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Saturday, February 16, 2013

Senai Kizhangu Masala Poriyal







My mom used to prepare senai kizhangu / Elephant Yam as either masala poriyal or fry. Senai Kizhangu masala poriyal and Curd Rice makes a great combination. Check below for the spicy senai Kizhangu masala poriyal.









Preparation Time:     10 mins
Cook Time :                20 mins
Ready in :                   30 mins
Yields :                        Side dish for Rice for 2 people 


Ingredients:
Senai Kizhangu cubed 1 inch
1 Cup
Onions chopped Lengthwise 
1 /2 Cup
Cinnamon Powder
Pinch
Cloves
2
Turmeric Powder
1/4 tsp
Tomato
1/4 Cup
Ginger garlic paste
1/2 tsp
Oil
2 tbsp
Coconut shredded
2 tbsp
Mustard
1/4 tsp
Cumin seeds
1/2 tsp
Curry leaves
2
Urad dhal
1 tsp
Channa dhal
1 tsp
Salt

Green chillies
2
Coriander Leaves
2 stalks




Instructions:

  • Wash and peel out the outer skin of senai kizhangu and cut into small cubes.Boil it in water for 5 mins. 
  • Heat oil in the pan. Add mustard, cumin seeds, Urad dhal, channa dhal and curry leaves.
  • When channa dhal turns golden colour,add green chillies, cinnamon powder, cloves, ginger garlic paste and chopped onion. 
  • Fry till onion turn translucent.Add tomato,turmeric powder and fry it in a low flame  till tomatoes turn mushy.
  • Now add the senai kizhangu and shredded coconut. Fry it in low flame for 5 mins.
  • Garnish with coriander leaves.

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