Tamil NaduSide DishVegetarian

Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy)

Name: Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Tamil Nadu
Ingredients: 300 grams elephant yam (suran/senai/ratalu); 1/4 cup yellow moong dal (split); 4 tablespoon chana dal (bengal gram dal); 1/2 cup fresh coconut - grated; 2 teaspoon cumin seeds (jeera); 1 teaspoon fennel seeds (saunf); 1 teaspoon whole black peppercorns - crushed; 6 green chillies - slit; 2 inch ginger; 6 cloves garlic; 1 onion - chopped; 2 dry red chillies - broken; 1/4 teaspoon turmeric powder (haldi); salt - to taste; 3 tablespoon tamarind water; 1 bay leaf (tej patta); 2 cloves (laung); 1 inch cinnamon stick (dalchini); 2 teaspoon sunflower oil

A vegetarian Tamil Nadu recipe with elephant yam (suran/senai/ratalu), yellow moong dal (split), chana dal (bengal gram dal). Ready in 45 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

865kcal

Estimated Cost

₹475-625

Carbs104g

Protein35g

Fats35g

Servings Scaler

Instructions

17 steps

1
To begin making Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy), remove the skin on yam
fresh coconut - grated(1/2 cup)
2
Chop yam into 1 inch cubes
inch ginger(2)inch cinnamon stick (dalchini)(1)
3
Pressure cook with little salt and turmeric powder for 1 whistle
turmeric powder (haldi)(1/4 teaspoon)salt - to taste
4
Soak yellow moong dal and channa dal separately for 1 hour
yellow moong dal (split)(1/4 cup)
5
Pressure cook for 1 whistle
6
Add 1 teaspoon oil in a pan
7
Roast dried red chilies, ginger-garlic, green chillies, cumin seeds, black peppercorns, cinnamon stick, cloves, onion and grated coconut until fragrant and roasted well
fresh coconut - grated(1/2 cup)cumin seeds (jeera)(2 teaspoon)fennel seeds (saunf)(1 teaspoon)whole black peppercorns - crushed(1 teaspoon)green chillies - slit(6)inch ginger(2)cloves garlic(6)onion - chopped(1)dry red chillies - broken(2)cloves (laung)(2)inch cinnamon stick (dalchini)(1)
8
Cool and grind the roasted spices into smooth paste
9
Heat remaining oil in a pan
10
Add bay leaf and fennel seeds
cumin seeds (jeera)(2 teaspoon)fennel seeds (saunf)(1 teaspoon)bay leaf (tej patta)(1)
11
Roast for 10 seconds
12
Add the ground masala paste and cook until oil separated from the sides of the pan
13
Add cooked dal and mix well
14
Add cooked yam along with tamarind juice and cook for 5 minutes
tamarind water(3 tablespoon)
15
Add little water and cook for another 10 minutes
tamarind water(3 tablespoon)
16
Check for seasoning
17
Serve Chenai Kizhangu Poricha Kootu Recipe along with steamed rice, Muttai Parotta Recipe ( Ande Ka Paratha / Egg Filled Flat Bread), steamed rice, Tamil Nadu Style Dal Masala Vada with Cabbage Recipe and Tamil Nadu Style Pala Kottai Sambar Recipe for a complete lunch or dinner

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Recipe Source: archanaskitchen.com

Tamil NaduSide DishVegetarian

Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy)

A vegetarian Tamil Nadu recipe with elephant yam (suran/senai/ratalu), yellow moong dal (split), chana dal (bengal gram dal). Ready in 45 min, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time45 min

Calories

865kcal

Est. Cost₹475-₹625

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

104g(48%)

Protein

35g(16%)

Fats

35g(36%)

Interactive Servings Scaler

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Directions

17 steps

1
To begin making Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy), remove the skin on yam
fresh coconut - grated(1/2 cup)
2
Chop yam into 1 inch cubes
inch ginger(2)inch cinnamon stick (dalchini)(1)
3
Pressure cook with little salt and turmeric powder for 1 whistle
turmeric powder (haldi)(1/4 teaspoon)salt - to taste
4
Soak yellow moong dal and channa dal separately for 1 hour
yellow moong dal (split)(1/4 cup)
5
Pressure cook for 1 whistle
6
Add 1 teaspoon oil in a pan
7
Roast dried red chilies, ginger-garlic, green chillies, cumin seeds, black peppercorns, cinnamon stick, cloves, onion and grated coconut until fragrant and roasted well
fresh coconut - grated(1/2 cup)cumin seeds (jeera)(2 teaspoon)fennel seeds (saunf)(1 teaspoon)whole black peppercorns - crushed(1 teaspoon)green chillies - slit(6)inch ginger(2)cloves garlic(6)onion - chopped(1)dry red chillies - broken(2)cloves (laung)(2)inch cinnamon stick (dalchini)(1)
8
Cool and grind the roasted spices into smooth paste
9
Heat remaining oil in a pan
10
Add bay leaf and fennel seeds
cumin seeds (jeera)(2 teaspoon)fennel seeds (saunf)(1 teaspoon)bay leaf (tej patta)(1)
11
Roast for 10 seconds
12
Add the ground masala paste and cook until oil separated from the sides of the pan
13
Add cooked dal and mix well
14
Add cooked yam along with tamarind juice and cook for 5 minutes
tamarind water(3 tablespoon)
15
Add little water and cook for another 10 minutes
tamarind water(3 tablespoon)
16
Check for seasoning
17
Serve Chenai Kizhangu Poricha Kootu Recipe along with steamed rice, Muttai Parotta Recipe ( Ande Ka Paratha / Egg Filled Flat Bread), steamed rice, Tamil Nadu Style Dal Masala Vada with Cabbage Recipe and Tamil Nadu Style Pala Kottai Sambar Recipe for a complete lunch or dinner