Elephant Yam Masala | Senai Kizhangu Masala
Full Scoops
Full Scoops
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • Pepper corns - 1 tbsp Ginger - 1 inch piece
  • 1 tbsp Mustard seeds
  • 1/2 tsp Urad dal
  • 1/4 tsp Curry leaves
  • 1 sprig Hing
  • 1 small
  • 1. Oil your hands and cut the yam into medium to thin slices
  • 3. In a blender, add
  • 1/2 the onion and 1 tomato, along with pepper corns, cumin seeds, ginger, garlic and blend to a smooth paste.
  • 1. In a kadai, heat oil
  • 4. Add the puree of onion tomato, ginger and garlic and cook for another 3 minutes 5. Add the masalas and cook for another 2 minutes Add the tamarind juice and cook for another minute.
  • 1. As mentioned earlier, you can just blend all the tomatoes, onions, ginger garlic, pepper and cumin together
  • 2. You can increase or decrease the red chilli powder as per your preference
  • 4. Cooking the yam separately and discarding the water completely, removes all the itching and makes it safe and tasty to eat this veggie



Log in or Register to write a comment.