Senai Kizhangu Poriyal

Senai Kizhangu Poriyal Recipe

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About Senai Kizhangu Poriyal Recipe:

A South Indian preparation of suran (Senai kizhangu/ yam) cooked in fresh ground spices, Senai Kizhangu Poriyal Recipe is a simple stir fry made South Indian style. A homemade curry powder made up of chana dal and split urad dal. A lip smacking South Indian Style Senai Kizhangu Poriyal Recipe is a must try 

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  • 16 Ingredients
Adjust Servings :

Ingredients for Senai Kizhangu Poriyal Recipe

  • As required Ingredients for grinding
  • 1 tablespoon Chana dal
  • 1 tablespoon Split urad dal
  • 2 tablespoon Coriander seeds
  • 5 No.s Dry red chillies
  • 30 gram Tamarind
  • As required Ingredients for poriyal
  • 3 tablespoon Coconut Oil
  • 1/2 teaspoon Mustard seeds
  • 2 teaspoon Split urad dal
  • 1/4 teaspoon Asafoetida powder
  • 2 sprig Curry leaves torn
  • 1/2 inch Yam cut into slices and soaked in water 500 gms
  • 1/2 teaspoon Turmeric powder
  • As required Ground roaste masala powder
  • As required Salt
  • 19g Fat(25.37%)
  • 13g Protein(17.55%)
  • 27g Carbs(36.82%)
  • 14g Fiber(19.64%)
  • Other(0.61%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • 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


How to Make Senai Kizhangu Poriyal Recipe


In a preheated pan add 1 tbsp chana dal, 1 tbsp split urad dal and roast on medium heat for 3 to 4 minutes till dals are golden and crisp brown.


Add 2 tbsp coriander seeds and 3 dry red chillies broken and roast for about 1 minute till the aroma of the coriander seeds come through.


Add 30 gms (lemon sized ball) tamarind and roast for another 30 seconds.turn off the heat and allow the roasted spices to cool.


Transfer to a grinder jar and blend to make a coarse powder and keep aside.


In a preheated pan add 3 tbsp coconut oil, ½ tsp mustard seeds, 2 tsp split urad dal, 2 dry red chillies. Allow the seeds to crackle and the dal to turn golden and crisp. Add ¼ tsp asafoetida (hing) powder, 2 sprig torn curry leaves and stir for a few seconds.


Next add 500 gms of yam (suran/ senai/ ratalu) cut into ½ inch slices and soaked in water. Add salt to taste, ½ tsp turmeric (haldi) powder and the ground roasted masala powder. Stir to mix well. Sprinkle a little water.


Cover and cook on low to medium heat for 5 to 10 minutes or less, depending on the tenderness of the yam. Sprinkle water and stir intermittently.


Once cooked stir the yam for a few seconds and turn off the heat. Senai kizhangu poriyal is ready.