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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Senai Special Kara Curry

#SenaiSpecialKaraCurry  #YamSpecialSpicyCurry : We have already seen a very simple way of doing Senai kizhangu kara curry. Sometimes senai get mashed up while flipping by a ladle. That problem will not happen when the curry is done in a special way. This special kara curry is generally prepared in marriage feasts. The cubed senai pieces are cooked and then fried in oil. Then the curry is prepared with onion, tomato and other masala powders. But I am going to use microwave to fry instead of frying in oil. Here comes the method.

Ingredients :

1 cup                                Senai [ Yam ] pieces
1 pinch                              Turmeric powder
1/4 Tsp                              Red chilly powder
1/2 Tsp                              Salt

For Curry :

1 small size                        Onion
1                                       Tomato
8                                       Curry leaves
small quantity                     Coriander leaves
1/2 Tsp                             Red chilly powder
1 pinch                              Turmeric powder

To Temper :
1/2 TSp                             Mustard seeds
1 Tsp                                 Urad dal
2 Tsp                                 Oil

Method :
Take pieces of senai kizhangu [yam ] in a pressure cooker.
Pressure cook for 1 whistle.

Immediately release pressure and check whether its cooked soft.
do not overcook.
Strain through a colander and transfer the cooked senai into a microwave safe bowl.

Add a tsp of oil and mix well
Microwave HIGH for a minute.
Take out. Mix once and again keep for another 1/2 minute.
The senai pieces have to be microwaved until they slightly turn to  golden color.
Keep aside.

Keep a kadai with oil on medium flame.
Crackle mustard and then add urad dal and allow to become golden color.
Then add curry leaves, a small quantity of coriander leaves, turmeric powder and chilly powder.
Now immediately add sliced onion and saute for 2 minutes.
Then add nicely chopped tomato pieces and saute for 3 minutes.

Now add microwaved senai and enough salt.
Mix well and saute for 2 minutes.
Since senai has already been cooked it is not necessary to keep it on fire for too long.

Transfer into a serving bowl and garnish with coriander leaves.

Notes :

• It is very important to cook senai properly to get a tasty kara curry.
• If senai pieces are over cooked they will get mashed up and spoil the texture of kara curry.
• The time taken to microwave depends on the amount of senai pieces taken.
• To make it spicy add some more quantity of red chilly.
• If microwave is not available fry cooked senai in oil. 

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Senai Kizhangu Kara Curry

#SenaiKizhanguKaraCurry #SenaiKaraCurry 
# YamSpicyCurry : 

A simple curry from senai kizhangu ( yam ).

Ingredients :
Senai kizhangu  ( yam )                 : 1/4 kg
Sambar powder                           : 3/4 tsp
Turmeric powder                          : 2 pinches
Mustard seeds                             : 1/2 tsp
Urad dhal                                     : 1 tsp
Oil                                                : 3 tsp
Salt                                              : 1/2 tsp ( adjust )
Curry leaves                                : 8
Red chilly powder                        : 1/2 tsp ( to make it spicy )

Method :
Remove skin & wash yam thoroughly.

Make thin slices. 

Put in a pressure cooker or pressure pan with 1/2 cup of water.
Add turmeric, Sambar powder and salt.
Close the pressure cooker with weight on.

Cook for one whistle only. Immediately open and see whether the yam has cooked well.
If its not cooked well keep on fire for one more whistle. 

Strain through a colander.

Now heat a kadai on slow flame and add oil.
When oil is hot sputter mustard seeds and then add urad dhal.
Now add curry leaves.
When urad dhal becomes golden color add cooked yam.

Stir well and saute till all the pieces turn into golden color.

If needed add some more chilly powder and adjust salt.
Transfer into a serving bowl.

Yam curry goes well with rasam rice, 


sambar rice and even with curd rice. 





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Turkish berry masala curry

Brinjal phata phat curry

Cluster beans paruppu usili

Bitter gourd ] paruppu masala curry

Tender raw jackfruit curry

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