Kalyana Veetu Senai Curry Recipe - South Indian Spicy Roasted Yam

June 16, 2023

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Kalyana Veetu Senai Curry Recipe - South Indian Spicy Roasted Yam
Time:Prep: 30 M|Cook: 30 M|Total: 1h 0min
Makes:4 Servings
Cuisine:Tamil Nadu

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.

Serve Kalyana Veetu Senai Curry along with Keerai Sambar and Steamed Rice for a weekday lunch. You can also pack it in your Lunch Box along with Palak Raita and Tawa Paratha.

If you like this recipe, you can also try other Yam recipes which you can include in your everyday meals:

  1. Dahi Suran Ki Kadhi Recipe
  2. Kerala Style Chena Mezhukkupuratty Recipe
  3. Surana Bhaji Recipe

Ingredients

    250 grams Elephant yam (Suran/Senai/Ratalu), cut into 1 inch thin pieces
    1/2 cup Fresh coconut, grated
    1/2 teaspoon Mustard seeds (Rai/ Kadugu)
    Curry leaves, few
    1/4 teaspoon Asafoetida (hing)
    1 teaspoon Mustard seeds (Rai/ Kadugu)
    1 teaspoon Red Chilli powder
    1 teaspoon Coriander Powder (Dhania)
    1 teaspoon Turmeric powder (Haldi)
    2 teaspoon Sambar Powder
    Salt, to taste
    Oil, as required for frying

Instructions for Kalyana Veetu Senai Curry Recipe - South Indian Spicy Roasted Yam

    1

    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.

    2

    Preheat oil in a pan over medium heat; add the mustard seeds and allow it to splutter.

    3

    Once the mustard seeds crackle, stir in the hing and curry leaves and saute for few seconds.

    4

    After a few seconds, add the grated coconut and roast for about minute until it turns golden in colour and releases an aroma. 

    5

    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.

    6

    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.

    7

    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.

    8

    Once done, turn off the heat and transfer the Kalyana Veetu Senai Curry to a serving bowl and serve hot.

    9

    Serve Kalyana Veetu Senai Curry along with Keerai Sambar and Steamed Rice for a weekday lunch. You can also pack it in your Lunch Box along with Palak Raita and Tawa Paratha.



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