Kongunadu Style Senai Kilangu Masala Recipe - Yam in Spicy Gravy
Kongunadu Style Senai Kilangu Masala is a simple and tasty recipe where Yam stick is cooked in a ground spicy masala mixture till it is well coated. You can also pack it in your Lunch Box.
Kongunadu Style Senai Kilangu Masala Recipe (Yam in Spicy Gravy) is a recipe that is from Tamil Nadu. Kongunadu is a part of Tamil Nadu cuisine which is famous for its spicy flavor. In this recipe we have used different spice mixtures that are roasted well and ground into a spicy paste and cooked along with yam.
Yam is a kind of root vegetable that has a meaty texture and flavor which goes really well with the ground spice mixture. The vegetables is rich in dietary fiber which is very essential for our diet.
If you are looking for more Yam Recipes, here are some that you can try:
- 300 grams Elephant yam (Suran/Senai/Ratalu) , sking peeled and sliced thin
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
- Salt , to taste
- Cooking oil , for cooking For the Spice Mixture
- 1 inch Cinnamon Stick (Dalchini)
- 4 cloves Garlic
- 1 inch Ginger , chopped
- 2 tablespoon Poppy seeds
- 2 tablespoon Coconut Oil
- 2 Dry red chillies
- 1 sprig Curry leaves
How to make Kongunadu Style Senai Kilangu Masala Recipe - Yam in Spicy Gravy
To begin making the Kongunadu Style Senai Kilangu Masala Recipe, we will first pressure cook the yam with water, turmeric powder, salt for about 2 whistle.
Release the pressure naturally, and drain the excess water and keep the cooked yam aside.
Heat a flat skillet with oil, add curry leaves and allow it splutter for few seconds, add cinnamon stick, cloves and let it saute for few seconds.
Add dry red chillies, garlic, and ginger and saute until it softens. Later add poppy seeds and grated coconut and saute until they turn light brown.
Switch off the heat and allow it to cool down. Transfer it to a mixing jar and add little water and grind it into a smooth paste.
Heat the same pan again with oil, add mustard seeds and curry leaves and allow it splutter and crackle for few seconds.
Add your ground paste and give it a stir. Finally add cooked yam and mix the masalas well. Cook until the masala has reduced and you get a dry mixture.
Check for salt and adjust the seasoning according to your palate and serve hot.
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