Senai-Morekuzhambu

#SenaiMorekuzhambu : #Yam is known as #senai or #senaikizhangu in Tamil. It is also known as Kaaraa Karunai in Tamil. We commonly call it yam in English. But it is known as #ElephantFootYam in English and its botanical name is Amorphophallus paeniifolius.

Senaikizhangu kara curry is one of the favorite curries of many people. But it can also be used in the preparation of vathakuzhambu. In the same way it can also be used in the preparation of #morekuzhambu.
#Morekuzhambu is a special gravy done for lunch to have with white rice.
The taste of this kuzhambu varies with the taste of the curd and also on the vegetable taken. But the gravy comes out good only with fresh curd or slightly sour curd.

There are five stages to prepare a tasty morekuzhambu

• Beat the curd adding 1/4 tsp of asafoetida and crushed ginger
• Grind coconut, cumin, chilly and soaked gram dhal & rice along with onion into a smooth paste
• Boil the vegetable
• Finally simmer boiled vegetable adding prepared coconut paste and then curd
• Temper mustard seed, cumin seed, split black gram, broken red chilly, asafoetida and curry leaves

Ingredients :
150 gm	Senaikizhangu [ Yam ]
1 cup	Curd
small piece	Ginger
2 pinch	Asafoetida powder
1/4 Tsp	Turmeric powder
1 Tsp	Salt [ Adjust ]
For masala :
3 Tsp	Grated Coconut
1 Tsp	Gram dhal
1/2 Tsp	Raw Rice
1 Tsp	Cumin seeds
1/2 Tsp	Coriander seeds
4 or 5	Black pepper
2 Cloves	Garlic
4 or 5	small Onion or
1 small size	Onion
1 or 2	Green chilly
1 or 2	Red chilly
small piece	Ginger
1/2 Tsp	Salt
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Cumin seeds
1 Tsp	Urad dhal
1/4 Tsp	asafoetida powder
1	Red chilly, break into pieces
10	Curry leaves

Coriander leaves to garnish

Method :
Soak gram dhal and rice in a small bowl with 1/4 cup of water for an hour.
After it get soaked up, take all the given ingredients for masala in a mixer grinder and grind into a smooth paste.
Keep aside.

Take curd in a bowl and add a small piece of crushed ginger and 2 pinches of asafoetida.
Beat well with a ladle or spoon.
Tear 4 or 5 curry leaves and add into the bowl containing beaten curd.
Keep aside.

Remove the skin from the yam. Wash to remove mud and other impurities.

Chop into 1/2 inch cubes or any shape of equal thickness.

Keep the pieces immersed in water to avoid discoloration.

Take 1/2 cup of water in a pressure cooker.

Add a pinch of turmeric powder and 1/4 Tsp of salt.

Now take out the yam pieces from water and put into the cooker.

Pressure cook for a whistle. Immediately release the steam by lifting the weight from the nozzle.

Check whether it has been cooked soft.

If not cook for one more whistle.

Now add the prepared masala and simmer until the raw smell goes off.

Then add the beaten curd and reduce the flame to SIM position.

Adjust salt and simmer for another 8 to 10 minutes.

When done transfer into a serving bowl.

Heat a kadai on a stove over medium flame with a tsp of oil.

First splutter mustard seeds after the oil becomes hot.

Then add red chilly pieces, cumin seeds and urad dhal in the order.

Add asafoetida powder and curry leaves after urad dhal changes to golden color.

Turn off the stove and pour the tempering over the morekuzhambu.

Hot n spicy morekuzhambu is ready to serve!!

Take hot white rice in a plate add two to three ladle morekuzhambu and relish with any curry or pappad. This kuzhambu is one of the best side dish for hot paruppu sadam ( dhal rice ).

Note :

• After adding beaten curd the burner should be at SIM and turn off the stove just when it starts bubbling.

Other gravy recipes you might like to try

• Hover cursor over the picture to know the name of the recipe
• Click once on the picture to go to the post

  

Vadai Morekuzhambu	Senai [ Yam ] masala curry	Aviyal
kadappa	vazhaipoo kuzhambu