Senai Kizhangu Masiyal

Elephant yam that is called senai kizhangu or karunai kizhangu in Tamil is usually preferred as fry. Elephant yam is low in glycaemic index and rich in omega 3 fatty acids while it renders a very cooling effect to the body. I had cooked ‘masiyal’ which is like a chutney variety; I slightly modified this recipe which is an inspiration from on the flow just for convenience.

Serves: 2
Preparation Time: 15 min
Cooking Time: 15 min
1.     Elephant yam – 1 cup chopped
2.     Shallots or Madras onion – 5
3.     Tamarind – 5” long strip or 2 tbsp pulp
4.     Salt to taste
5.     Oil – ½ tbsp.
6.     Sambar powder – ½ tbsp.
7.     Mustard seeds – ½ tsp.
8.     Urad dal – ½ tbsp.
9.     Asafoetida – 1 pinch
10.  Curry leaves – 1 sprig

Step 1: Wash, peel and chop yam roughly; steam cook it with salt.

Step 2: Sauté shallots in few drops of oil.
Step 3: Grind boiled yam, shallots, soaked tamarind or its pulp with enough salt into a thin paste.

 Step 4: Heat a pan and prepare tempering by: spluttering mustard seeds, frying urad dal, sprinkling asafoetida and adding curry leaves.
Step 5: To it add the ground paste and sambar powder and stir well.
 Step 6: Once you see bubbles in it and the raw smell goes, switch off the stove and transfer to serving bowl.
Step 7: Serve with hot steamed rice drizzled with ghee.
*My mom adds red chili to tadka and avoids sambar powder so that no double cooking is required.
*You can sauté the chopped onion in tempering and just mash the cooked yam with the help of masher so that no mixer is required to grind.

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