Tuesday, October 8, 2013

Senaikizhangu (Yam) erissery - Kerala special



Senaikizhangu erissery

Ingredients (serves for 2 )

Chopped Yam (Senaikizhangu) pieces - 1 cup (1 cup size = 150 ml)
grated coconut - 6 tsp
red chili - 2
coconut oil - 3 - 4 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves - 2 sprigs
salt - as needed
red chili powder - 1/2 tsp


Method:


  • If you are using raw yam, before chopping, apply some oil to your hands to avoid itching. 
  • grind 3 tsp of grated coconut, pepper, few curry leaves with litter water. Keep it aside
     
  • heat a vessel with 3 tsp of oil and add mustard seeds, urad dal , red chili , 3 tsp of grated coconut and few curry leaves
  • fry till the coconut becomes golden brown in color
  • transfer it to a small plate
  • In the same vessel, add the chopped yam, salt , red chili powder and 3/4 th cup of water
  • cook in medium flame until the yam gets cooked
  • Now add the grounded coconut paste and let it cook for 4 - 5 mins. 
  • add the fried coconut mixture now and mix it well
     
  • once the raw smell is gone, pour 1 tsp of coconut oil and switch off the flame
  • serve as side dish for any type of kuzhambu / gravy.

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