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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 serving
Course: Main Course
Cuisine: south indian
Ingredients Method Notes

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

Method
 

  1. In a vessel, place 2 cups of water with 1/2 tsp salt and pinch of turmeric powder. Bring it to a rapid boil.
  2. Add the cubed yam to this, cover with a lid, leaving a small opening for the steam to escape.
  3. Check with a knife to see when it is nearly tender. This should take around 6-8 minutes depending on the variety of yam.
  4. Remove this in a colander / sieve and allow to drain well.
  5. 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.
  6. 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.