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SENAKIZHANGU MASALA

Senakizhangu or Yam is a type starchy root vegetable. This recipe makes it in a very tasty and enjoyable way.
Prep Time10 mins
Active Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: South Indian
Keyword: How to make senakizhangu masala, Yam
Yield: 5 People
Author: SRIMATHI SUNDARARAMAN

Materials

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

Others

  • 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

Instructions

  • Cut the senakizhangu into long finger like pieces, and keep it immersed in water until you start cooking.
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  • 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.
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To roast and grind

  • Meanwhile in a kadai, heat oil. And add cloves and cinnamon.
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  • Once they turn aromatic, add coriander seeds and red chillies. Saute for 2-3 minutes.
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  • Add ginger and curry leaves. And saute till they turn aromatic.
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  • 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.
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  • Once they start to splutter, add onions and saute till they turn translucent.
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  • Add the ground mixture, and mix well.
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  • 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.