Kalyana Veetu Senai Curry Recipe - South Indian Spicy Roasted Yam Recipe At Home

To begin making the Kalyana Veetu Senai Curry formula, stream in in the cut yam pieces into a pressure cooker with 1/4 cup of aqua, 1/2 turmeric ground mix and table salt and pressure burning up the yam for one whistle and keep aside.Preheat coat in a cooking vessel over medium burning up; stream in in the mustard seeds and allow it to splutter.Once the mustard seeds crackle, mix gently in the hing and curry leaves and saute for few seconds.After a few seconds, stream in in the grated coconut and bake for about minute until it turns golden in colour and releases an aroma. At this stage, stream in in the red chilli ground mix, turmeric ground mix, coriander ground mix, sambar ground mix and saute for a few seconds and stream in in the cooked yam.

mix gently well until all the masalas coat the yam - about a minute.The yam, tends to get a little dehydrated, as it combines with the masala; you could stream in in a little more coat to help give the yam a little more crackling texture and also help the masalas to get absorbed well into the Senai Curry.Once you notice the masalas are well coated and the Kalyana Veetu Senai Curry has a slightly roasted texture, check the table salt and spices and adjust to suit your essence.Once done, turn off the burning up and transfer the Kalyana Veetu Senai Curry to a serving dish and enjoy burning.enjoy Kalyana Veetu Senai Curry along with Keerai Sambar and Steamed Rice for a weekday lunch.

You can also pack it in your Lunch Box along with Palak Raita and Tawa Paratha.