Senai Kizhangu Gotsu Recipe - Spicy & Tangy Yam Curry Recipe
A vegetarian Tamil Nadu recipe with methi seeds (fenugreek seeds), mustard seeds, sprig curry leaves - roughly torn. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
8 steps- 1
To begin making the Senai Kizhangu Ghostu Recipe, prep all the ingredients and keep them ready
- 2
Heat oil in a pressure cooked over medium heat; add the mustard seeds, fenugreek seeds and allow it to crackle
methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1 teaspoon) - 3
Add the curry leaves and onions and saute until the onions are lightly tender
sprig curry leaves - roughly torn(1)pearl onions (sambar onions) - quartered(1/2 cup) - 4
Once the onions are lightly cooked through, add the remaining ingredients and 1/2 cup of water
pearl onions (sambar onions) - quartered(1/2 cup)tamarind water(1 cup) - 5
Cover the pressure cooker and cook for about 3 whistles and turn off the heat
- 6
Once the pressure has released naturally open the cooker and give it a stir
- 7
Check the salt and spices and adjust the taste accordingtly and serve warm
salt - to taste - 8
Serve the Senai Kizhangu Ghostu Recipe (Spicy & Tangy Yam Curry Recipe) along with Ven Pongal for a wholesome dinner or a Sunday lunch
sprig curry leaves - roughly torn(1)
Rate this recipe
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Senai Kizhangu Gotsu Recipe - Spicy & Tangy Yam Curry Recipe
A vegetarian Tamil Nadu recipe with methi seeds (fenugreek seeds), mustard seeds, sprig curry leaves - roughly torn. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
8 steps- 1
To begin making the Senai Kizhangu Ghostu Recipe, prep all the ingredients and keep them ready
- 2
Heat oil in a pressure cooked over medium heat; add the mustard seeds, fenugreek seeds and allow it to crackle
methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1 teaspoon) - 3
Add the curry leaves and onions and saute until the onions are lightly tender
sprig curry leaves - roughly torn(1)pearl onions (sambar onions) - quartered(1/2 cup) - 4
Once the onions are lightly cooked through, add the remaining ingredients and 1/2 cup of water
pearl onions (sambar onions) - quartered(1/2 cup)tamarind water(1 cup) - 5
Cover the pressure cooker and cook for about 3 whistles and turn off the heat
- 6
Once the pressure has released naturally open the cooker and give it a stir
- 7
Check the salt and spices and adjust the taste accordingtly and serve warm
salt - to taste - 8
Serve the Senai Kizhangu Ghostu Recipe (Spicy & Tangy Yam Curry Recipe) along with Ven Pongal for a wholesome dinner or a Sunday lunch
sprig curry leaves - roughly torn(1)
Rate this recipe
