Senai Kizhangu Masiyal, How to make Senai Kilangu Masiyal
 
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Senai Kizhangu Masiyal recipe. TamilNadu Traditional Senai Masiyal recipe without coconut. Yam and Dal in Tamarind based curry. Suaran Chutney in Hindi.
Author:
Recipe type: Main
Cuisine: TamilNadu
Serves: 2
Ingredients
  • 250g Elephant foot yam/சேனைக்கிழங்கு(cut into cubes)
  • 4 tsp Toor dal/துவரம் பருப்பு
  • ½ tsp turmeric powder/மஞ்சள் தூள்
  • 1 gooseberry sized tamarind/நெல்லிக்காய் அளவிலான புளி
  • 1 tsp salt/உப்பு
  • For Tempering:
  • 1 tsp oil/எண்ணெய்
  • 1 tsp mustard seeds/கடுகு
  • 1 tsp urad dal/உளுத்தம் பருப்பு
  • 2 green chilies/பச்சை மிளகாய்
  • pinch hing/பெருங்காயம்
  • few curry leaves/கறிவேப்பிலை
Instructions
  1. firstly, Take the Senai kizhangu(yam) peel the skin and cut it into small cubes. Wash it thoroughly in water. Boil Toor dal and Senai kizhangu(yam) with turmeric powder separately in a pressure cooker. Once it cooked nicely, mash and keep aside.
  2. The second thing is that we do tempering, Heat a tsp of oil in a Kadai, add the mustard seeds, urad dal, pinch of asetafodia(hing/perungayam) once the mustard seeds splutter add the green chilies, and curry leaves. Now add in the boiled mashed Senai kizhangu(yam) and dal. Add tamarind extract and allow the Senai masiyal to cook well.
  3. Add salt and let in simmer for 2-3 minutes and then switch off the stove. After switched off add the fresh lemon juice and mix well.
Notes
don't add more lime juice or tamarind extract. the totally masiyal taste sour.
Recipe by Prema's Culinary at https://premasculinary.com/2019/11/senai-kizhangu-masiyal-recipe.html