Kalyana Veetu Senai Curry Recipe


by Sil Pancho



  • To begin making the Kalyana Veetu Senai Curry Recipe, add the cut yam pieces into a pressure cooker with 1/4 cup of water, 1/2 turmeric powder and salt and pressure cook the yam for one whistle and keep aside.

  • Preheat oil in a pan over medium heat; add the mustard seeds and allow it to splutter.

  • Once the mustard seeds crackle, stir in the hing and curry leaves and saute for few seconds.

  • After a few seconds, add the grated coconut and roast for about minute until it turns golden in colour and releases an aroma. 

  • At this stage, add the red chilli powder, turmeric powder, coriander powder, sambar powder and saute for a few seconds and add the cooked yam. Stir well until all the masalas coat the yam – about a minute.

  • The yam, tends to get a little dry, as it combines with the masala; you could add a little more oil to help give the yam a little more crispy texture and also help the masalas to get absorbed well into the Senai Curry.

  • Once you notice the masalas are well coated and the Kalyana Veetu Senai Curry has a slightly roasted texture, check the salt and spices and adjust to suit your taste.

  • Once done, turn off the heat and transfer the Kalyana Veetu Senai Curry to a serving bowl and serve hot.

  • Serve Kalyana Veetu Senai Curry along with Keerai Sambar and Steamed Rice for a weekday lunch. You can also pack it in your Lunch Box along with Palak Raita and Tawa Paratha.

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