Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy)

Name: Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy)
Prep time: 45 min
Cuisine: Tamil Nadu
Ingredients: 300 grams Elephant yam (Suran/Senai/Ratalu); 1/4 cup Yellow Moong Dal (Split); 4 tablespoon Chana dal (Bengal Gram Dal); 1/2 cup Fresh coconut; grated; 2 teaspoon Cumin seeds (Jeera); 1 teaspoon Fennel seeds (Saunf); 1 teaspoon Whole Black Peppercorns; crushed; 6 Green Chillies; slit; 2 inch Ginger; 6 cloves Garlic; 1 Onion; chopped; 2 Dry Red Chillies; broken; 1/4 teaspoon Turmeric powder (Haldi); Salt; to taste; 3 tablespoon Tamarind Water; 1 Bay leaf (tej patta); 2 Cloves (Laung); 1 inch Cinnamon Stick (Dalchini); 2 teaspoon Oil

By Admin

Prep Time Total in 45 M

Course Side Dish

Cuisine Tamil Nadu

Diet Vegetarian

Poricha kootu is a popular curry kind of dish from Tamil Nadu and Chenai Kizhangu Poricha Kootu Recipe is made with elephant yam. It’s a coconut based curry with amazing spices in it. Probably elephant yam is wisely used in the Southern parts of India because of its origin. Make sure not to use young and fresh yam to avoid prickling sensation on the tongue. Keep the yam in a dry place for few days and then use. Also ensure that you add tamarind juice while cooking yam to prevent tongue prickling which might cause a discomfort.

Ingredients

300 grams Elephant yam (Suran/Senai/Ratalu)
1/4 cup Yellow Moong Dal (Split)
4 tablespoon Chana dal (Bengal Gram Dal)
1/2 cup Fresh coconut
grated
2 teaspoon Cumin seeds (Jeera)
1 teaspoon Fennel seeds (Saunf)
1 teaspoon Whole Black Peppercorns
crushed
6 Green Chillies
slit
2 inch Ginger
6 cloves Garlic
1 Onion
chopped
2 Dry Red Chillies
broken
1/4 teaspoon Turmeric powder (Haldi)
Salt
to taste
3 tablespoon Tamarind Water
1 Bay leaf (tej patta)
2 Cloves (Laung)
1 inch Cinnamon Stick (Dalchini)
2 teaspoon Oil

Instructions

Step 1

To begin making Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy), remove the skin on yam

Step 2

Chop yam into 1 inch cubes

Step 3

Pressure cook with little salt and turmeric powder for 1 whistle

Step 4

Soak yellow moong dal and channa dal separately for 1 hour

Step 5

Pressure cook for 1 whistle

Step 6

Add 1 teaspoon oil in a pan

Step 7

Roast dried red chilies, ginger-garlic, green chillies, cumin seeds, black peppercorns, cinnamon stick, cloves, onion and grated coconut until fragrant and roasted well

Step 8

Cool and grind the roasted spices into smooth paste

Step 9

Heat remaining oil in a pan

Step 10

Add bay leaf and fennel seeds

Step 11

Roast for 10 seconds

Step 12

Add the ground masala paste and cook until oil separated from the sides of the pan

Step 13

Add cooked dal and mix well

Step 14

Add cooked yam along with tamarind juice and cook for 5 minutes

Step 15

Add little water and cook for another 10 minutes

Step 16

Check for seasoning

Step 17

Serve Chenai Kizhangu Poricha Kootu Recipe along with steamed rice, Muttai Parotta Recipe ( Ande Ka Paratha / Egg Filled Flat Bread), steamed rice, Tamil Nadu Style Dal Masala Vada with Cabbage Recipe and Tamil Nadu Style Pala Kottai Sambar Recipe for a complete lunch or dinner