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Yam-Masala-Senai-Masala-1-28

Senai Kizhangu Roast – Elephant foot Yam Roast Cooked in Banana Leaves


  • Author: Kannamma - Suguna Vinodh
  • Total Time: 35 mins
  • Yield: 4

Description

Senai Kizhangu roast Pollichathu.


Ingredients

Scale

For Frying Senai Kizhangu / Yam

  • 1 tablespoon coconut oil
  • 4 slices of senai kizhangu – yam steaks (cooked in 1/4 teaspoon salt and water)
  • 1 teaspoon chilli powder
  • 1/2 teaspoon salt
  • ½ teaspoon turmeric powder

For the masala

  • 1 teaspoon coconut oil
  • 2 onions, chopped (about 1 cup)
  • 1 inch piece ginger, minced
  • 2 tomatoes, chopped (1/2 cup)
  • 1 teaspoon chilli powder
  • 1 teaspoon turmeric powder
  • ½ teaspoon salt
  • 2 sprigs coriander leaves
  • 2 tablespoon fresh shredded coconut
  • Other ingredients
  • 45 foot banana leaf
  • 45 lime / lemon wedges

Instructions

  1. Add the Senai Kizhangu steaks in a pressure cooker along with half a cup of water and salt. Cover the pressure cooker and cook for exactly two whistles. Switch off the flame and wait for the pressure to settle naturally. Do not cook for long. Remove the yam and set aside on a plate to cool.
  2. Make a dry rub with salt, turmeric powder and chilli powder. Sprinkle the powder on both sides of the cooked senai kizhangu and spread it evenly all over it. Marinate the yam for 10 minutes. Set aside.
  3. Fry the yam in a tablespoon of coconut oil. Fry for two to three minutes on each side. The yam might take more time to roast if its thick. I just cooked for two minutes on each side. Remove from heat and set aside on a plate to cool.
  4. In the same pan used for frying yam, add in the oil and onions and crushed ginger. Fry till the onions are soft and starting to brown. Add in the chopped tomatoes, turmeric powder, chilli powder and salt. Fry till the tomatoes are cooked and juicy. Add in the fresh shredded coconut and coriander leaves. Remove from heat and mix well to combine. Set aside.
  5. Place the yam steaks and masala in the prepared banana leaf and make into pockets.
  6. Place the prepared pockets on a pan and cook for 5 minutes on a low flame, seam side down first. Cover the pan with a lid and cook.The flavor of the banana leaf will penetrate well on a covered pan.
  7. Turn the pockets and cook again for five minutes. Cover with a lid and cook.
  8. Remove from heat and serve with lime / lemon wedges.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Appetizer / First Course
  • Cuisine: South Indian