Senai kizhangu curry | Elephant foot yam recipe – step by step preparation is given below. It is an Andhra style curry served as side dish along with Phulkas , Puri , parathas and white rice It is called as senai kizhangu in tamil, elephant foot yam in English and Suran in Hindi.
Senai kizhangu is high in fibre and is considered to be a healthy low-fat food. So it is said to promote weight loss. It is a rich source of essential fatty acids which are known to increase the good cholesterol levels in blood. The elephant foot yam is widely used in the treatment of patients suffering from piles. Senai kizhangu offers special health benefits to people with diabetes as it has a very low glycemic index. It is a good source of vitamin B6, potassium, magnesium and phosphorous and has traces of minerals like selenium, zinc and copper. It is of greatcinavalue according to Ayurveda. To know more about its value click – elephant foot yam nutrition and values
It is itchy in nature. Precaution to avoid itching:-
- You can apply oil in your hands while cutting to avoid itching.
- Boil Senai kizhangu in tamarind water to minimise the irritation.
- Deep frying in oil also reduces irritation.
Senai kizhangu curry | Elephant foot yam recipe – Ingredients:-
- elephant foot yam / Senai kizhangu – 300 grams
- onion – 1 cup (chopped)
- ginger garlic paste / inji poondu viludhu – 1 tsp
- tomato – 1 cup (chopped)
- turmeric powder / manjal podi – 1/2 tsp
- red chilly powder / milagai podi – 1 tsp
- fennel seeds-cumin seeds powder / sombu seeraga podi – 1 tsp
- salt – to taste
- coconut paste- 2 tblsps
- oil – 1 tsp
- mustard seeds / kadugu – 1/2 tsp
- cumin seeds / seeragam – 1/2 tsp
1. Remove the skin and chop elephant foot yam into one inch square pieces as shown below.
2. Boil enough water in a container with half a tsp of tamarind paste and salt for 5 minutes in medium flame.
3. Drain water when elephant foot yam gets cooked.
4. Heat one tsp of oil in a fry pan. Add mustard and cumin seeds. When it splutters add chopped onion and fry.
5. Add ginger garlic paste once when onions turns pale. Fry for few minutes
6. Next add chopped tomatoes and sauté.
7. Once when tomatoes turn mushy add turmeric powder, red chilly powder, fennel seeds-cumin seeds powder and salt.
8. Mix well and add a cup of water. Allow it to boil in medium flame.
9. When gravy boils well add ground coconut paste.
10. Keep in medium flame and add cooked elephant foot yam.
11. Mix well, keep in low flame for 2 minutes, check for salt and switch off the stove. Transfer to a serving bowl and serve as side dish for chappathis and parathas.