium heat; add the mustard seeds and allow it to splutter.
Once the mustard seeds crackle, stir in the hing and curry leaves and saute for few seconds.
After a few seconds, add the grated coconut and roast for about minute until it turns golden in colour and releases an aroma.
At this stage, add the red chilli powder, turmeric powder, coriander powder, sambar powder and saute for a few seconds and add the cooked yam. Stir well until all the masalas coat the yam - about a minute.
The yam, tends to get a little dry, as it combines with the masala; you could add a little more oil to help give the yam a little more crispy texture and also help the masalas to get absorbed well into the Senai Curry.
Once you notice the masalas are well coated and the Kalyana Veetu Senai Curry has a slightly roasted texture, check the salt and spices and adjust to suit your taste.
Once done, turn off the heat and transfer the Kalyana Veetu Senai Curry to a serving bowl and serve hot.
The colour of the curry is due to tomatoes only. No artificial color is used
Kalyana Veetu Senai Curry Recipe - South Indian Spicy Roasted Yam is part of the Indian Curry And Gravy Recipe Contest
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