Senai Kizhangu / Yam Poriyal

Ingredients:

• Yam - 500gms
• Coconut - 1/2 no ( big one )
• Kashmiri chilli powder - 2 tspn 
• Red chilli powder - 1tspn (optional )
• Tamarind juice - 3 tblspn
• Turmeric powder - 1/2 tspn
• Jeera - 1 tspn
• Mustard - 1/2 tspn
• Dry red chilli  - 2 nos
• Asafoetida powder - 1/4 tspn
• Curry leaves - few nos
• Oil - 1 tblspn

Method:

• Cut the yam in any shape but little but thick than normal and wash it 2 to 3 times
• Then boil water in a vessel to this add salt , turmeric powder , chopped yam 
• After 3 times add tamarind juice and keep in low flame till the yam cooks
• Strain it completely and keep aside
• Take grated coconut, chilli powder, jeera in a mixer grinder and powder it without adding water
• Heat oil in a kadai add mustard after it pops out add dry red chilli, asafoetida powder, curry leaves , grinded powder, salt.
• Saute in low flame for 2 times then add the cooked yam mix them, after a minute check for salt and continue to keep in low flame for 3 to 4 minutes
• Switch off the stove and serve hot the tasty yam poriyal along with sambar, rasam and curd rice

Note:

• Instead of kashmiri chilli i used normal red chilli powder so the colour is dull otherwise you will get a nice red colour

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