To start making Kongunadu style Senai Kilangu Masala recipe, we first pressure cook the yam along with water, turmeric powder, salt for about 2 whistles.
Release the pressure naturally, drain off the excess water and set the cooked yams aside.
Heat a pan with oil, add curry leaves and fry for few seconds, add cinnamon stick, cloves and fry for few seconds.
Add dry red chilies, garlic and ginger and sauté until soft. Then add poppy seeds and grated coconut and fry until light brown.
Turn off the heat and let it cool. Transfer it to a blender jar, add little water and grind it to a smooth paste.
Heat the same pan again with oil, add mustard seeds and curry leaves and let it splutter for a few seconds.
Add the ground paste and stir. Finally add the cooked yam and mix the masala well. Cook until the amount of masala reduces and you get a dry mixture.
Check for salt and adjust seasoning to your taste and serve hot.
Provides Kongunadu Style Senai Kilangu Masala Recipe and tava paratha, palakdar and steamed rice Enjoy your daily lunch.
