Senai Kizhangu Gotsu Recipe - Spicy & Tangy Yam Curry Recipe

Name: Senai Kizhangu Gotsu Recipe - Spicy & Tangy Yam Curry Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Tamil Nadu
Ingredients: 1/2 teaspoon Methi Seeds (Fenugreek Seeds); 1 teaspoon Mustard seeds (Rai/ Kadugu); 1 sprig Curry leaves roughly torn; 1/2 cup Pearl onions (Sambar Onions) quartered; 2 null Tomatoes roughly chopped; 200 grams Elephant yam (Suran/Senai/Ratalu) peeled and chopped; 1 cup Tamarind Water; 1 teaspoon Sambar Powder; 1 tablespoon Jaggery; 1 teaspoon Sesame (Gingelly) Oil; null Salt to taste; null Oil for cooking

Archana Doshi

March 14, 2025

2718 Ratings

Senai Kizhangu Gotsu Recipe - Spicy & Tangy Yam Curry Recipe

Time:Prep: 10 M|Cook: 30 M|Total: 40 M

Makes:4 Servings

Meal:Lunch

Cuisine:Tamil Nadu

Senai Kizhangu Ghostu Recipe (Spicy & Tangy Yam Curry Recipe) is a comforting recipe made with chopped yam that is pressure cooked with tangy and spicy curry. Yam is a wonderful root vegetable that will help as a cooling agent. It is the best vegetable to fight against any cold or flu.

Serve the Senai Kizhangu Ghostu Recipe (Spicy & Tangy Yam Curry Recipe) along with Ven Pongal for a wholesome dinner or a Sunday lunch.

If you are looking for more Yam recipes here are some :

Serve the Senai Kizhangu Ghostu Recipe (Spicy & Tangy Yam Curry Recipe) along with Ven Pongal for a wholesome dinner or a Sunday lunch.

If you are looking for more Yam recipes here are some :

Ingredients

1/2 teaspoon Methi Seeds (Fenugreek Seeds)

1 teaspoon Mustard seeds (Rai/ Kadugu)

1 sprig Curry leaves, roughly torn

1/2 cup Pearl onions (Sambar Onions), quartered

2 Tomatoes, roughly chopped

200 grams Elephant yam (Suran/Senai/Ratalu), peeled and chopped

1 cup Tamarind Water

1 teaspoon Sambar Powder

1 tablespoon Jaggery

1 teaspoon Sesame (Gingelly) Oil

Salt, to taste

Oil, for cooking

Instructions for Senai Kizhangu Gotsu Recipe - Spicy & Tangy Yam Curry Recipe

To begin making the Senai Kizhangu Ghostu Recipe, prep all the ingredients and keep them ready.

Heat oil in a pressure cooked over medium heat; add the mustard seeds, fenugreek seeds and allow it to crackle.

Add the curry leaves and onions and saute until the onions are lightly tender. Once the onions are lightly cooked through, add the remaining ingredients and 1/2 cup of water.

Cover the pressure cooker and cook for about 3 whistles and turn off the heat. Once the pressure has released naturally open the cooker and give it a stir.

Check the salt and spices and adjust the taste accordingtly and serve warm.

Serve the Senai Kizhangu Ghostu Recipe (Spicy & Tangy Yam Curry Recipe) along with Ven Pongal for a wholesome dinner or a Sunday lunch.