Senai Kizhangu Masiyal is the Tamil name for Elephant foot yam. This Traditional recipe using elephant yam is delicious with rice. Karunai Kizhangu Kara Kuzhambu is the first Senai recipe on Prema’s Culinary🤗. What is Senai Masiyal? Senai Masiyal(this is how we call) is yam and lentil in a tamarind based curry. No coconut used in traditional version but some recipes calls coconut. This recipe don’t have coconut. We can have the Senai masiyal simply with rice and ghee. But I need a sutta appam to try this🤦♀️. Very healthy dish, it helps to promote weight loss.
✔Yam helps to reduce cholesterol and act as an anticoagulant.
✔It is safe to consume by the diabetic people and it helps to maintain the hormone imbalance.
✔rich in vitamin c and delays aging.
P.S: all above Infos are googled
Usually, people will complain about the tongue itchiness after consuming that, my advice if you cook Senai kizhangu properly you won’t get any itches. tips to avoid itches,
- Adding tamarind extract will reduce the itchiness and also enhance the taste of the curry.
- Adding lemon juice finally in the Senai kizhangu masiyal can avoid the tongue itches.
Do check some interesting recipe like Keerai Masiyal, Saravalli kizhangu cutlet, sakkaraivalli kizhangu dosai, seppakizhangu fry
A short YouTube Video of making Senai Kizhangu Masiyal,
Step by step instructions for making Senai Kizhangu Masiyal/Senai Masiyal/சேனைக்கிழங்கு மசியல்
Firstly, Take the Senai kizhangu(yam) peel the skin and cut it into small cubes. Wash it thoroughly in water. Boil Toor dal and Senai kizhangu(yam) with turmeric powder separately in a pressure cooker. Once it cooked nicely, mash and keep aside.
The second thing is that we do tempering, Heat a tsp of oil in a Kadai, add the mustard seeds, urad dal, pinch of asetafodia(hing/perungayam) once the mustard seeds splutter add the green chilies, and curry leaves. Now add in the boiled dal.
Add mashed Senai/kara karunai kizhangu(yam) Add tamarind extract and allow the Senai masiyal to cook well.
Add salt and let in simmer for 2-3 minutes and then switch off the stove.
After switched off add the fresh lemon juice and mix well. garnish with coriander leaves and serve with rice.
Senai Kizhangu masiyal/Kara Karunai Masiyal/senai Masiyal Recipe card:
- 250g Elephant foot yam/சேனைக்கிழங்கு(cut into cubes)
- 4 tsp Toor dal/துவரம் பருப்பு
- ½ tsp turmeric powder/மஞ்சள் தூள்
- 1 gooseberry sized tamarind/நெல்லிக்காய் அளவிலான புளி
- 1 tsp salt/உப்பு
- For Tempering:
- 1 tsp oil/எண்ணெய்
- 1 tsp mustard seeds/கடுகு
- 1 tsp urad dal/உளுத்தம் பருப்பு
- 2 green chilies/பச்சை மிளகாய்
- pinch hing/பெருங்காயம்
- few curry leaves/கறிவேப்பிலை
- firstly, Take the Senai kizhangu(yam) peel the skin and cut it into small cubes. Wash it thoroughly in water. Boil Toor dal and Senai kizhangu(yam) with turmeric powder separately in a pressure cooker. Once it cooked nicely, mash and keep aside.
- The second thing is that we do tempering, Heat a tsp of oil in a Kadai, add the mustard seeds, urad dal, pinch of asetafodia(hing/perungayam) once the mustard seeds splutter add the green chilies, and curry leaves. Now add in the boiled mashed Senai kizhangu(yam) and dal. Add tamarind extract and allow the Senai masiyal to cook well.
- Add salt and let in simmer for 2-3 minutes and then switch off the stove. After switched off add the fresh lemon juice and mix well.
I served senai kizhangu masiyal with hot rice, bitter gourd fry, lemon pickle & appalam.
do try this delicious senai kizhangu masiyal/kara karunai masiyal and let me know your feedback!
Yummy food 🤗😍🥰