Spicy Senai Kizhangu Roast (Spicy Elephant Foot Yam Roast)

Today's recipe is spicy, tasty and healthy senai kizhangu roast which goes well with Curd rice.  One of the best recipes with Senai Kizhangu. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Senai Kizhangu           - 200 gm (Elephant Foot Yam)
Salt                              - As Required
Turmeric Powder        - 1/4 tsp
Chili Powder               - 2 tsp
Garam Masala Powder- 1/2 tsp
Tamarind                     - 1 tsp
Mustard Seeds             - 1/2 tsp
Cumin Seeds                - 1/2 tsp
Curry Leaves                - few
Oil                                 - 2 tbsp

To Grind :

Big Onion    - 1

To Dry Roast and Grind:

Grated Coconut   - 1/4 cup
Poppy Seeds        - 1/4 tsp

Procedure:

• Chop Senai Kizahngu (Elephant Foot Yam) into bigger size pieces. Extract juice from tamarind. 
• Add chopped senai kizhangu to a sauce pan. Add enough water just to immerse it. Add also enough salt ,turmeric powder and tamarind extract.  Cook it until kizhangu is cooked well. You must be able to smash it with your hands.
• Grind Big onion to a smooth paste. Dry roast grated coconut and poppy seeds. After it cools down grind it adding very little water.
• Heat oil in a pan. Add mustard seeds, cumin seeds and curry leaves to it.
• When they  splutter, add onion paste. Add also coconut-poppy seeds paste, salt, turmeric powder and chili powder.
• Saute till raw flavor goes off, and after that add cooked kizhangu along with its water.
• Saute in low flame for ten more minutes until they turn crispier. Cover the pan with a lid and cook.
• After kizhngu turned crispier switch off the flame and add Garam Masala Powder.
• Enjoy your tasty spicy Senai Kizhangu roast!!!

Senai Kizhangu Pulisery (Elephant Yam Pulisery)

Today's recipe is Kerala special Pulisery. And when i first heard this name, i thought it must be something similar to tamilnadu style puli kuzhambu. but to  my surprise, it doesn't use tamarind at all.  I prepared this dish on the occasion of Onam.. Kerala style cooking was totally a new experience for me.. In almost all Kerala dishes, Vegetables are cooked in an open pan, ground masala is added to the cooked vegetables and at-last seasoning is done in coconut oil and added to the gravy..  The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Senai Kizhangu      - 200 gm (Elephant Yam)
Yogurt                    - 1/4 cup
Mustard Seeds        - 1/4 tsp
Fenugreek Seeds     - 1/4 tsp (Vendhayam)
Dry Red Chili          - 1
Curry Leaves           - few

Coconut Oil           - 1 tbsp

To Grind:

Grated Coconut       - 1/4 cup
Small Onion            - 4 to 6
Cumin Seeds           - 1/4 tsp
Tumeric Powder      - 1/4 tsp
Chili Powder            - 1 tsp

Procedure:

• Chop Senai kizhangu into big pieces. Grind everything under 'To Grind'.
• Take chopped senai kizhangu in a sauce pan. Add water enough to immerse it. Cook it with needed salt.  After its cooked add ground masala to the pan directly. 
• Cook it for five more minutes till the raw flavor of masala goes off.
• After that add yogurt and mix everything.
• Heat coconut oil in a pan. When its hot, add mustard seeds, fenugreek seeds, dry red chili and curry leaves.
• When they splutter, add it to senai kizhangu gravy.
• Mix everything together and switch off the flame. Tasty and Tangy pulisery is ready to serve. Enjoy it with hot steaming rice..

Sena Kizhangu Poondu Varuval (Elephant Yam Garlic shallow fry)

Senai kizhangu- Poondu varuval is the special recipe which has the richness of sena kizhangu and flavor of garlic perfectly combined . The recipe needs just a handful of ingredients and very little oil.. Tasty varuval prepared in an easier and healthier way.. 

The recipe follows..

Recipe For : 2

Preparation Time : 45 minutes

Ingredients:

Elephant Yam              - 1/4 kg (Sena Kizhangu)
Salt                                - As required
Tumeric Powder          - 1/4 tsp

Sambar Powder              - 2 tsp
Tamarind                      - 1 tsp
Mustard Seeds            - 1/2 tsp 

Urad Dal                        - 1/2 tsp  

Big Onion                      - 1

Garlic Pods                    - 6 to 8   
Curry Leaves                - few
Oil                                 - 2 tbsp

Procedure:

• Wash and chop senai kizhangu into bigger pieces as shown in the picture. Extract tamarind juice from tamarind. Adding tamarind juice prevents the itching which is caused by senai kizhangu. Chop Big onion and Garlic pods finely.
• Add chopped senai kizhangu to a sauce pan. Add enough water just to immerse it. Add also enough salt ,turmeric powder and tamarind extract.  Cook until kizhangu is cooked well. You must be able to smash it with your hands. Switch it off then.
• Heat oil in a pan. Add mustard seeds and Urad dal to it. When they splutter add chopped onions, garlic and  curry leaves to it. After the onions turn translucent add cooked kizhangu along with its water. 
• Add also salt and Sambar powder. Mix everything well. 
• Saute in low flame for ten more minutes until they turn crispier. Cover the pan with a lid and cook.
• After kizhangu has turned crispier switch off the flame and serve it..
• Enjoy your tasty Senai Kizhangu  poondu varuval!!!

Senai kizhangu Varuval (Elephant Yam Shallow Fry)

Another tasty Kizhangu varuval, this time with Senai kizhangu. In order to make the dish healthier, I boiled  kizhangu first and after that sauteed together with spices. You will get the exact taste of Senai Kizhangu fry in this dish ,but the good thing about this is we are using only very less oil. Since it has more carbohydrates, it is wise to have this senai kizhangu only occasionally..
Tasty varuval cooked in an healthier way.. Here you go!!

Recipe For : 2

Preparation Time : 45 minutes

Ingredients:

Elephant Yam              - 1/4 kg (Sena Kizhangu)
Salt                               - As required
Tumeric Powder           - 1/4 tsp
Chili Powder                - 1/2 tsp
Cumin Powder             - 1/2 tsp (Seeraga thool)
Coriander Powder        - 1/2 tsp (Malli Thool)
Tamarind                      - 1 tsp
Garam Masala powder - 1/2 tsp
Rice Flour                     - 1 tbsp (Arisi Maavu)
Mustard Seeds              - 1/2 tsp (Kadugu)
Curry Leaves                - few
Oil                                 - 2 tbsp

Procedure:

• Wash and chop senai kizhangu into bigger pieces as shown in the picture. Extract tamarind juice from tamarind. Adding tamarind juice prevents the itching which is caused by senai kizhangu. 
• Add chopped senai kizhangu to a sauce pan. Add enough water just to immerse it. Add also enough salt ,turmeric powder and tamarind extract.  Cook it until kizhangu is cooked well. You must be able to smash it with your hands.
• After the kizhangu is cooked, heat oil in a pan. Add mustard seeds and curry leaves to it. When they splutter add cooked kizhangu along with its water. 
• Add also salt, chili powder, cumin powder and coriander powder. Mix everything and cook in low flame till everything gets mixed up well. 
• Add rice flour. It is added to remove excess water from kizhangu.
• Saute in low flame for ten more minutes until they turn crispier. Cover the pan with a lid and cook.
• After kizhngu turned crispier switch off the flame and add Garam Masala Powder.
• Enjoy your tasty Senai Kizhangu varuval!!!