Tuesday, June 13, 2023

Kalyana Veetu Senai Kizhangu Masala | Elephant Yam Curry

Kalyana Veetu Senai Kizhangu Masala, a delicious side dish made from elephant yam and exotic Indian spices. It's one of the popular dishes in South Indian wedding feast. It's so tasty and has a wonderful aroma that goes well with typical South Indian lunch meals.

I have known people who are a big fan of this curry and never miss a chance to have it at the marriage feast. Also Senai Kizhangu is used in many South Indian dishes like Aviyal, Kootan Soru and poriyal. It has a unique flavor and it elevates the tastes of the dishes to the whole new level.

Senai kizhangu is usually in big size and a normal size family wouldn't be able to finish all of it before it's been spoiled. So usually we used to buy cut out pieces only in our home town. But here in Canada, Indian stores carry fresh cut pieces occasionally . But whenever i see one, I definitely grab one.

Though i have been making this senai kizhangu masala for a very long time, recently i realised that i haven't shared this recipe here . So here it is ! If you're a lover of kalyana veetu senai kizhangu masala, i'm sure that you will love this recipe.

Now let's go and check out the recipe.

Kalyana Veetu Senai Kizhangu Masala

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 4
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Senai Kizhangu/Elephant Yam - 2 cups(cubed)

Onion (finely chopped) - 1(small)

Tomato paste - 1 tbsp

Turmeric powder - 1/4 tsp

Red chili powder - 3/4 tsp

Coriander powder - 1 & 1/2 tsp

Garam masala - 1 tsp

Oil - 1 & 1/2 tbsp

Mustard - 1/4 tsp

Fennel seed - 1/4 tsp

Cumin seed - 1/4 tsp

Curry leaves - 1 sprig

Coriander leaves - a few

To grind

Coconut (grated) - 1/4 cup

Cashews - 10

Fennel seed - 1/2 tsp

Procedure

First peel the senai kizhangu and cut into small cubes. Then put all the senai kizhangu in a bowl along with little water and a pinch of turmeric.

Steam it for 5 mins until they are soft. I used my instant pot for steaming the senai kizhangu, but you cab steam it in open pot with boiling water or with the steamer. Heat the pan with oil , add mustard, let it splutter then add the cumin and fennel seeds.

After a couple of secs, add the onions. Saute the onions till they are translucent.

Then add the curry leaves and tomato paste( you can also use one finely chopped tomatoes instead of tomato paste.)

Give a good mix(if you're using tomatoes, saute till they are mushy and proceed the next steps.) and then add the boiled water from the yam(if you've boiled the yam in open pot, make sure to reserve some, it has great flavor.) and mix it well.

Next add all the spices(turmeric,red chili and coriander powder), give a stir and cover cook till the raw smell is gone.

Grind the ingredients listed under "To grind" and add it to the pan along with salt and a 1/2 cup of water.

Let it comes to boil and then add the cooked yam.

Followed by garam masala. Let it cook till it all comes together as thick masala. Finally add some coriander leaves.

Yummy Senai Kizhangu Masala is ready.

Related : How to make Senai Kizhangu Varuval

Notes:

Cut the senai kizhangu into small pieces so that it blends with the masala well.
Adding more cashews gives such a rich taste.
Adjust the masala consistency as per your liking. Reserve the yam cooked water and use it as needed to adjust the consistency. It's very flavorful.

Tuesday, September 18, 2018

Kootu Curry | Kerala Kootu Curry | Accompaniment for rice

Kootu Curry, a delicious south indian accompaniment for rice made from mix of country vegetables. This way of making side dish for rice is quite popular in south tamilnadu and kerala, it tastes so good with lunch meal and also it's one of the commonly prepared sadya delicacy in kerala during onam festival. Here in this kootu recipe i have used the vegetables like yam, raw banana and pumpkin,but i had seen recipes of this kootu online without pumpkin too, so i guess you can make this kootu with or without pumpkin too. Today's recipe is more of kerala way of making this kootu which is quite different from what we used to make at our home. Now let's check out how to make this kootu curry.

Kerala Kootu Curry | Kootu Curry

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Yam - 1/2 cup(chopped)
Raw Banana - 1/2 cup(chopped)
Pumpkin - 1/3 cup(chopped)
Black channa dal - 1/3 cup(cooked)
Turmeric powder - 1/4 tsp
Salt - to taste
To Grind
Coconut -1/3 cup
Green chili - 2
Garlic - 2 pods
Cumin seed - 1/2 tsp
To Temper
Coconut oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few
Red chili -1

Procedure

First chop yam,raw banana & pumpkin into small cubes. Pressure cook the chana for 3 whistle and keep it ready. Heat a pan with a cup of water and add the yam first.

Cover cook the yam till it's half done, then add the pumpkin and raw banana, if needed add more water to cook.

Cover the pan with lid and let it cook, in the mean time, grind the ingredients listed under "To Grind" into smooth paste.

Once the veggies are almost done, add the coconut paste, cooked channa, turmeric powder and salt. Mix it well and let it cook until all blends well, it may take 5-7 mins, finally temper the ingredients listed under "To Temper " and add into the curry.

That's it, Tasty and healthy Kootu Curry is ready to serve. It tastes good with sambar, kara kuzhambu or even with rasam.

Notes:

Both raw banana and pumpkin cook easily than the yam, so i have cooked the yam till it's half done and then added the rest.
Adjust the green chili as per your taste, the given quantity is for mild spice.
Coconut oil gives great flavor to the curry, so highly recommend to use it.
If you want more coconut flavor, roast a tbsp of coconut till it becomes reddish in color and add it into this kootu.

Pages

Tuesday, June 13, 2023