Senai Kizhangu Poriyal

Method

1. 1

   Prepare yam: Peel 250g senai kizhangu (elephant yam). Cut into 1.5-cm cubes. Rinse well — yam can cause itching if handled without water.

2. 2

   Parboil: Pressure cook or boil yam cubes with a pinch of turmeric and salt until just tender — about 8-10 minutes. Drain.

3. 3

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

5. 5

   Fry yam: Add parboiled yam cubes and cook on high heat 5-6 minutes until lightly golden and slightly crispy on the outside.

6. 6

   Add spices: Add half tsp red chilli powder and half tsp coriander powder. Toss and cook 2 minutes.

7. 7

   Season: Add salt and mix well.

8. 8

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

9. 9

   Check texture: Yam should be golden and slightly crispy outside with a soft inside.

10. 10

    Serve: Senai kizhangu poriyal is served as a satisfying dry side dish with steamed rice, sambar and rasam.