Yam/Senai Kizhangu Poriyal

Yam/Senai kizhangu Poriyal is an easy recipe and can make within few minutes with available basic ingredients in the pantry.

This Yam Poriyal/ Senai Kizhangu Poriyal is made in south Indian style. A simple and regular side dish tossed with chopped onions, masala powder and finally with lots of grated coconut. This is a sumptuous side dish goes well with Sambhar, Rasam, and curd rice. You can eat this Poriyal as it is too.

Earlier I blogged Elephant Yam Fry/ Senai Kizhangu Varuval in my blog. Initial boiling of yam is as same as for this too. You can check my earlier post which is given. Cutting of boiled yam into small pieces makes this Poriyal different. So, the boiling of yam in a pressure cooker is slightly tricky and when, you get used you always follow this method. Lets see how to make Yam Poriyal/Senai Kizhangu Poriyal.

How to make Yam/Senai Kizhangu Poriyal?

Boil whole Yam in a pressure cooker or in your favourite method. Do not cook yam mushy or under cooked. Cut boiled yam into small even pieces and keep it aside. In a heavy bottomed kadhai or wide non-stick pan, add 3 tablespoon oil on a medium heat. Add mustard seed, fennel seed, urad dhal and garam dhal and wait until it turns golden brown. To it add chopped onions and saute until translucent. Now add turmeric powder, Homemade Sambhar Powder or Chilli powder and salt to taste. Stir fry gently and cover and cook for five to ten minutes until yam is slightly golden brown in colour. Finally add grated coconut and garnish it with handful of coriander leaves. Yummy sumptuous side dish is ready to go with South Indian Sambhar, Rasam or Curd rice.

Some Vegetarian Dishes You Might Like To Try

Vegetable Paneer(Cottage Cheese) Curry

Bagara Baingan/Brinjal or Eggplant Gravy

Elephant Yam Fry/ Senai Kizhangu Varuval

Some Rice Recipes You Might Like To Try

Tamarind Rice/ Imli Chawal

Coconut Rice/Nariyal Chawal

How to clean and Pressure Cook Yam/Senai Kizhangu?

Clean the Yam with vegetable scrubber to remove the mud and soak in water for 10 minutes . This soaking time helps to remove mud completely sticking on the vegetable. Pressure cook whole Yam without peeling the skin on a medium flame for 4 to 5 whistle with little water immersing half the Yam directly in the cooker.

Switch off the flame drain water and let it cool completely. Peel off the skin as you can see ,it comes off easily.

Yam is perfectly boiled to cut into small pieces and can be prepared according to individuals taste.

Let’s see how to prepare Yam/ senai kizhangy poriyal in step by step preparation

In a wide kadhai add oil and temper it with mustard seeds, urad dhal, gram dhal and fennel seeds and let it crackle. To it add chopped onion and saute until translucent.

Add turmeric powder, Sambhar or Chilli powder and salt to taste. Saute until everything is evenly mixed.

Cut yam into small pieces and add to the onion masala mixture. Gently mix the yam until the masala is evenly coated.

Cover the kadhai and cook on low heat for 7 to 10 minutes until it turn slightly brown in colour.

Now add grated coconut and gently mix. Switch off the flame and garnish it with coriander leaves.

Easy, Simple, and sumptuous side dish is ready to serve with Sambhar, Rasam or Curd rice.

Masala Variations in preparing Yam/Senai Kizhangu Poriyal

I have used basic Homemade Sambhar powder for this recipe. You can add any masala powder available in your pantry. Freshly crushed peppercorns too goes well for this recipe in addition to little chilli powder. Some of my friends tried this recipe many times by adding different masala powders and the feedback was awesome. I do add little homemade Ginger Garlic Paste after adding onion and saute until raw smell disappear. These are some masala variations which you can follow and do try your own variations and do let me know in the comment.

Hope you like this recipe! If so, do try it out, leave you feedback in the comment, it means a lot to me. Thank you so much for visiting by my blog! Happy Cooking!