Kongunadu Style Senai Kilangu Masala Recipe - Yam in Spicy Gravy
Kongunadu Style Senai Kilangu Masala Recipe (Yam in Spicy Gravy) is a recipe that is from Tamil Nadu. Kongunadu is a part of Tamil Nadu cuisine which is famous for its spicy flavor. In this recipe we have used different spice mixtures that are roasted well and ground into a spicy paste and cooked along with yam.
Ingredients
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300 grams Elephant yam (Suran/Senai/Ratalu)
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sking peeled and sliced thin
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1/2 teaspoon Turmeric powder (Haldi)
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1 teaspoon Mustard seeds (Rai/ Kadugu)
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1 sprig Curry leaves
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Salt
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to taste
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Oil
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for cooking
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For the Spice Mixture
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1 inch Cinnamon Stick (Dalchini)
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4 cloves Garlic
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1 inch Ginger
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chopped
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2 tablespoon Poppy seeds
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2 tablespoon Coconut Oil
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2 Dry Red Chillies
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1 sprig Curry leaves
Instructions
Step 1
To begin making the Kongunadu Style Senai Kilangu Masala Recipe, we will first pressure cook the yam with water, turmeric powder, salt for about 2 whistle
Step 2
Release the pressure naturally, and drain the excess water and keep the cooked yam aside
Step 3
Heat a flat skillet with oil, add curry leaves and allow it splutter for few seconds, add cinnamon stick, cloves and let it saute for few seconds
Step 4
Add dry red chillies, garlic, and ginger and saute until it softens
Step 5
Later add poppy seeds and grated coconut and saute until they turn light brown
Step 6
Switch off the heat and allow it to cool down
Step 7
Transfer it to a mixing jar and add little water and grind it into a smooth paste
Step 8
Heat the same pan again with oil, add mustard seeds and curry leaves and allow it splutter and crackle for few seconds
Step 9
Add your ground paste and give it a stir
Step 10
Finally add cooked yam and mix the masalas well
Step 11
Cook until the masala has reduced and you get a dry mixture
Step 12
Check for salt and adjust the seasoning according to your palate and serve hot
Step 13
Serve the Kongunadu Style Senai Kilangu Masala Recipe along with Tawa Paratha, Palak Dal and Steamed rice to enjoy your everyday lunch