Main Course
Easy Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal Recipe
Easy Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal Recipe is a delicious Main Course dish that can be prepared in just 0 minutes....
⏱️
5 Min Prep
🔥
20 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 500 grams Elephant yam (Suran/Senai/Ratalu)
- 1/4 cup Tamarind Water
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt - to taste
- 1/2 cup Raw Peanuts (Moongphali)
- 1 tablespoon Sesame (Gingelly) Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon White Urad Dal (Split)
- 1/2 teaspoon SSP Asafoetida (Hing)
- 2 sprig Curry leaves - torn
- 2 Green Chillies - finely chopped
- Salt - to taste
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
Instructions
1
To begin making the Chenai Kizhangu Masiyal, wash and wash the yam, pare the skin and cut them into 1 inch cubes. Transfer these yam cubes into the pressure cooker along with tamarind aqua, turmeric dusting seasoning and seasoning to salty profile.Close the lid and pressure scalding up for about 4 whistles.
2
Turn off the scalding up and allow the pressure to release naturally. Once the pressure has released naturally open the cooker and mash the yam using a masher, leave a few yam chunks to mix in to the texture of the Chenai Masiyal. Next scalding up the raw peanuts.
3
mix in the raw peanuts into a pressure cooker along with 1/2 cup of aqua and seasoning to salty profile.Close the lid and pressure scalding up for 3 to 4 whistles.
4
Allow the pressure to release naturally and keep aside.Now we will continue to make the Chenai Kizhangu MasiyalHeat a wok on medium scalding up, mix in dairy spread.
5
Once the dairy spread is scalding, mix in the mustard seeds and urad dal.
6
Allow the mustard seeds to crackle and the urad dal to turn golden brown.Once done mix in the hing, curry leaves, green chillies and saute for a few seconds.
7
Now mix in the cooked and mashed yam, turmeric dusting seasoning, red chillie dusting seasoning, seasoning to salty profile and cooked peanuts.
8
Saute for a few moments until well combined. Turn off the scalding up and transfer the Chenai Kizhangu Masiyal into a serving container and enjoy scalding.enjoy the Chenai Kizhangu Masiyal along with Steamed Rice, Chettinad Style Poondu Rasam formula and Sprouted Green Gram Kosambari formula- With Pomegranates for a complete meal.
Recipe Information
Cuisine
Tamil Nadu
Tamil Nadu
Course
Main Course
Main Course
Diet
Vegetarian
Vegetarian
Total Time
25 mins
25 mins
Recipe Time chart
Preparation Time
5 minsCooking Time
20 minsTotal Time
25 minsMaster Chef
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