Kalyana Veetu Senai Curry Recipe - South Indian Spicy Roasted Yam
A vegetarian Tamil Nadu recipe with elephant yam (suran/senai/ratalu) - cut into 1 inch thin pieces, fresh coconut - grated, mustard seeds. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Kalyana Veetu Senai Curry Recipe, add the cut yam pieces into a pressure cooker with 1/4 cup of water, 1/2 turmeric powder and salt and pressure cook the yam for one whistle and keep aside
elephant yam (suran/senai/ratalu) - cut into 1 inch thin pieces(250 grams)curry leaves - fewred chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)sambar powder(2 teaspoon)salt - to taste - 2
Preheat oil in a pan over medium heat; add the mustard seeds and allow it to splutter
mustard seeds(1/2 teaspoon)mustard seeds(1 teaspoon) - 3
Once the mustard seeds crackle, stir in the hing and curry leaves and saute for few seconds
mustard seeds(1/2 teaspoon)curry leaves - fewmustard seeds(1 teaspoon) - 4
After a few seconds, add the grated coconut and roast for about minute until it turns golden in colour and releases an aroma
fresh coconut - grated(1/2 cup) - 5
At this stage, add the red chilli powder, turmeric powder, coriander powder, sambar powder and saute for a few seconds and add the cooked yam
red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)sambar powder(2 teaspoon) - 6
Stir well until all the masalas coat the yam - about a minute
- 7
The yam, tends to get a little dry, as it combines with the masala; you could add a little more oil to help give the yam a little more crispy texture and also help the masalas to get absorbed well into the Senai Curry
elephant yam (suran/senai/ratalu) - cut into 1 inch thin pieces(250 grams)curry leaves - few - 8
Once you notice the masalas are well coated and the Kalyana Veetu Senai Curry has a slightly roasted texture, check the salt and spices and adjust to suit your taste
curry leaves - fewsalt - to taste - 9
Once done, turn off the heat and transfer the Kalyana Veetu Senai Curry to a serving bowl and serve hot
curry leaves - few - 10
Serve Kalyana Veetu Senai Curry along with Keerai Sambar and Steamed Rice for a weekday lunch
curry leaves - fewsambar powder(2 teaspoon) - 11
You can also pack it in your Lunch Box along with Palak Raita and Tawa Paratha
Nutrition Facts
Per serving
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Kalyana Veetu Senai Curry Recipe - South Indian Spicy Roasted Yam
A vegetarian Tamil Nadu recipe with elephant yam (suran/senai/ratalu) - cut into 1 inch thin pieces, fresh coconut - grated, mustard seeds. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Directions
11 steps- 1
To begin making the Kalyana Veetu Senai Curry Recipe, add the cut yam pieces into a pressure cooker with 1/4 cup of water, 1/2 turmeric powder and salt and pressure cook the yam for one whistle and keep aside
elephant yam (suran/senai/ratalu) - cut into 1 inch thin pieces(250 grams)curry leaves - fewred chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)sambar powder(2 teaspoon)salt - to taste - 2
Preheat oil in a pan over medium heat; add the mustard seeds and allow it to splutter
mustard seeds(1/2 teaspoon)mustard seeds(1 teaspoon) - 3
Once the mustard seeds crackle, stir in the hing and curry leaves and saute for few seconds
mustard seeds(1/2 teaspoon)curry leaves - fewmustard seeds(1 teaspoon) - 4
After a few seconds, add the grated coconut and roast for about minute until it turns golden in colour and releases an aroma
fresh coconut - grated(1/2 cup) - 5
At this stage, add the red chilli powder, turmeric powder, coriander powder, sambar powder and saute for a few seconds and add the cooked yam
red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)sambar powder(2 teaspoon) - 6
Stir well until all the masalas coat the yam - about a minute
- 7
The yam, tends to get a little dry, as it combines with the masala; you could add a little more oil to help give the yam a little more crispy texture and also help the masalas to get absorbed well into the Senai Curry
elephant yam (suran/senai/ratalu) - cut into 1 inch thin pieces(250 grams)curry leaves - few - 8
Once you notice the masalas are well coated and the Kalyana Veetu Senai Curry has a slightly roasted texture, check the salt and spices and adjust to suit your taste
curry leaves - fewsalt - to taste - 9
Once done, turn off the heat and transfer the Kalyana Veetu Senai Curry to a serving bowl and serve hot
curry leaves - few - 10
Serve Kalyana Veetu Senai Curry along with Keerai Sambar and Steamed Rice for a weekday lunch
curry leaves - fewsambar powder(2 teaspoon) - 11
You can also pack it in your Lunch Box along with Palak Raita and Tawa Paratha
About this recipe
A vegetarian Tamil Nadu recipe with elephant yam (suran/senai/ratalu) - cut into 1 inch thin pieces, fresh coconut - grated, mustard seeds. Ready in 1h, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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