9799692b348 Nivedhanam: Senai Kizhangu Kootu

Monday, May 12, 2014

Senai Kizhangu Kootu

A very delicious and authentic kootu which has lots of flavor. I make this quite often and it is one of our favorite kootu. I have added coconut oil, but you could use regular cooking oil. You can enjoy this kootu with plain white rice, curd rice, rasam rice etc. It also makes a great lunchbox dish. Mix rice and little coconut oil with the kootu and enjoy for lunch as is or with appalam (papad).. Here is another delicious kootu from Tamil Nadu
Senaikizhangu / Elephant Yam - 3 cups
Groundnut - 1/2 cup
Ulutham Parupu / Urad Dal - 3 table spoons + 1 tea spoon
Red Chili - 6 + 2 (adjust to taste)
Salt - 1/2 tea spoon + 3/4 tea spoon
Asafetida - 1/4 tea spoon
Turmeric - 1/4 tea spoon + 1/4 tea spoon + 1/4 tea spoon
Tuvaram Parupu / Toor Dal - 1/2 cup
Coconut - 1/2 cup (grated)
Coconut Oil - 2 table spoons
Curry Leaves - 10
Coriander Leaves - 3 table spoons (finely chopped)
Cooking Oil - 1 tea spoon
Tamarind - 1 inch round
Mustard Seeds - 1/2 tea spoon
Warm Water
Wash the senaikizhangu well and peel the hard skin (that will be in dark brown color)
Cut it into 1 inch cubes
Extract tamarind juice and set aside
We are going to cook the parupu and the senaikizhangu in cooker
Add 1 cup water, peanuts, 1/2 tea spoon salt, 1/4 tea spoon turmeric powder and then the senaikizhangu in a vessel that will be kept inside the cooker.
Pressure cook the senaikizhangu for 2 whistles. Set aside
Also pressure cook the tuvaram parupu with 1/4 tea spoon turmeric until well done.
Mash it and set aside
Heat a pan and boil the tamarind juice, asafetida and 1/4 tea spoon turmeric for 3 - 5minutes until the raw smell is gone. Set aside.
Heat a small pan and add a tea spoon of oil. Saute the ulutham parupu and the red chili until golden brown
Set aside to cool and once cooled, grind it along with the coconut to a thick paste and set aside
Heat a kadai and add coconut oil, add mustard seeds and let it crackle
Add 2 red chili and curry leaves and after 15 seconds, add the cooked senaikizhangu, peanuts, boiled tuvaram parupu and tamarind water and bring it to a boil
Add the grinded paste and 1 cup water and boil for a minute
Add coriander leaves and remove from heat
Serve hot!!!


  1. delicious healthy and tasty kootu

  2. Wow, what a traditional and authentic kootu. Very interesting ingredients too.

  3. Wow another version of kootu!..I love all your kootu dishes Sowmya!

  4. Koot looks well made with nicely packed in that traditional way.

  5. Good one. Never cooked curries with yam.

  6. Very deliicous kootu,i can have it just like snacks, soo tempting they are.


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