Senai Kizhangu Kootu-Elephant Foot Yam Kootu Recipe-Yam Recipes

Elephant foot yam is know as senai kizhangu in Tamil. Let us see some of the health benefits of elephant foot yam before going to the recipe. Yams are a good source of vitamin B6 and are high in fiber contents. It is considered a slimming food, as it promotes weight loss and reduces the levels of cholesterol in the body. The consumption of elephant foot yam is good for women, as it increases the estrogen levels in their body, thereby, helping them to maintain their hormonal balance. Since yams are high in Vitamin B6, it can provide relief from pre-menstrual syndrome (PMS). High intakes of vitamin B6 have also been shown to reduce the risk of heart disease. Many of you will be familiar with senai kizhangu fry and senai kizhangu varuval (chips) but not with yam kootu. It taste great with rice. Today we will learn how to make senai kizhangu kootu following this easy recipe.

Senai Kizhangu kootu-white rice-karuveppilai thuvaiyal

Elephant Foot Yam Kootu-Senai Kootu

 Prep Time : 15 mins

Cook Time : 30 mins
Serves: 3-4
Recipe Category: Side Dish-Tamil Brahmin Recipes
Recipe Cuisine: South Indian
Author:

   Ingredients needed

   Elephant foot yam – 2 cups chopped or 1/4 kg
   Tur dal – 1/3 cup
   Tamarind – a small gooseberry sized ball
   Turmeric powder – 1/4 tsp
   Salt needed

  For Grinding

   Coriander seeds – 1 tbsp
   Bengal gram/channa dal/kadalai paruppu – 2 tsp
   Red chillies – 4
   Grated coconut – 1/4 cup
   Raw Rice – 1 tsp

  For the seasoning

   Oil – 1 tsp
   Mustard seeds – 1 tsp
   Hing – a pinch
   Curry leaves – a sprig

Preparation

Peel the skin, wash and chop elephant foot yam into small pieces. Wear a disposable gloves or grease your hands with oil before cutting yam as some varieties itches the skin.

Heat oil in a kadai, add coriander seeds, channa dal, red chillies, raw rice and saute until dal turns golden brown. Add grated coconut, fry for a few seconds and switch it off. Saute in the heat of the pan itself. Once it cools, grind it to a smooth paste.

Pressure cook dal for 3 whistles or until soft. Mash it well and keep it aside.(Soaking dal in hot water for 15-20 minutes prior to cooking saves a lot of time and fuel. Dal also gets cooked well).

Soak tamarind in a cup of warm water for 15 minutes. Extract tamarind juice and discard the pulp.

Method 

Cook senai/yam in 1 cup of water adding salt and turmeric powder. Once the yam is half cooked, add 1 cup tamarind water and cook until the raw flavor of the tamarind goes and the yam becomes soft.


Once the yam is cooked well, add the ground paste.

Add the cooked dal, 1/2 -3/4 cup of water and cook simmered until everything gets blended well. Check for salt.

Heat a tsp of oil, add mustard seeds, when it splutters, add hing, curry leaves and pour it over the kootu. Serve with hot steamed rice.

With plain rice and any thogayal it makes a filling meal.

Note – Senai has to be cooked properly in tamarind water, otherwise it might cause itching sensation in the mouth also.

Check out more Kootu Varieties 

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