Senai Kizhangu Gotsu Recipe - Spicy & Tangy Yam Curry Recipe

Name: Senai Kizhangu Gotsu Recipe - Spicy & Tangy Yam Curry Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: ½ tsp Fenugreek Seed (1/2 teaspoon Methi Seeds (Fenugreek Seeds)); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 sprig Curry leaves (1 sprig Curry leaves roughly torn); ½ cup Pearl Onion (1/2 cup Pearl onions (Sambar Onions) quartered); 2 pieces Tomato (2 Tomatoes roughly chopped); 200 g Elephant Yam (200 grams Elephant yam (Suran/Senai/Ratalu) peeled and chopped); 1 cup Tamarind (1 cup Tamarind Water); 1 tsp Sambar Powder (1 teaspoon Sambar Powder); 1 tbsp Jaggery (1 tablespoon Jaggery); 1 tsp Sesame Oil (1 teaspoon Sesame (Gingelly) Oil); 0 pieces Table Salt (Salt to taste); 0 pieces Vegetable Oil (Oil for cooking (vegetable oil used))

Senai Kizhangu Gotsu Recipe - Spicy & Tangy Yam Curry Recipe - Indian Curry Recipes (Indian)

40 minIndian

Servings4

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Steps

1To begin making the Senai Kizhangu Ghostu Recipe, prep all the ingredients and keep them ready.
2Heat oil in a pressure cooked over medium heat; add the mustard seeds, fenugreek seeds and allow it to crackle.
3Add the curry leaves and onions and saute until the onions are lightly tender. Once the onions are lightly cooked through, add the remaining ingredients and 1/2 cup of water.
4Cover the pressure cooker and cook for about 3 whistles and turn off the heat. Once the pressure has released naturally open the cooker and give it a stir.
5Check the salt and spices and adjust the taste accordingtly and serve warm.
6Serve the Senai Kizhangu Ghostu Recipe (Spicy & Tangy Yam Curry Recipe) along with Ven Pongal for a wholesome dinner or a Sunday lunch.