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சேனைக்கிழங்கு மசியல்/Elephant yam curry/Recipe with video/Side dish for roti and rice

Written by: 7aumsuvai
Simple curry prepared with senai kizhangu/Elephant yam along with others spices, which best goes well as a side dish for roti/ chappathi even with rice.


Ingredients:
Serve 4 to 5
  • 1/4 portion – Elephant yam (I took 1/4 of the yam for this curry)
  • 1 big – Onion (chopped finely)
  • 1 big – Tomato (chopped finely)
  • 2 tsp – Ginger garlic crushed
  • 1/4 tsp – Manjal/ Turmeric powder
  • 2 tsp – Red chilli powder / Sambar powder
  • 2 tsp – Coriander powder
  • 1/2 tsp – Garam masala powder
  • 2 tsp – Ghee
  • 1 tbsp – Coriander leaves
  • Salt to taste
Seasonings:
  • 3 tbsp – Sesame oil / gingelly oil
  • 1/4 tsp – Mustard seeds
  • 1/4 tsp – Ulunthu / urad dal
  • 1/4 tsp – Cumin /jeera
  • 5 to 6 no’s – Curry leaves
  • 2 pinches – Asafoetida

 Preparation method:
  1. Chop the elephant yam in to big cubes. Pressure cook it with enough water and salt for upto 1 to 2 whistles. Allow them to cool down and mash them thoroughly.
  2. Heat oil in a pan, season it with items given in the list for seasonings. Followed by crushed ginger garlic and curry leaves. Add chopped onion along with a pinch of salt, cover and cook until translucent stage.
  3. Add chopped tomato and continue to cook till it is mushy. Followed by all the masala powders, saute until the raw smell of masala goes.
  4. Now add the mashed elephant yam along with required salt, mix well thoroughly. Allow them to blend well and cook for 5 to 10 minutes. Finally add ghee and switch off the stove with chopped coriander leaves.
  5. Senai kizhangu masiyal / Elephant yam curry is ready, serve with hot roti and even with hot rice and ghee on top.



 Notes:
  • You may increase or decrease the quantity of red chilli powder as per your spice level.
  • Adding ghee is completely optional. But ghee really helps to elevates the taste of the curry and keeps the yams pungent smell away.

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