Elephant Yam/Suran is a very good source of Potassium and is also rich in fiber. You can make number of recipes with Yam. The Senai Kilangu Poriyal is a South Indian Curry (gravy). It is very tasty gravy. It goes well with Roti, Rice and goes well with Idli and Dosa as well.
Senai Kizhanku / Elephant Yam /Suran – 400 Grams
Salt – ½ tsp
Oil – 2 ½ tbsp
Mustard Seed – ½ tsp
Cumin Seed – ½ tsp
Red Chilli – 1 (broken)
Curry Leaves – from 2 twigs
Asafoetida – ¼ tsp
Onion (medium Sized) – 1 (finely chopped)
Tomatoes (Big Sized) – 2 (cut into pieces)
Red Chilli Powder – 1 tsp
Turmeric Powder – ¼ tsp
Tamarind – 1 small goose berry sized ball (soaked in water for 20 minutes)
Jaggery – 1 tsp
Salt to taste
Finely Chopped Cilantro (Coriander Leaves) – 1 tbsp
Squeeze and extract the Tamarind Juice. Discard the pulp.
Apply Oil in both the hands (palms). Peel the skin of the Yam. Cut it into big pieces. Wash them well.
Take them in a bowl. Add water and Tamarind extract to cover the pieces. Add salt. Cook them till the Yam becomes soft. Mash the Yam well.
Heat the Oil in a pan. Add Mustard Seed and allow them to crackle. Add Cumin Seed, Curry Leaves and Red Chillies.
Add the chopped Onion and stir fry till the Onion becomes translucent.
Add the chopped Tomatoes. Mix well. Cover with a lid and simmer for 4 to 5 minutes. Mash the Tomatoes with a ladle and make them mushy.
Add Chilli Powder and Turmeric Powder and stir for a couple of minutes.
Add the mashed Yam and Tamarind water. Add ½ cup of water more. Cover and cook for 4 to 5 minutes.
Add Jaggery and Sugar. Mix well. Sprinkle the Cilantro and mix well.
Transfer to a serving bowl.