Senai kizhangu Thogayal(Elephant Yam Chutney Powder)

Need a different spicy side dish on a boring day? Need something different to savour your tongue and tummy? Here's your choice…. Elephant Yam Chutney Powder! It can do wonders with rice, curd rice,or even a bowl of rice soup when you have that bad COLD.

Change of season is always a mess with all those coughs and COLDs. So the best thing to rely on will be Kanji (rice soup) and green gram curry. But it will be tastier to have it with Senai Thugayal to go with Kanji. And the best thing? You can keep it for a while without refrigeration. The only difficult task for this awesome dish is, cleaning the yam and dicing it to small cubes. All the other ingredients are something that is always available in the kitchen, like scraped coconut, urad Dal, Red chilli, tamarind, curry leaves etc.

Once prepared, you have to keep it in an air-tight container and use it when required. This can also be prepared as a thick paste and if so you have to refrigerate it. Also the paste would not last so long as the powder form does.

For instant use, paste form will be good. For bottling, powder form will be better. I have used iron kadai for roasting the ingredients so as to maintain traditional taste. The uniform heat the iron kadai gives, helps a lot in cooking yam to proper consistency.

1 review, 4.94/5

Senai kizhangu Thogayal(Elephant Yam Chutney Powder)

Kerala(palakkad)

5 servings

20 minutes

Items List

Name Quantity Image
Elephant Yam 120 g
Scraped Coconut 1 ½ tbsp
Urad Dal 1 ½ tbsp
Dried Red Chilli 2-3 nos
Curry leaves 20 leaves
Asafoetida ¼ tbsp
Coconut Oil 1 ½ tbsp
Tamarind 2 inch pc

Preparation

Stage 1

Peel the skin of elephant Yam and wash it thoroughly with running water. Dice it to small cubes and keep it aside.

Stage 2

Now heat a bottom thick Kadai and pour a few drops of coconut oil. To the hot oil add 1 ½ tbsp urad dal and roast until it turns golden brown. Keep on medium /low flame to avoid charring.

Stage 3

Keep the flame low and add 3 dried red chillies and stir until it is roasted crisp. Add ¼ tbsp asafoetida and then transfer it to the blender. Let it cool down before grinding.

Stage 4

Replace the kadai again on the flame and add 1 ½ tbsp Coconut oil. To the hot oil add 120 g diced Yam and sauté it on high flame until a crust form on all the cubes. Now stir fry on low flame until it is thoroughly cooked and roasted crisp (with all water content gone). Now add curry leaves and stir until it is roasted crisp. Transfer it to the blender taking care to drain the excess oil. Let that oil remain in the kadai.

Stage 5

Replace the Kadai on flame again. To the remaining oil in the Kadai add 1 ½ tbsp Scraped coconut and roast it until it is golden brown. Keep the flame low while roasting coconut. Transfer the roasted coconut to the blender.

Stage 6

Let all the contents in the blender cool down to normal temperature. Add 1/4 tbsp crystal salt and a 2 inch piece of tamarind. Grind the mixture into a 'beach sand' or fine tava consistency. Transfer the Elephant Yam Chutney Powder into a dry container and enjoy the special recipe with any main course like, kanji, rice, idli, dosa etc.

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Tips

  • While cleaning the Elephant Yam, first make sure your hands are dry. Then remove the soily skin. Then before washing the Yam, apply a few drops of coconut oil on your hands. Then wash the Yam. This would help to avoid itching.
  • If you want to make the thick paste Thuvaiyal, sauté the Yam until it is just cooked. No need to roast it until water content is lost. If it's still dry sprinkle a few drops of water while blending.
  • You can also dry roast the Scraped coconut to avoid using the remaining oil.

Stages

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