Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal
A mish mash of yam and peanuts with mustard seeds, green chillies, simple spices and hing, makes this delicious Chenai Kizhangu Masiyal. Serve it as a side dish along with a meal of rasam and rice.
In association with SS Pandian (SSP Asafoetida)
Chenai Kizhangu Masiyal is a yam dish, where it is pressure cooked and mashed and made into a masiyal along with peanuts. Hing, mustard seeds, simple spices and curry leaves add great flavour and depth to this dish. This starchy yet fibrous vegetable when flavoured with such earthy simple spices, tastes absolutely delicious.
Yam can be stored for many days without refrigeration and it is a very healthy vegetable. It is a rich source of minerals like potassium, magnesium, selenium, zinc, phosphorus and calcium. Yam helps improve digestion and is useful for maintaining healthy hormonal levels in the body.
Serve the Chenai Kizhangu Masiyal along with Steamed Rice, Chettinad Style Poondu Rasam Recipe and Sprouted Green Gram Kosambari Recipe- With Pomegranates for a complete meal.
If you like this recipe, try our other Yam Recipes for other everyday meals:
5 M
20 M
25 M
4 Servings
Ingredients
-
To cook the yam
- 500 grams Elephant yam (Suran/Senai/Ratalu)
- 1/4 cup Tamarind Water
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste Other Ingredients
- 1/2 cup Raw Peanuts (Moongphali)
- 1 tablespoon Sesame (Gingelly) Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon White Urad Dal (Split)
- 1/2 teaspoon SSP Asafoetida (Hing)
- 2 sprig Curry leaves , torn
- 2 Green Chillies , finely chopped
- Salt , to taste
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red chilli powder
How to make Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal
To begin making the Chenai Kizhangu Masiyal, wash and clean the yam, peel the skin and cut them into 1 inch cubes.
Transfer these yam cubes into the pressure cooker along with tamarind water, turmeric powder and salt to taste.
Close the lid and pressure cook for about 4 whistles. Turn off the heat and allow the pressure to release naturally.
Once the pressure has released naturally open the cooker and mash the yam using a masher, leave a few yam chunks to add to the texture of the Chenai Masiyal.
Next cook the raw peanuts. Add the raw peanuts into a pressure cooker along with 1/2 cup of water and salt to taste.Close the lid and pressure cook for 3 to 4 whistles. Allow the pressure to release naturally and keep aside.
Now we will continue to make the Chenai Kizhangu Masiyal
Heat a pan on medium heat, add oil. Once the oil is hot, add the mustard seeds and urad dal. Allow the mustard seeds to crackle and the urad dal to turn golden brown.
Once done add the hing, curry leaves, green chillies and saute for a few seconds. Now add the cooked and mashed yam, turmeric powder, red chillie powder, salt to taste and cooked peanuts. Saute for a few minutes until well combined.
Turn off the heat and transfer the Chenai Kizhangu Masiyal into a serving bowl and serve hot.
Serve the Chenai Kizhangu Masiyal along with Steamed Rice, Chettinad Style Poondu Rasam Recipe and Sprouted Green Gram Kosambari Recipe- With Pomegranates for a complete meal.
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