Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy)

Jyothi Rajesh

June 14, 2017

1583 Ratings

Time:Prep: 15 M|Cook: 30 M|Total: 45 M

Makes:3-4 Servings

Meal:Side Dish

Cuisine:Tamil Nadu

Poricha kootu is a popular curry kind of dish from Tamil Nadu and Chenai Kizhangu Poricha Kootu Recipe is made with elephant yam. It’s a coconut based curry with amazing spices in it. Probably elephant yam is wisely used in the Southern parts of India because of its origin. Make sure not to use young and fresh yam to avoid prickling sensation on the tongue. Keep the yam in a dry place for few days and then use. Also ensure that you add tamarind juice while cooking yam to prevent tongue prickling which might cause a discomfort.

Serve Chenai Kizhangu Poricha Kootu Recipe along with steamed rice, Muttai Parotta Recipe ( Ande Ka Paratha / Egg Filled Flat Bread), steamed rice, Tamil Nadu Style Dal Masala Vada with Cabbage Recipe and Tamil Nadu Style Pala Kottai Sambar Recipe for a complete lunch or dinner.

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Ingredients

300 Elephant yam (Suran/Senai/Ratalu)

1/4 Yellow Moong Dal (Split)

4 Chana dal (Bengal Gram Dal)

1/2 Fresh coconut, grated

2 Cumin seeds (Jeera)

1 Fennel seeds (Saunf)

1 Whole Black Peppercorns, crushed

6 Green Chillies, slit

2 Ginger

6 Garlic

1 Onion, chopped

2 Dry Red Chillies, broken

1/4 Turmeric powder (Haldi)

Salt, to taste

3 Tamarind Water

1 Bay leaf (tej patta)

2 Cloves (Laung)

1 Cinnamon Stick (Dalchini)

2 Oil

Instructions for Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy)

To begin making Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy), remove the skin on yam. Chop yam into 1 inch cubes. Pressure cook with little salt and turmeric powder for 1 whistle.

Soak yellow moong dal and channa dal separately for 1 hour. Pressure cook for 1 whistle.

Add 1 teaspoon oil in a pan. Roast dried red chilies, ginger-garlic, green chillies, cumin seeds, black peppercorns, cinnamon stick, cloves, onion and grated coconut until fragrant and roasted well.

Cool and grind the roasted spices into smooth paste.

Heat remaining oil in a pan. Add bay leaf and fennel seeds. Roast for 10 seconds.

Add the ground masala paste and cook until oil separated from the sides of the pan. Add cooked dal and mix well.

Add cooked yam along with tamarind juice and cook for 5 minutes. Add little water and cook for another 10 minutes. Check for seasoning.