Elephant yam palya/thoran - How to make-Step by step photos

Cuisine Style: Tamil Nadu | Cooking Time: 10 minutes | To Serve: 3 | Type : Side dish, Fry, deep fry, chips | Take with : Rice, tea, coffee

Ingredients

• Senai kizhangu [Elephant foot yam] –Half yam
• Turmeric powder – ½ tbsp
• Red chilli powder – ½ tbsp
• Garlic - 4 cloves[mashed]
• Onion - 1 [chopped]
• Green chilli -1
• Curry leaves –1 spring
• coriander leaves –2 springs
• Coconut - 3 tbsp
• Asafoetida[Hing] - ½ tsp
• Tamarind – 1 inch piece
• Mustard seeds – 1 tbsp
• Chana dal – 1 tbsp
• Urad dal – 1 tbsp
• Oil - 2 tbsp
• Salt to taste
• Water as needed

Preparation

• Cut black outer layer (skin) of senai kizhangu.
• Wash & cut into small cubes.
• In a bowl add water, turmeric powder, tamarind & salt mix well.
• Add cubed senai kizhangu and soak it for 15 min.
• Heat oil in a pan, add mustard seeds let it splutter.
• Add chana dal, urad dal, curry leaves & garlic saute
• Add onion saute till soft
• Add asafoetida, coconut saute for a min.
• Add soaked senai kizhangu, saute for 3 min
• Add turmeric & red chilli powder saute.
• Add water & salt cook till soft
• Finally add coriander leaves, cut off heat, serve hot with rice.

How to make Senai kizhangu poriyal/Elephant yam- Step by step Pictures

Soak elephant yam in turmeric, salt & tamarind added water

Heat 2 tbsp oil, add mustard, chana dal, urad dal

Add green chilli, curry leaves, onion, garlic & coconut

Elephant foot yam cubes

Add turmeric & red chilli powder, mix well

Saute for 5 min

Add water

Cook till soft

Add salt, cook for 3 min then cut off heat

Perfect elephant yam thoran ready

Serve hot with rice or millets

elephant yam palya