Senakizhangu Masala is a much welcome take on cooking yam. Yam is a starchy root vegetable, and it is highly nutritious. To know more about the health benefits that is offered by this vegetable check this link out. However, its taste is not really preferred by a lot of people. And the one way in which people enjoy eating yam is by frying it. Now, doesn’t that diminish its nutritious properties by a lot ? I thought so too. But as it turns out, it is possible to make a pretty healthy dish out of this, that also tastes very good. Believe me, when I tell you that this dish is very good. Because my daughter actually ate it with plain rice. Senakizhangu Masala is also very versatile in what it can be served with. I serve it plain rice, or chapathi. It goes well with both.
In this recipe we are steaming the yam instead of boiling it. It helps us soften the vegetable but at the same time retains its shape and structure nicely. I steamed the yams in a pressure cooker. You can use a steamer if you have one. To steam them in the pressure cooker, keep the yams in a vessel (without any water) inside a pressure cooker with water and let it steam for two whistles.
To Roast and Grind
- 2 Nos Cloves
- 1/2 Inch Cinnamon
- 1 tsp Coriander seeds
- 1 inch Ginger
- 4 Nos Red Chilly
- Few Curry leaves
- 1/4 Cup Coconut Grated
- 1 Tsp Poppy seeds
- 1 Tsp Oil
- 1/2 Kg Senakizhangu Elephant Yam in English, Sooran in Hindi
- 2 Tsp Oil
- 1 Tsp Fennel seeds
- 1 Onion Cut into long pieces
- Salt To taste
- Coriander leaves To garnish
- Cut the senakizhangu into long finger like pieces, and keep it immersed in water until you start cooking.
- Drain the water from the senakizhangu, and place that vessel in a pressure cooker filled with water. We are steaming the vegetable here, and not boiling it. So the vessel in which the senakizhangu is, should not have water. Only the pressure cooker should have water. Steam for 2 whistles.
To roast and grind
- Meanwhile in a kadai, heat oil. And add cloves and cinnamon.
- Once they turn aromatic, add coriander seeds and red chillies. Saute for 2-3 minutes.
- Add ginger and curry leaves. And saute till they turn aromatic.
- Add coconut and poppy seeds, and saute till coconut turns light brown. Switch off the stove, let it cool for 5 minutes, and then grind the roasted mixture in a blender to a coarse powder.
Preparing the curry
- In the same kadai, heat oil and add fennel seeds.
- Once they start to splutter, add onions and saute till they turn translucent.
- Add the ground mixture, and mix well.
- Add the steamed senakizhangu, mix it well and season with required amount of salt. Cook it for 5 minutes, switch off the stove, and garnish with coriander before serving.