Chettinad Style Senai (Elephant Yam) Curry
Elephant Yam / Senai / Sooran is one of the underrated Indian vegetables. Read on to get the recipe for a delicious crispy dry curry made using Yam.
Ingredients
- 250 grams yam , skinned and cut into roughly cubes 2 cm
- 2 cups water
- 1/2 tsp salt
- Pinch turmeric powder
- 1/2 - 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp salt
- 2 - 3 tsps coconut desiccated or fresh
- Handful mint leaves (optional)
For tempering
- Pinch asafoetida
- 2 sprigs curry leaves
- 3 chillies dried red , broken
- 1/2 tsp mustard seeds
- 1/2 tsp fennel seeds
- 2 tsps chana dal
- 1 tsp dal udad
Instructions
- In a vessel, place 2 cups of water with 1/2 tsp salt and pinch of turmeric powder. Bring it to a rapid boil.
- Add the cubed yam to this, cover with a lid, leaving a small opening for the steam to escape.
- Check with a knife to see when it is nearly tender. This should take around 6-8 minutes depending on the variety of yam.
- Remove this in a colander / sieve and allow to drain well.
- Meanwhile, prepare the tempering. Heat the oil in a non stick kadai (wok). Add all tempering ingredients one after the other, and stir on medium flame till the udad dal and chana dal turn golden brown.
- To this add the drained yam cubes, red chilli powder, coriander powder, coconut and mint leaves. Toss gently to coat well. Add the remaining 1/2 tsp salt as per taste. On a low flame, let this crisp up a bit.
Notes
Serve hot with roti or with any sambar or mor kozhambu and rice.
Variations
Most starchy vegetables like colocassia (seppankizhangu), potatoes, sweet potatoes, plantains (vazhakkaai) or a mix of these can be prepared in this manner.