Senai Kizhangu Avial Recipe with step by step pictures.This recipe is popular in South India which is prepared using grated coconut and the aroma of coconut oil is filling.
TABLE OF CONTENTS
Senai Kizhangu Avial
This is my mom's recipe, she makes a variety of avial with whole lot of veggies. She makes avial atleast three times a week. You can check out my avial recipes too.Now this avial is one of my favorite one, i like to mix this with cooked rice and have it as it is, it is that tasty one..So you have to try this recipe and let me know if you liked it..
Ingredients for Senai Kizhangu Avial
- Elephant Yam / Chena Kizhangu - 2 cup peeled and sliced
- Tamarind Pulp - 1 tbsp
- Salt to taste
- Water as needed
- Coconut Oil - 1 tsp
- Mustard Seeds / Kaduku - 1 tsp
For Masala:
- Coconut - 1 cup grated
- Red Chilli Powder - 2 tsp
- Whole Pepper - ½ tsp
- Cumin Seeds / Jeerakam - 1 tsp
How to Make Senai Kizhangu Avial
- Grind the ingredients given for masala to a slightly coarse paste. Set aside till use.
- Take yams in a kadai, cover it with water. Bring it to boil and cover the kadai with a lid.
- Cook till the yams is tender. Drain and set aside.
- Now add yam to the same kadai. Add in the tamarind pulp and some water. Mix well till the raw smell leaves away.
- Now add in the ground masala and mix well.
- Cook this for a couple of mins.
- Now make seasoning by heating oil and crackling mustard seeds. Pour this over the avial and mix well.
- Serve.
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Senai Kizhangu Avial Recipe
Senai Kizhangu Avial Recipe with step by step pictures.This recipe is popular in South India which is prepared using grated coconut and the aroma of coconut oil is filling.
Ingredients
- 2 cups peeled and sliced Elephant Yam / Chena Kizhangu
- 1 tbsp Tamarind Pulp
- Salt to taste
- Water as needed
- 1 tsp Coconut Oil
- 1 tsp Mustard Seeds / Kaduku
- For Masala:
- 1 cup grated Coconut
- 2 tsp Red Chilli Powder
- ½ tsp Whole Pepper
- 1 tsp Cumin Seeds / Jeerakam
Instructions
- Grind the ingredients given for masala to a slightly coarse paste. Set aside till use.
- Take yams in a kadai, cover it with water. Bring it to boil and cover the kadai with a lid.
- Cook till the yams is tender. Drain and set aside.
- Now add yam to the same kadai. Add in the tamarind pulp and some water. Mix well till the raw smell leaves away.
- Now add in the ground masala and mix well.
- Cook this for a couple of mins.
- Now make seasoning by heating oil and crackling mustard seeds. Pour this over the avial and mix well.
- Serve.
Nutrition Facts
Senai Kizhangu Avial Recipe
Amount Per Serving (1 g)
Calories 219
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 17g106%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Sodium 35mg2%
Potassium 235mg7%
Carbohydrates 11g4%
Fiber 6g25%
Sugar 4g4%
Protein 2g4%
Vitamin A 409IU8%
Vitamin C 1mg1%
Calcium 25mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Senai Kizhangu Avial Recipe Step by Step
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| Cut your yam |
Anonymous
does not avial require sour curds ?.
Aarthi
@AnonymousThis avial dont need curd, since we have tamarind in this
Anonymous
hi, In Tirunelveli dist, we never use curd for avail only tamarind... Also brahmins just use make a stiff small ball of tamarind and let it boil with Avail and remove it later after switching off the stove or before serving
Anonymous
Hi at which point will v add salt
Aarthi
@AnonymousRight after boiling yams and adding it to kadai.