Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal
A vegetarian Tamil Nadu recipe with elephant yam (suran/senai/ratalu), tamarind water, turmeric powder (haldi). Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Chenai Kizhangu Masiyal, wash and clean the yam, peel the skin and cut them into 1 inch cubes
- 2
Transfer these yam cubes into the pressure cooker along with tamarind water, turmeric powder and salt to taste
tamarind water(1/4 cup)turmeric powder (haldi)(1/2 teaspoon)salt - to tastesalt - to tasteturmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon) - 3
Close the lid and pressure cook for about 4 whistles
- 4
Turn off the heat and allow the pressure to release naturally
- 5
Once the pressure has released naturally open the cooker and mash the yam using a masher, leave a few yam chunks to add to the texture of the Chenai Masiyal
- 6
Next cook the raw peanuts
raw peanuts (moongphali)(1/2 cup) - 7
Add the raw peanuts into a pressure cooker along with 1/2 cup of water and salt to taste
tamarind water(1/4 cup)salt - to tasteraw peanuts (moongphali)(1/2 cup)salt - to taste - 8
Close the lid and pressure cook for 3 to 4 whistles
- 9
Allow the pressure to release naturally and keep aside
- 10
Now we will continue to make the Chenai Kizhangu MasiyalHeat a pan on medium heat, add oil
- 11
Once the oil is hot, add the mustard seeds and urad dal
mustard seeds(1/2 teaspoon)white urad dal (split)(1/2 teaspoon) - 12
Allow the mustard seeds to crackle and the urad dal to turn golden brown
mustard seeds(1/2 teaspoon)white urad dal (split)(1/2 teaspoon) - 13
Once done add the hing, curry leaves, green chillies and saute for a few seconds
sprig curry leaves - torn(2)green chillies - finely chopped(2)red chilli powder(1/2 teaspoon) - 14
Now add the cooked and mashed yam, turmeric powder, red chillie powder, salt to taste and cooked peanuts
turmeric powder (haldi)(1/2 teaspoon)salt - to tasteraw peanuts (moongphali)(1/2 cup)salt - to tasteturmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon) - 15
Saute for a few minutes until well combined
- 16
Turn off the heat and transfer the Chenai Kizhangu Masiyal into a serving bowl and serve hot
- 17
Serve the Chenai Kizhangu Masiyal along with Steamed Rice, Chettinad Style Poondu Rasam Recipe and Sprouted Green Gram Kosambari Recipe- With Pomegranates for a complete meal
green chillies - finely chopped(2)
Nutrition Facts
Per serving
Rate this recipe
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Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal
A vegetarian Tamil Nadu recipe with elephant yam (suran/senai/ratalu), tamarind water, turmeric powder (haldi). Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
17 steps- 1
To begin making the Chenai Kizhangu Masiyal, wash and clean the yam, peel the skin and cut them into 1 inch cubes
- 2
Transfer these yam cubes into the pressure cooker along with tamarind water, turmeric powder and salt to taste
tamarind water(1/4 cup)turmeric powder (haldi)(1/2 teaspoon)salt - to tastesalt - to tasteturmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon) - 3
Close the lid and pressure cook for about 4 whistles
- 4
Turn off the heat and allow the pressure to release naturally
- 5
Once the pressure has released naturally open the cooker and mash the yam using a masher, leave a few yam chunks to add to the texture of the Chenai Masiyal
- 6
Next cook the raw peanuts
raw peanuts (moongphali)(1/2 cup) - 7
Add the raw peanuts into a pressure cooker along with 1/2 cup of water and salt to taste
tamarind water(1/4 cup)salt - to tasteraw peanuts (moongphali)(1/2 cup)salt - to taste - 8
Close the lid and pressure cook for 3 to 4 whistles
- 9
Allow the pressure to release naturally and keep aside
- 10
Now we will continue to make the Chenai Kizhangu MasiyalHeat a pan on medium heat, add oil
- 11
Once the oil is hot, add the mustard seeds and urad dal
mustard seeds(1/2 teaspoon)white urad dal (split)(1/2 teaspoon) - 12
Allow the mustard seeds to crackle and the urad dal to turn golden brown
mustard seeds(1/2 teaspoon)white urad dal (split)(1/2 teaspoon) - 13
Once done add the hing, curry leaves, green chillies and saute for a few seconds
sprig curry leaves - torn(2)green chillies - finely chopped(2)red chilli powder(1/2 teaspoon) - 14
Now add the cooked and mashed yam, turmeric powder, red chillie powder, salt to taste and cooked peanuts
turmeric powder (haldi)(1/2 teaspoon)salt - to tasteraw peanuts (moongphali)(1/2 cup)salt - to tasteturmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon) - 15
Saute for a few minutes until well combined
- 16
Turn off the heat and transfer the Chenai Kizhangu Masiyal into a serving bowl and serve hot
- 17
Serve the Chenai Kizhangu Masiyal along with Steamed Rice, Chettinad Style Poondu Rasam Recipe and Sprouted Green Gram Kosambari Recipe- With Pomegranates for a complete meal
green chillies - finely chopped(2)
About this recipe
A vegetarian Tamil Nadu recipe with elephant yam (suran/senai/ratalu), tamarind water, turmeric powder (haldi). Ready in 25 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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