I have known people who are a big fan of this curry and never miss a chance to have it at the marriage feast. Also Senai Kizhangu is used in many South Indian dishes like Aviyal, Kootan Soru and poriyal. It has a unique flavor and it elevates the tastes of the dishes to the whole new level.
Senai kizhangu is usually in big size and a normal size family wouldn't be able to finish all of it before it's been spoiled. So usually we used to buy cut out pieces only in our home town. But here in Canada, Indian stores carry fresh cut pieces occasionally . But whenever i see one, I definitely grab one.
Though i have been making this senai kizhangu masala for a very long time, recently i realised that i haven't shared this recipe here . So here it is ! If you're a lover of kalyana veetu senai kizhangu masala, i'm sure that you will love this recipe.
Now let's go and check out the recipe.
Kalyana Veetu Senai Kizhangu Masala
Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 4
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Senai Kizhangu/Elephant Yam - 2 cups(cubed)
Onion (finely chopped) - 1(small)
Tomato paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red chili powder - 3/4 tsp
Coriander powder - 1 & 1/2 tsp
Garam masala - 1 tsp
Oil - 1 & 1/2 tbsp
Mustard - 1/4 tsp
Fennel seed - 1/4 tsp
Cumin seed - 1/4 tsp
Curry leaves - 1 sprig
Coriander leaves - a few
To grind
Coconut (grated) - 1/4 cup
Cashews - 10
Fennel seed - 1/2 tsp
Procedure
First peel the senai kizhangu and cut into small cubes. Then put all the senai kizhangu in a bowl along with little water and a pinch of turmeric.
Steam it for 5 mins until they are soft. I used my instant pot for steaming the senai kizhangu, but you cab steam it in open pot with boiling water or with the steamer. Heat the pan with oil , add mustard, let it splutter then add the cumin and fennel seeds.
After a couple of secs, add the onions. Saute the onions till they are translucent.
Then add the curry leaves and tomato paste( you can also use one finely chopped tomatoes instead of tomato paste.)
Give a good mix(if you're using tomatoes, saute till they are mushy and proceed the next steps.) and then add the boiled water from the yam(if you've boiled the yam in open pot, make sure to reserve some, it has great flavor.) and mix it well.
Next add all the spices(turmeric,red chili and coriander powder), give a stir and cover cook till the raw smell is gone.
Grind the ingredients listed under "To grind" and add it to the pan along with salt and a 1/2 cup of water.
Let it comes to boil and then add the cooked yam.
Followed by garam masala. Let it cook till it all comes together as thick masala. Finally add some coriander leaves. 
Yummy Senai Kizhangu Masala is ready.
Related : How to make Senai Kizhangu Varuval
Notes:
- Cut the senai kizhangu into small pieces so that it blends with the masala well.
- Adding more cashews gives such a rich taste.
- Adjust the masala consistency as per your liking. Reserve the yam cooked water and use it as needed to adjust the consistency. It's very flavorful.
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