Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Ingredients:
- 250 gms Elephant Yam
- 1/2 Green Chilli
- 1 inch Ginger
- 3 tbsp Coriander Leaves, chopped
- Salt, to taste
- 1 cup Curd (Yogurt)
- For Tempering:
- 1 tsp Oil
- A pinch of Asafoetida
- 1 1/2 tsp Mustard Seeds
- 1 1/2 tsp Black Urad Dal (split)
Preparation Time: 15 mins
Cook Time: 25 mins
Instructions:
- Peel and chop the Elephant Yam into small pieces.
- Place the yam pieces along with water (as needed) in a pressure cooker. Cook for 3 whistles. Let the pressure release naturally before removing the yam. Set aside the cooked yam and keep the leftover water.
- In a blender, combine the cooked yam, coriander leaves, green chilli, and ginger. Grind to a smooth paste.
- In a tempering pan, heat oil and add mustard seeds, black urad dal, and a pinch of asafoetida. Cook for about 30 seconds, until the seeds crackle.
- In a mixing bowl, combine the yam paste, curd, and the reserved cooking water. Stir to combine.
- Add the prepared tempering to the bowl and mix well.
- Serve the Senai Pachadi chilled or at room temperature. Enjoy with Mixed Vegetable Sambar, Beetroot Thoran, and Rice for a complete meal.
This creamy, flavorful raita is a great accompaniment to any Indian meal.
