Elephant Yam (Senai Kizhangu) Masiyal

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Yam Masiyal is a popular dish in Tamil Nadu. Masiyal means ‘cooked and mashed’. Yam is easily available in the market even if there is shortage for fresh vegetables. More information on yam is available in Yam (Senai Kezhangu) Fingers. Yam masiyal goes well with variety rice and Vatthakuzhambu.

Serves: 4

Cooking time: 30 minutes approximately

Ingredients

• Yam (senai) cut – 250 gms
• Fresh curd – ½ cup
• Grated coconut – 1 table spoon
• Ginger – ½ inch long
• Green chilli – 2 no
• Toor dal – ¼ cup
• Turmeric powder – pinch
• Lemon – 1 no
• Salt – as per taste
• For seasoning
  • Mustard – ½ tea spoon
  • Urad dal – ½ tea spoon
  • Asafetida – pinch
  • Curry leaves – few
  • Oil – 1 tea spoon

Method

Step 1

• Wash, peel, cut the yam into pieces; boil toor dal and yam in a pressure cooker or in a pan; allow it to cool and mash the yam; chop ginger, green chilli and curry leaves.

Step 2

• Heat a pan, do the seasoning; add turmeric powder then add boiled dal, mashed yam, grated coconut, fresh curd and salt; mix well by adding little water and bring to boil; keep for few seconds, remove and allow it to cool; add lemon juice as per your taste and mix well.

• Yam Masiyal is ready.

Tips

Curd and lemon juice improve the taste of yam. Add lemon juice in the end.

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Related posts:

1. Spicy Elephant Yam (Senai Kizhangu/Suran) Roast
2. Elephant Yam (Senai Kezhangu) Fingers
3. Mulai Keerai Poondu Masiyal (Spinach Puree with Garlic)
4. Kollu (Horse Gram) Masiyal
5. Poori Kizhangu

Tagged as: Elephant, food, Indian, Kezhangu, Kizhangu, Masiyal, recipe, Senai, Yam