Senai kizhangu curry recipe

Ingredients

To temper

Method

1. Soak tamarind in hot water for 30 minutes and extract juice. Peel off the skin of the yam and chop it finely as shown in the picture.



2. Wash it with water and boil with salt, turmeric and tamarind water. Cook until done.



3. Drain and keep aside. Heat a pan with oil and temper with the items given under ‘To temper’ table, in order.



4. Add cooked yam, sambar powder, fennel powder and sprinkle little water. Mix well. Fry for 2 minutes and drizzle over some oil while turning. When the masala powders wafts aroma, transfer to the serving bowl.

Notes

• Buy elephant yam and let it sit in shelf for few days to avoid too itchy yam. As it gets older, less its itchy property.
• While chopping, you can smear your hands with oil or lemon juice to avoid itchy feeling.
• Cooking in tamarind water is must to avoid itchiness.
• You can temper with fennel and avoid the powder.
• Instead of sambar powder, you can replace it with red chilli powder 1 tsp and coriander seeds powder 1/2 tsp.
• If you dont like fennel smell, avoid it and add a pinch of asafoetida powder while tempering.