Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy)
Embark on a delightful culinary journey with this authentic Chenai Kizhangu Poricha Kootu, a traditional Tamil Nadu dish featuring tender elephant yam enveloped in a rich, aromatic coconut gravy. Perfectly balanced with the flavors of roasted spices and tempered lentils, this recipe serves as an ideal side dish, bringing a taste of Southern Indian cuisine to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Elephant yam (Suran/Senai/Ratalu) | 300 grams |
| Yellow Moong Dal (Split) | 1/4 cup |
| Chana Dal (Bengal Gram Dal) | 4 tablespoons |
| Fresh coconut (grated) | 1/2 cup |
| Cumin seeds (Jeera) | 2 teaspoons |
| Fennel seeds (Saunf) | 1 teaspoon |
| Whole Black Peppercorns (crushed) | 1 teaspoon |
| Green Chillies (slit) | 6 |
| Ginger | 2 inches |
| Garlic | 6 cloves |
| Onion | 1 (chopped) |
| Dry Red Chillies (broken) | 2 |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| Tamarind Water | 3 tablespoons |
| Bay leaf (tej patta) | 1 |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Sunflower Oil | 2 teaspoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 |
| Protein | ~8g |
| Carbohydrates | ~25g |
| Dietary Fiber | ~7g |
| Total Fat | ~5g |
| Saturated Fat | ~1g |
| Cholesterol | 0mg |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Instructions
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Prepare the Yam: Begin by peeling the skin off the elephant yam, then cut it into 1-inch cubes. In a pressure cooker, add the chopped yam along with a pinch of salt and turmeric powder, and cook for one whistle to ensure it becomes tender yet retains its shape.
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Soak the Lentils: In separate bowls, soak the yellow moong dal and chana dal for about one hour. After soaking, drain the water and pressure cook both lentils together for another whistle until they are soft.
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Roast the Spices: In a pan, heat 1 teaspoon of sunflower oil over medium heat. Add the broken dry red chillies, ginger, garlic, slit green chillies, cumin seeds, black peppercorns, cinnamon stick, cloves, and chopped onion. Sauté these ingredients until they become fragrant and slightly golden. Then, stir in the grated coconut and roast until everything is well combined and aromatic.
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Make the Masala Paste: Allow the roasted mixture to cool before transferring it to a blender. Grind it into a smooth paste, adding a little water if necessary to achieve a creamy consistency.
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Cook the Kootu: In the same pan, heat the remaining oil and add the bay leaf and fennel seeds, allowing them to sizzle for about 10 seconds. Pour in the prepared masala paste and sauté until the oil separates from the mixture, which indicates that the spices are well-cooked.
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Combine Ingredients: Now, add the cooked lentils to the pan, mixing them well with the masala. Then, incorporate the cooked yam along with the tamarind water. Cook everything together for about 5 minutes, allowing the flavors to meld.
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Adjust Consistency: If the mixture appears too thick, add a little water to reach your desired consistency. Let it simmer for an additional 10 minutes. Taste and adjust the seasoning with salt as needed.
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Serve: Chenai Kizhangu Poricha Kootu is best enjoyed warm. Serve it alongside steaming bowls of rice, and consider pairing it with Muttai Parotta (Egg Filled Flatbread), Tamil Nadu Style Dal Masala Vada with Cabbage, and Tamil Nadu Style Pala Kottai Sambar for a wholesome and satisfying meal.
Indulge in this Tamil Nadu specialty that not only delights the palate but also nourishes the soul, making it a perfect dish for any occasion!
