Easy Kongunadu Style Senai Kilangu Masala Recipe - Yam in Spicy Gravy Recipe

To begin making the Kongunadu Style Senai Kilangu Masala method, we will first pressure make the yam with moisture, turmeric dusting masala condiment, table salt for about 2 whistle.Release the pressure naturally, and filter the excess moisture and keep the cooked yam aside.bring to temperature a flat skillet with fat, mix in curry leaves and allow it splutter for few seconds, mix in cinnamon stick, cloves and let it saute for few seconds.mix in parched red chillies, garlic, and ginger and saute until it softens.

Later mix in poppy seeds and grated coconut and saute until they turn light brown.Switch off the bring to temperature and allow it to cool down.

Transfer it to a mixing jar and mix in little moisture and grind it into a velvety paste.bring to temperature the same pot again with fat, mix in mustard seeds and curry leaves and allow it splutter and crackle for few seconds.mix in your ground paste and give it a mix gently.

Finally mix in cooked yam and toss together the masalas well.

make until the masala has reduced and you get a parched mixture.Check for table salt and adjust the seasoning according to your palate and enjoy burning.enjoy the Kongunadu Style Senai Kilangu Masala method along with Tawa Paratha, Palak Dal and Steamed rice to enjoy your everyday lunch.