Senai Kizhangu Poriyal

Ingredients

• - 250g elephant foot yam
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

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. Parboil: Pressure cook or boil yam cubes with a pinch of turmeric and salt until just tender — about 8-10 minutes. Drain.
3. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
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. Add spices: Add half tsp red chilli powder and half tsp coriander powder. Toss and cook 2 minutes.
7. Season: Add salt and mix well.
8. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
9. Check texture: Yam should be golden and slightly crispy outside with a soft inside.
10. Serve: Senai kizhangu poriyal is served as a satisfying dry side dish with steamed rice, sambar and rasam.