Senai Kizhangu Poriyal (Yam Poriyal)

Name: Senai Kizhangu Poriyal (Yam Poriyal)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: 500 g Elephant Yam (500 grams Elephant yam (Suran/Senai/Ratalu) cut into thin 1/2 inch slices); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); 2 tsp White Urad Dal (2 teaspoon White Urad Dal (Split) + 1 tablespoon White Urad Dal (Split)); 5 pieces Red Chili (2 Dry Red Chillies + 3 Dry Red Chillies broken); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); 2 sprig Curry leaves (2 sprig Curry leaves torn); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 3 tbsp Coconut Oil (3 tablespoons Coconut Oil); 1 tbsp Chana Dal (1 tablespoon Chana dal (Bengal Gram Dal)); 2 tbsp Coriander Seed (2 tablespoons Coriander (Dhania) Seeds); 30 g Tamarind (30 grams Tamarind)

A South Indian-style dry vegetable stir-fry (poriyal) of elephant yam, tempered with mustard seeds, lentils, and a freshly ground curry powder made from roasted dals, coriander, and chillies.

25 minIndian

Servings4

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Steps

1To begin making Senai Kizhangu Poriyal Recipe first make the Curry Powder.
2Into a preheated pan on medium heat add chana dal, split white urad dal and roast the dals till they turn golden brown and crisp. Once done add coriander seeds, dry red chillies and roast for a minute. Finally add tamarind and saute for another few seconds and turn off the heat.
3Allow the mixture to cool. Once all the ingredients are cooled add them to a small jar of the mixer grinder and blend to make a coarse powder. Keep aside.
4Heat coconut oil in wok or a pan; once the oil is hot add mustard seeds and urad dal. Saute till the dal turn golden brown.
5Once done add broken red chillies, asafoetida and the curry leaves. Stir for a few seconds and add in the yam.
6Add the turmeric powder, the ground masala and salt to taste. Stir well to combine.
7Sprinkle a little water, cover the pan and cook the Senai Kizhangu Poriyal on medium heat till the yam is cooked completely.
8This will take about 10 minutes. Ensure that your stir the Senai Kizhangu Poriyal once or twice to cook all the yam evenly. Sprinkle more water if required.
9Once cooked give the Senai Kizhangu Poriyal a final stir and transfer it to a serving bowl and serve hot.
10Serve Senai Kizhangu Poriyal Recipe with Kollu Rasam, Rice With Quinoa and Elai Vadam for a nourishing and tasty diabetic meal.