Senai Kizhangu Gotsu Recipe – Spicy & Tangy Yam Curry
Discover the vibrant flavors of Tamil Nadu with this delicious and comforting dish, Senai Kizhangu Gotsu, a spicy and tangy yam curry that pairs beautifully with rice or Ven Pongal. This recipe highlights the earthy flavors of elephant yam (also known as Suran or Ratalu) combined with aromatic spices and a touch of tamarind, creating a dish that is both savory and slightly sweet.
Ingredients
| Ingredient | Quantity |
|---|---|
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 1 sprig (roughly torn) |
| Pearl Onions (Sambar Onions) | 1/2 cup (quartered) |
| Tomatoes | 2 (roughly chopped) |
| Elephant Yam (Suran/Senai/Ratalu) | 200 grams (peeled and chopped) |
| Tamarind Water | 1 cup |
| Sambar Powder | 1 teaspoon |
| Jaggery | 1 tablespoon |
| Sesame Oil (Gingelly Oil) | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | For cooking |
Nutritional Information
| Nutritional Element | Per Serving (Approximate) |
|---|---|
| Calories | 120 |
| Protein | 2g |
| Carbohydrates | 24g |
| Dietary Fiber | 5g |
| Total Fat | 4g |
| Saturated Fat | 1g |
| Sugars | 5g |
| Sodium | 240mg |
Instructions
-
Preparation: Begin by gathering all the ingredients to ensure a smooth cooking process. Prepare the elephant yam by peeling and chopping it into bite-sized pieces.
-
-
Cooking the Spices: In a pressure cooker, heat a drizzle of sunflower oil over medium heat. Once the oil is hot, add the mustard seeds and fenugreek seeds. Allow them to crackle, releasing their essential oils and flavors into the oil.
-
Sautéing the Aromatics: Add the torn curry leaves and the quartered pearl onions to the cooker. Sauté these ingredients until the onions become lightly tender and start to turn translucent, which should take about 2-3 minutes.
-
Adding the Vegetables: Once the onions are cooked, stir in the chopped tomatoes and elephant yam. Mix well to ensure that the yam is coated with the spices and onions.
-
Incorporating the Flavors: Pour in the tamarind water, followed by the sambar powder and jaggery. Stir everything together and add about 1/2 cup of water to facilitate cooking.
-
Pressure Cooking: Close the lid of the pressure cooker and cook the mixture for about 3 whistles. After cooking, turn off the heat and allow the pressure to release naturally.
-
Final Adjustments: Once the pressure has released, carefully open the cooker and give the gotsu a gentle stir. Taste and adjust the salt and spices according to your preference.
-
Serving: Serve the Senai Kizhangu Gotsu warm, ideally alongside Ven Pongal for a wholesome and satisfying meal, perfect for lunch or dinner.
Enjoy!
This dish not only delivers a burst of flavors but also showcases the rich culinary traditions of Tamil Nadu. Each bite of the Spicy & Tangy Yam Curry is a celebration of Indian spices and ingredients that is sure to delight your family and friends.
