Chenai Kizhanga Masiyal

Chenai Kizhanga Masiyal Recipe

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About Chenai Kizhanga Masiyal Recipe:

Yam /Suran/ Chennai Kizhangu cooked in tamarind and sauteed with spices. It has peanuts, green chillies, spices and lime juice.

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  • 30 mins
  • 12 Ingredients
Ingredients
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Ingredients for Chenai Kizhanga Masiyal Recipe

  • 500 gram Chenai Kizhangu cubed
  • 1/2 cup Raw peanuts
  • 1 tablespoon Sesame oil
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Split white urad dal
  • 1/2 teaspoon Asafoetida
  • 2 No.s Green chillies chopped
  • 2 sprig Curry leaves torn
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Red chilli powder
  • As required Salt
  • 1 No.s Juice of lime
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Chenai Kizhanga Masiyal Recipe

STEP 01

Cut 500 grams elephant yam (suran/chenai kizhangu) into cubes and soak in salt water.

step 2

STEP 01

In a pressure cooker place the yam cubes, ¼ cup tamarind water and salt to taste. Pressure cook for 5 to 6 whistles, turn off the heat and allow the pressure to release naturally.

step 3

STEP 01

While the yam is cooking, prepare peanuts by placing ½ cup peanuts in a pressure cooker with ½ cup water. Pressure cook for 3 to 4 whistles. Turn off the heat and allow the pressure to release naturally.

step 4

STEP 01

Open the yam cooker and check the yam. It will be soft when pressed with the ladle and all the tamarind water will be absorbed.

step 5

STEP 01

In a preheated pan, add 1 tbsp sesame oil. When the oil is hot add ½ tsp mustard seeds, ½ tsp split white urad dal. Stir the seeds on medium heat till the mustard seeds crackle and the dal turn golden brown. Then add ½ tsp asafoetida, 2 green chillies chopped, 2 sprig of curry leaves torn and saute for a few seconds.

step 6

STEP 01

To this adds the cooked yam along with ¼ tsp turmeric powder, ½ tsp red chilli powder and a little salt to taste.

step 7

STEP 01

Use a potato masher and mash the Chennai khanga . At this stage the yam tends to be a little dry as it absorbs a lot of water. So add a little water when mashing to make it moist.

step 8

STEP 01

Once the yam is mashed and well mixed with the spices, add the cooked peanuts and mix well. Check for salt and seasoning and adjust.

step 9

STEP 01

Lastly drizzle some more sesame oil over the masiyal and mix it in. Turn off the heat.

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