Yam Masala Curry

#YamMasalaCurry #SenaikizhanguMasalaCurry : Except for potassium, vitamin B, vitamin C, yam is a food with moderate nutrient density. Yam provides around 110 calories per 100 grams. It has good levels of potassium, manganese, thiamin, dietary fiber, while being low in saturated fat and sodium. Yam generally has a lower  glycemic index, about 54% of  glucose  per 150 gram serving, compared to potato products.

Source : http://en.wikipedia.org/wiki/Yam_(vegetable)

This is known as Senai kizhangu [சேனை கிழங்கு ] or some used to call it Kara karunai [ காரா கருணை ].
The uncooked yam when comes in cotact with skin causes itching in some varieties. Even after cooking some of them cause itching while eating. So it has to be checked before start cooking.
Here let me present a masala curry with yam.

Ingredients :
Yam cubes of 1/4 inch                            : 1/2 cup
Turmeric powder                                    : 1 pinch
Salt                                                        : 1/4 Tsp

For Masala :
Coconut scrap                                        : 3 Tsp
Cumin seeds                                           : 1/2 TSp
Fennel seeds                                          : 1/2 Tsp
Coriander seeds                                     : 1/4 Tsp
Red chilly                                               : 1 or 2
Garlic cloves                                           : 2
Small onion                                             : 4 to 6
Curry leaves                                           : 20 ( optional )
Coriander leaves                                    : 2 Tbsp ( optional )
Salt                                                        : 2 pinches ( adjust )

To Temper :
Mustard seeds                                        : 1/2 Tsp
Urad Dhal                                               : 1 Tsp
Oil                                                          : 1 Tsp

Method :
Take yam,salt and turmeric powder in a pressure cooker.
Add 1/4 cup of water and pressure cook for a whistle.

Release steam immediately and check whether cooked well.
The yam should be cooked well to avoid itching while consuming.
The yam should be cooked soft but firm, otherwise it might get mashed up while stir frying.
Drain the cooked water and transfer the cooked yam into a bowl. Keep aside.

Grind all the ingredients except onion with little water. After grinding well add onion.
Run the mixie for a few seconds only. Onions should not be ground into smooth paste.
Keep aside.

Keep a kadai on medium flame with a Tsp of oil.
Crackle mustard seeds and then add urad dhal [ Split Black gram ].
When urad dhal turns golden color add cooked yam. Saute for a minute.
Add the prepared masala and mix well.

Keep the burner at SIM position.
Stir at regular intervals till water content dries up and the masala fully coated over yam.

When the curry is ready transfer into a serving bowl. Garnish with coriander leaves.

This is a very good side dish for white rice mixed with Rasam 


and also Sambar.


It also goes well with curd rice


and bisi bele bath.

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