Kongunadu Style Senai Kilangu Masala Recipe (Yam in Spicy Gravy)
Kongunadu Style Senai Kilangu Masala, also known as Yam in Spicy Gravy, is a traditional dish hailing from the culinary landscape of Tamil Nadu. The Kongunadu region is renowned for its bold, spicy flavors, and this recipe is a testament to that distinctive taste. The dish is crafted with hearty elephant yam (Suran/Senai/Ratalu), which is cooked in a fragrant, flavorful gravy made from an aromatic blend of spices and coconut oil. The combination of roasted spices, fresh curry leaves, and garlic elevates the earthy flavors of the yam, making it a perfect accompaniment for flatbreads or rice.
This Senai Kilangu Masala is not only rich in flavor but also packed with nutrients, making it an ideal side dish for a balanced meal. Whether you’re looking to spice up your lunch or dinner, this easy-to-make recipe will surely delight your taste buds. The warm, savory, and slightly tangy gravy offers a comforting touch to the soft, tender yam pieces, creating a satisfying dish that pairs well with Tawa Paratha, Palak Dal, and steamed rice.
Cuisine:
Tamil Nadu, Kongunadu
Course:
Side Dish
Diet:
Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Elephant yam (Suran/Senai/Ratalu), skin peeled and sliced thin | 300 grams |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Curry leaves | 1 sprig |
| Salt | To taste |
| Oil | For cooking |
| Cinnamon Stick (Dalchini) | 1 inch |
| Garlic | 4 cloves |
| Ginger | 1 inch, chopped |
| Poppy seeds | 2 tablespoons |
| Coconut Oil | 2 tablespoons |
| Dry Red Chillies | 2 pieces |
| Curry leaves | 1 sprig |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Total Time:
40 minutes
Instructions
-
Pressure Cook the Yam
Begin by placing the sliced elephant yam (Senai Kilangu) into a pressure cooker along with enough water to cover the pieces, turmeric powder, and salt. Cook for about 2 whistles on medium heat. Once the pressure releases naturally, drain the excess water and set the cooked yam aside. -
Prepare the Spice Mixture
In a flat skillet, heat some oil. Add the fresh curry leaves and let them splutter for a few seconds. Then, add the cinnamon stick and cloves and sauté for another few seconds to release their aroma. -
Sauté Aromatics
Add the dry red chillies, garlic, and ginger to the skillet. Sauté them for a few minutes until the garlic softens and the mixture turns fragrant. -
Roast the Poppy Seeds and Coconut
Add the poppy seeds and grated coconut to the pan. Stir them constantly and sauté until they turn light brown and release a pleasant aroma. Turn off the heat and allow the mixture to cool down. -
Grind the Spice Paste
Once the spice mixture has cooled, transfer it to a mixing jar. Add a little water and grind the mixture into a smooth paste. -
Prepare the Masala Gravy
In the same skillet, heat some more oil. Add mustard seeds and curry leaves. Allow the mustard seeds to splutter and crackle. Then, add the freshly ground spice paste to the pan, stirring it well to combine. -
Combine with Cooked Yam
Add the cooked yam pieces into the skillet and toss them gently in the spicy masala. Continue cooking for about 5-10 minutes until the masala thickens and coats the yam pieces. Stir occasionally to prevent burning. -
Adjust the Consistency
If needed, add a little more oil to adjust the consistency and help the masala reduce into a thicker, flavorful coating. Check for salt and adjust the seasoning according to your taste. -
Serve
Serve the Kongunadu Style Senai Kilangu Masala hot. This dish goes wonderfully with Tawa Paratha, steamed rice, or even a simple dal to complete the meal.
Nutritional Information (per serving, approx.)
Note: Nutritional values may vary based on specific ingredients used and serving size.
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 15g |
| Protein | 2g |
| Fat | 6g |
| Fiber | 3g |
| Sodium | 200mg |
| Potassium | 450mg |
Tips for Perfecting Kongunadu Style Senai Kilangu Masala:
- Yam Selection: Make sure to choose fresh, firm elephant yam. Older yams can become fibrous and tough, which can affect the texture of the dish.
- Spice Level: The amount of dry red chillies can be adjusted to your preferred spice level. For a milder version, you can reduce the number of chillies or remove the seeds.
- Consistency of Masala: If you prefer a slightly saucy dish, you can add a little water while cooking the masala. However, traditionally, this dish is cooked to a drier consistency.
- Coconut Oil: Using coconut oil in this dish enhances the flavor, giving it a distinct South Indian aroma. If unavailable, you can substitute with vegetable or mustard oil, but the taste will slightly differ.
This flavorful Kongunadu Style Senai Kilangu Masala will surely add a kick to your meals, infusing them with rich, spicy, and aromatic South Indian flavors. Whether you’re making it for a family dinner or as part of a festive spread, this dish is sure to impress with its unique blend of spices and textures.
