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.