Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy)

Name: Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3-4
Cuisine: Tamil Nadu
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 seeds (Jeera); 1 teaspoon Fennel seeds (Saunf); 1 teaspoon Whole Black Peppercorns crushed; 6 null Green Chillies slit; 2 inch Ginger; 6 cloves Garlic; 1 null Onion chopped; 2 null Dry Red Chillies broken; 1/4 teaspoon Turmeric powder (Haldi); null Salt to taste; 3 tablespoon Tamarind Water; 1 null Bay leaf (tej patta); 2 null Cloves (Laung); 1 inch Cinnamon Stick (Dalchini); 2 teaspoon Oil

Jyothi Rajesh

June 14, 2017

1583 Ratings

Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy)

Time:Prep: 15 M|Cook: 30 M|Total: 45 M

Makes:3-4 Servings

Meal:Side Dish

Cuisine:Tamil Nadu

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.

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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 seeds (Jeera)

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 Oil

Instructions for 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.