Senai kizhangu Masala is a simple and tasty recipe where Yam stick is cooked in a ground spicy masala mixture till it is well coated. Yam in Spicy Gravy is a Kongunadu recipe that is from Tamil Nadu. Kongunadu is a part of Tamil Nadu cuisine which is famous for its spicy flavour. Yams are not only an excellent source of fiber but also high in potassium and manganese, which are important for supporting bone health, growth, metabolism, and heart function. In this recipe we have used different spice mixtures that are roasted well and ground into a spicy paste and cooked along with yam. To prepare this kind of masala gravy or tangy gravy (kara kulambu) use little more oil to cook. The oil floats on the top of the gravy will enrich the advent and appetite.
Watch Senai kizhangu kulambu/gravy in tamil
SENAI KIZHANGU KUZHAMBU | ELEPHANT YAM RECIPE
Ingredients
How to make SENAI KIZHANGU KUZHAMBU Recipe
-
Take yam, wash and cut in to small cube sized and fry it in hot oil for 3-4 minutes in medium flame.
-
Fry until half cooked and just change in colour of the yam not to crispy.
-
To dry roast, heat the pan and add coriander seeds, red chillies, cloves, cinnamon stick, cardamom and black stone flower.
-
Further add fennel seeds, cumin seeds, black pepper and poppy seeds (or cashew nuts).
-
Roast in medium flame for a few seconds until fragrant.
-
Remove from heat. Let it cool down.
-
Heat the pan with oil.
-
Add chopped onions and few curry leaves.
-
Add ginger garlic paste and sauté until raw smell goes off.
-
Add chopped tomatoes and sauté until it become mushy.
-
Transfer these in to a plate and allow to cool.
-
Grind the dry roasted masala spices in to semi coarse powder.
-
To this coarse powder add sautéed onion tomato paste.
-
Add turmeric powder and water and grind them in to smooth fine paste.
-
Heat the pan with oil and add curry leaves, chopped onions.
-
Sauté until onion become translucent.
-
Add sautéed ground masala paste without adding any water sauté until oil gets separates.
-
Add natural sea rock salt mix them well.
-
Add cut yam in to this masala toss well for 2 minutes till the masala is well absorbed by the yam.
-
Now add 3 cups of water (including rinsed water from masala ground mixie jar) and mix well.
-
Cover and cook in medium flame for 15 minutes.
-
Thickened spicy Elephant yam masala gravy is ready garnish with few chopped curry leaves.
Note
- If you want to skip the oil fry the yam, cook this first in some water and drain the water completely and use the yam alone.
- You can increase or decrease the red chilli powder as per your preference.
