Senai Kizhangu Masiyal

Senai Kizhangu Masiyal

Spicy elephant foot yam curry


  • 250 grams Elephant foot yam / senai
  • Ginger - inch long piece, chopped
  • 3 Green chilli, minced
  • 1 pinch Asafoetida/ hing
  • 1/4 teaspoon Mustard seeds
  • 2 teaspoons Oil
  • Salt
  • Tamarind - small lemon sized ball, soaked in water, pulp extracted
  • 3 tablespoons Tur dal
  • 1 sprig Curry leaves


  1. Grease you palms with oil while your peel, chop and wash yam.
  2. Soak tur dal for 20 minutes. Pressure cook tur dal. Mash well when cool.
  3. Pressure cook yam separately till cooked. Mash coarsely.
  4. Heat oil. Splutter mustard seeds. Roast hing, green chillies, ginger and curry leaves.
  5. Add cooked dal and yam. Adjust taste with tamarind water and salt.
  6. Cook for 5 minutes while stirring in between till it thickens.
  7. Serve along with hot rice.

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