Here is an yummy Kalyana veedu style Senai kizhangu poriyal / Marriage style Elephant yam curry for rice. I followed this recipe from a YouTube channel. It was similar to the ones we tasted in marriage functions in Tamil nadu. I was so happy that I tried this recipe.

In the original recipe, it was mentioned to deep fry the cooked yam pieces. But I skipped that step. Still it was tasting great with a nice flavor of fennel seeds and coconut masala. Friends, do try this easy and yummy senai kilangu poriyal for rice. You will love it like me.

Senai kizhangu poriyal recipe / Elephant yam curry

Senai kizhangu poriyal recipe / Elephant yam for rice

Cuisine: Tamilnadu

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Senai kizhangu / Elephant yam – 2 cups
Tamarind – Gooseberry size
Cooking oil – 2 tbsp
Mustard seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Curry leaves – few
Big onion – 1 (finely chopped)
Ginger garlic paste – 1/2 tsp
Tomato – 1 (finely chopped)
Red chilli powder – 1/2 to 1 tsp
Dhania powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Salt & water – as needed

To grind

Grated coconut – 1/4 cup
Cinnamon – 1 inch
Cloves – 1
Fennel seeds – 1/2 tsp

HOW TO MAKE SENAI KIZHANGU PORIYAL

Wash and slice the skin of yam and discard it. Chop into medium sized cubes.
Pressure cook yam in high flame for 2 whistles till soft but firm.
Open the cooker and drain the excess water if any. Deep fry Yam pieces in oil and set aside.
Grind the coconut, cloves, cinnamon and fennel seeds to a coarse paste without water.
Heat oil in a kadai. Splutter mustard seeds, fennel seeds, curry leaves.
Saute onion gg paste till raw smell vanish. Add tomato , saute till mushy. Add cooked yam and mix gently.
Add chilli powder, dhania powder, garam masala powder, turmeric powder, salt and ground coconut paste.
Mix well and combine. Cook for few minutes and garnish with coriander leaves.
Serve with rice, sambar, rasam and curd rice.

METHOD – STEP BY STEP PICTURES

Wash and peel the skin of yam and discard it. Chop into medium sized cubes. Chop onion, tomato finely and set aside.

Grind coconut, fennel seeds, cinnamon, cloves coarsely without adding water. Set aside.
Pressure cook yam adding required water, gooseberry sized tamarind and salt in high flame for 2 whistles. Discard the excess water and set aside. Heat some oil and deep fry the yam pieces in batches.

Heat oil in a kadai and when it gets heated, splutter mustard seeds, fennel seeds and curry leaves. Saute onion, ginger garlic paste till raw smell goes off.

Now add tomato and saute till mushy. Now add the cooked yam pieces and mix gently.

Add red chilli powder, turmeric powder, dhania powder, garam masala powder, salt and water. Mix well. Now add the ground coconut masala and mix gently to coat it.
Cook in low flame for few minutes till you get nice masala smell. Switch off the flame and garnish with coriander leaves. Serve with sambar, rasam and curd rice.