Senai Kilangu Pachidi (Elephant yam
raita)
YouTube: https://www.youtube.com/watch?v=ECdDYBSSlIs
Pin: https://www.pinterest.com/pin/402931497893670459/
I rarely prepare this dish in Singapore as we do
not get this in our neighborhood shops and I need to go to Little India for
this. This was one of the recipes in my wish list for my mom to cook for me.
Generally elephant yam is fried as a curry or chips. This is completely the
boiled version of using the elephant yam and it is very healthy. This recipe
can be served as a dip for Italian or any other western dishes without
garnishing.
Recipe: Senai Kilangu Pachidi (Elephant yam raita) |
Preparation
Time : 10 mins
|
Cooking
Time : 10 mins
|
Gas
: Low
|
Yields
: 2 Cups
|
Recipe
By: Brema Ramachandran
|
Ingredients
|
Karunai Kilangu/Senai Kilangu /Elephant Yam
– 250 gms
|
Green chili – ½ from long size chili
|
Ginger - 1 thin slice
|
Chopped Coriander leaves – 3 tblsp
|
Salt – to taste
|
Yogurt – 1 cup
|
To
Temper
|
Oil – 1 tsp
|
Hing – pinch
|
Mustard – 1.5 tsp
|
Urad Dhal – 1.5 tsp (Optional)
|
Video
Preparation
|
1.
Add water to
cover the yam and steam them in pressure cooker for 3 whistles.
|
2.
Add coriander
leaves, chili, ginger into a mixer. Grind and keep it separately.
|
3.
Take out the
yam from the cooker and allow it to cool. Grind it separately.
|
4.
Mix yogurt,
salt, coriander-ginger mix, yam into a bowl.
|
5. Temper
with mustard & urad dhal.
|
5.
Serve Chill.
|
Notes
|
1.
You can blend
coriander-ginger mix and yam together.
|
2.
Do not add
excess while steaming.
|
3.
Do not add
chili beyond the quantity mentioned.
|
4.
Garnishing is
optional step if you want to use this dish as a dip for Italian or any other
western dishes.
|
5.
You may add a
pinch of cumin powder.
|
Measurements
|
1 tsp = 5ml
|
1 tblsp – 15 ml
|
1 cup = 200 ml
|
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