Senai Masiyal Recipe-Senai Kizhangu Masiyal-Elephant Foot Yam – Chenai Masiyal

Senai Masiyal Recipe-Senai Kizhangu Masiyal-Elephant Foot Yam – Chenai Masiyal

  • Senai or Chenai means elephant yam in Tamil. Masiyal means mashed. This mashed elephant yam is made by mashing elephant yam and mixing with cooked lentils/ dal and adding a tempering of spices in coconut oil with garnish of lemon juice. It is easy to make and tastes yum. Serve with plain rice or variety rice like sesame seed rice or coconut rice .
  • Chenai Kizhangu or senai kizhangu is the Tamil word for elephant yam. Masiyal means mashed. Senai Masiyal is mashed yam to which spices, herbs are added in a tempering of coconut oil and garnished with lemon juice. This awesome vegetable goes well with plain rice or lemon rice, coconut rice & sesame seed rice

Ingredients:

  • 500 grams elephant yam peeled chopped washed
  • 4 green chillies chopped fine
  • Curry leaves 1 tbsp
  • Hing 1/4 tsp
  • Turmeric powder 1/2 tsp 
  • Coconut oil 2 tbsp
  • Mustard seeds 1.5 tsp
  • Chana dal 2 tsp
  • Urad dal 2 tsp
  • Toor dal 1/2 cup (125 ml cup)
  • Red chillies 2 broken
  • Grated coconut 2 tbsp (optional)
  • Lemon juice from 2 lemons 
  • Salt
  • Jaggery 1 tbsp 

Procedure 

  • Pressure cook the yam adding a little water and salt.
  • You can cook it in a pan too if you wish to.
  • Pressure cook toor dal until soft,  adding 1.5 cups of water.
  • Heat oil. When the oil is hot, add in chana dal, urad dal, mustard seeds and red chillies. When the mustard seeds crackle, add chopped green chillies and curry leaves. Stir for half a minute on low flame.  Add turmeric powder and salt.  Add grated coconut. Stir for a minute. Add 2 cups of hot water.
  • Now while this water is boiling open the cooker after pressure is gone and mash the senai/yam. Add the mashed yam to the tempering + boiling water. Mix well and stir. Add the cooked dal. Add salt and jaggery.  Adjust consistency by adding water if required. 
  • Remember that it will thicken after cooling down. Keep consistency as desired . Masiyal should be thick. 
  • Being to a boil. Switch off flame and add lemon juice.
  • Serve hot 
Chenai Masiyal / Senai Masiyal



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