South Indian Chenai Kizhangu Masiyal – Spicy Yam Mash with Peanuts and Tamarind

Chenai Kizhangu Masiyal (South Indian Style Yam Masiyal)

Chenai Kizhangu Masiyal, a traditional South Indian dish from the state of Tamil Nadu, is a comforting and flavorful dish made with elephant yam (also known as suran, senai, or ratalu). The yam is cooked with tamarind, peanuts, and an aromatic tempering of mustard seeds, urad dal, curry leaves, and green chilies. This dish, typically served with steamed rice and rasam, is a great addition to any meal. Its rustic flavors and combination of textures make it a perfect choice for a hearty, vegetarian main course.

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Ingredients

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Total Time: 25 minutes

Servings: 4

Cuisine: Tamil Nadu

Course: Main Course

Diet: Vegetarian

Instructions

1. Prepare the Yam:

   • Begin by washing the elephant yam thoroughly. Peel the skin and cut it into 1-inch cubes.
   • Transfer these yam cubes into a pressure cooker, add tamarind water, turmeric powder, and salt to taste.
   • Close the lid and cook for about 4 whistles. Once done, turn off the heat and allow the pressure to release naturally.
   • Open the pressure cooker and mash the yam using a masher. Leave a few chunks of yam to add texture to the masiyal.

2. Cook the Peanuts:

   • In another pressure cooker, add the raw peanuts along with 1/2 cup of water and a pinch of salt.
   • Close the lid and cook for 3 to 4 whistles. Let the pressure release naturally. Set the peanuts aside.

3. Tempering:

   • Heat a pan on medium heat and add sesame oil. Once the oil is hot, add the mustard seeds and urad dal. Allow the mustard seeds to crackle and the urad dal to turn golden brown.
   • Add asafoetida, curry leaves, and green chilies to the pan. Sauté for a few seconds to release the flavors.

4. Combine Ingredients:

   • Add the mashed yam to the pan, along with turmeric powder, red chili powder, salt to taste, and the cooked peanuts.
   • Stir well to combine all the ingredients and sauté for a few minutes until everything is mixed together and heated through.

5. Serve:

   • Turn off the heat and transfer the Chenai Kizhangu Masiyal to a serving bowl.
   • Serve hot with steamed rice and accompaniments like Chettinad-style Poondu Rasam (Garlic Rasam) and Sprouted Green Gram Kosambari with Pomegranates for a complete, wholesome meal.

This South Indian-style yam masiyal is perfect for those who enjoy a flavorful, tangy, and hearty vegetarian dish. The combination of tamarind, peanuts, and the subtle heat from the chilies adds depth and richness to the dish. It’s simple to prepare and can be enjoyed by itself or as a part of a larger meal. This recipe is a great way to enjoy the unique flavors of Tamil Nadu in the comfort of your own home.

Nutritional Information (Per Serving)

Enjoy this delicious Chenai Kizhangu Masiyal with your family and friends!