Kongunadu Style Senai Kilangu Masala Recipe - Yam in Spicy Gravy
A vegetarian Tamil Nadu recipe with elephant yam (suran/senai/ratalu) - sking peeled and sliced thin, turmeric powder (haldi), mustard seeds. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
To begin making the Kongunadu Style Senai Kilangu Masala Recipe, we will first pressure cook the yam with water, turmeric powder, salt for about 2 whistle
turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 2
Release the pressure naturally, and drain the excess water and keep the cooked yam aside
- 3
Heat a flat skillet with oil, add curry leaves and allow it splutter for few seconds, add cinnamon stick, cloves and let it saute for few seconds
sprig curry leaves(1)inch cinnamon stick (dalchini)(1)cloves garlic(4)sprig curry leaves(1) - 4
Add dry red chillies, garlic, and ginger and saute until it softens
cloves garlic(4)inch ginger - chopped(1)dry red chillies(2) - 5
Later add poppy seeds and grated coconut and saute until they turn light brown
mustard seeds(1 teaspoon)poppy seeds(2 tablespoon)coconut oil(2 tablespoon) - 6
Switch off the heat and allow it to cool down
- 7
Transfer it to a mixing jar and add little water and grind it into a smooth paste
- 8
Heat the same pan again with oil, add mustard seeds and curry leaves and allow it splutter and crackle for few seconds
mustard seeds(1 teaspoon)sprig curry leaves(1)poppy seeds(2 tablespoon)sprig curry leaves(1) - 9
Add your ground paste and give it a stir
- 10
Finally add cooked yam and mix the masalas well
- 11
Cook until the masala has reduced and you get a dry mixture
- 12
Check for salt and adjust the seasoning according to your palate and serve hot
salt - to taste - 13
Serve the Kongunadu Style Senai Kilangu Masala Recipe along with Tawa Paratha, Palak Dal and Steamed rice to enjoy your everyday lunch
Rate this recipe
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Kongunadu Style Senai Kilangu Masala Recipe - Yam in Spicy Gravy
A vegetarian Tamil Nadu recipe with elephant yam (suran/senai/ratalu) - sking peeled and sliced thin, turmeric powder (haldi), mustard seeds. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
13 steps- 1
To begin making the Kongunadu Style Senai Kilangu Masala Recipe, we will first pressure cook the yam with water, turmeric powder, salt for about 2 whistle
turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 2
Release the pressure naturally, and drain the excess water and keep the cooked yam aside
- 3
Heat a flat skillet with oil, add curry leaves and allow it splutter for few seconds, add cinnamon stick, cloves and let it saute for few seconds
sprig curry leaves(1)inch cinnamon stick (dalchini)(1)cloves garlic(4)sprig curry leaves(1) - 4
Add dry red chillies, garlic, and ginger and saute until it softens
cloves garlic(4)inch ginger - chopped(1)dry red chillies(2) - 5
Later add poppy seeds and grated coconut and saute until they turn light brown
mustard seeds(1 teaspoon)poppy seeds(2 tablespoon)coconut oil(2 tablespoon) - 6
Switch off the heat and allow it to cool down
- 7
Transfer it to a mixing jar and add little water and grind it into a smooth paste
- 8
Heat the same pan again with oil, add mustard seeds and curry leaves and allow it splutter and crackle for few seconds
mustard seeds(1 teaspoon)sprig curry leaves(1)poppy seeds(2 tablespoon)sprig curry leaves(1) - 9
Add your ground paste and give it a stir
- 10
Finally add cooked yam and mix the masalas well
- 11
Cook until the masala has reduced and you get a dry mixture
- 12
Check for salt and adjust the seasoning according to your palate and serve hot
salt - to taste - 13
Serve the Kongunadu Style Senai Kilangu Masala Recipe along with Tawa Paratha, Palak Dal and Steamed rice to enjoy your everyday lunch
Rate this recipe
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