Senai kelungu

Ingredients

1. Yam                         small size
2. Onion                      1 big
3. Tomato                    1
4. Salt                          1 tsp
5. Turmeric                 1/2 tsp
6. Coriander leaves     handful
7. Water                      5 cups + 2 cups

For grinding

1. Coconut                     1/2 grated
2. Fennel seeds              1 tsp
3. Ginger                        1/2"
4. Garlic                         8 flakes
5. Green chilies              5
6. Roasted gram             2 tbsp
7. Cinnamon                  1"
8. Cloves                        6

For seasoning

1. Mustard seeds            1 tsp
2. Urad dhal                   1/2 tsp
3. Bengal gram               1 tsp
4. Badaga                        1 tsp
5. Curry leaves                few
6. Oil                               3 tbsp

Method

• Cut yam into 1" pieces and pressure cook in 5 cups of water.
• Cook for 3 whistles and drain water completely.
• Chop onion, tomato, chop coriander leaves.
• Grind the masala given above to a smooth paste.
• Heat oil and add seasoning, Badaga, Curry leaves, asafoetida.
• Fry for a minute and add onion , turmeric for 2 or 3 minutes.
• Add tomatoes, ground masala fry until good aroma comes up.
• Now add boiled yam, 2 cups of water and cook for 10 minutes.
• Or pressure cook for another 1 whistle.
• Garnish with coriander leaves. 
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