Kongunadu Style Senai Kilangu Masala, also known as Yam in Spicy Gravy, is a delicious and hearty dish from Tamil Nadu, a region famous for its rich, flavorful culinary traditions. This vegetarian side dish is made with elephant yam (Senai Kilangu), cooked in a fragrant, spiced gravy that is both aromatic and comforting. The combination of curry leaves, mustard seeds, and a blend of spices creates a delightful curry that pairs beautifully with tawa paratha, palak dal, and steamed rice, making it perfect for a wholesome lunch or dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Elephant yam (Suran/Senai/Ratalu) | 300 grams, peeled and sliced thin |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Mustard seeds | 1 teaspoon |
| Curry leaves | 1 sprig |
| Salt | To taste |
| Sunflower oil | For cooking |
| Cinnamon stick (Dalchini) | 1 inch |
| Garlic | 4 cloves, chopped |
| Ginger | 1 inch, chopped |
| Poppy seeds | 2 tablespoons |
| Coconut oil | 2 tablespoons |
| Dry red chillies | 2 |
| Curry leaves | 1 sprig |
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Tamil Nadu
Course: Side Dish
Diet: Vegetarian
Instructions
Step 1: Preparing the Yam
- Begin by washing and peeling the elephant yam (senai kilangu). Slice it into thin rounds.
- In a pressure cooker, add the sliced yam, water, turmeric powder, and salt. Pressure cook for about 2 whistles.
- Once the pressure naturally releases, drain the excess water and set the cooked yam aside.
Step 2: Preparing the Spicy Paste
- Heat a flat skillet on medium heat and add a little sunflower oil.
- Add curry leaves and allow them to splutter for a few seconds.
- Add the cinnamon stick and cloves. Saute briefly for a few seconds until aromatic.
- Add the dry red chillies, garlic, and ginger. Continue sautéing until the garlic and ginger soften and turn golden.
- Next, add the poppy seeds and grated coconut to the pan. Saute the mixture until the coconut turns light brown and fragrant.
- Turn off the heat and allow the mixture to cool down.
- Once cooled, transfer the contents of the skillet into a mixing jar. Add a little water and grind it into a smooth paste.
Step 3: Cooking the Masala
- Heat the same skillet again and add coconut oil.
- Add mustard seeds and curry leaves. Let them splutter and crackle for a few seconds.
- Add the ground paste to the pan and stir it well, allowing the masala to blend with the oil.
- Finally, add the cooked yam to the pan and mix everything thoroughly.
- Cook the mixture on low heat until the masala reduces and coats the yam, resulting in a dry mixture with all the flavors absorbed.
- Taste the dish and adjust the salt according to your preference.
Step 4: Serving
- Serve the Kongunadu Style Senai Kilangu Masala hot with tawa paratha, palak dal, and steamed rice for a complete and flavorful meal.
This Kongunadu Style Senai Kilangu Masala is an ideal dish for any occasion. The warm, earthy flavors of the yam combined with the aromatic spices make this a comforting and satisfying side dish that will complement a variety of other Tamil-style meals. Whether you’re cooking for your family or entertaining guests, this recipe is sure to be a hit! Enjoy!