Senai Kizhangu Kootu | Yam Kootu
Senai Kizhangu Puli Kootu | Instant Pot Yam Tamarind Kootu | South Indian Lunch kootu
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Why add tamarind to yam kootu? Tamarind enhances flavor and helps reduce the natural itchiness of yam.
Do I need to soak toor dal? Yes — soaking in hot water for an hour helps it cook soft in the Instant Pot.
Why roast the spices? Roasting brings out aroma and gives the kootu its authentic flavor.
Can I skip coconut? Coconut adds body and richness, but you can reduce the quantity if needed.
Why does yam cause itching sometimes? Improper cleaning or undercooking can cause itchiness; tamarind helps prevent it.
Can I use frozen yam? Yes — thaw slightly and use directly.
Can I make this without an Instant Pot? Yes — cook dal and yam on the stovetop until soft, then add the ground paste.
Why add jaggery? A pinch balances the tanginess and rounds out the flavors.
Can I add more vegetables? Yes — pumpkin, brinjal, or drumstick pair well with yam.
Why is my kootu too thick? It thickens as it cools; add hot water to adjust consistency.
Can I skip hing? Hing enhances digestion and flavor, especially with yam.
Is this recipe vegan? Yes — it uses coconut oil and plant‑based ingredients.
Can I pack this for lunch? Absolutely — it stays thick and flavorful.
Kootu recipe collection in TMF
Senai Kizhangu Kootu | Elephant Yam Kootu
Ingredients
- Senai Kizhangu - 1 cup peeled and chopped
- Tamarind extract - 1/2 cup
- Toor dal - 1/4 cup soaked for one hour in hot water
- Turmeric powder - 1/4 tsp
- Water - 1/2 cup + 1/4 cup
- Salt - as needed
- Jaggery - pinch
- Hing - generous pinch
- To roast and grind:
- Coriander seeds - 1 tsp + 1/2 tap
- Channa dal - 1 tsp
- Fenugreek - 4
- Pepper - 2
- Red chilli - 2
- Coconut - 3 tbsp
- Cumin seeds - 1/2 tsp
- To temper:
- Coconut oil - 1 tsp
- Mustard seeds - 1/4 tsp
- Urad dal - 1/2 tsp
- Red chilli - 1
- Curry leaves - few
Instructions
- Soak toor dal in hot water for one hour and keep aside
- Soak small gooseberry size tamarind in hot water and extract tamarind water
- Wash senai kizhangu well and remove the skin and shop into small squares
- Dry roast Channa dal, coriander seeds, red chilli, pepper, fenugreek and red chilli till it turns golden brown
- Add cumin seeds and sauté for 5-10 secs. Add coconut; mix well and cook for 45 seconds. Switch off let it cool down. Add little water and ground
- Turn on Instant pot in sauté mode. Add oil and when oil is hot add mustard seeds, Urad dal and red chilli; let it splutter
- Turn off IP
- Add senai kizhangu, tamarind extract, ground paste, toor dal , 1/2 of water added to mixie and jar, hing and turmeric powder; mix everything well
- Turn on IP in manual mode and cook for 22 minutes, high temperature. Let pressure release naturally
- Add salt, 1/4 cup of water and jaggery mix well cook for a minute and switch off
Video
Notes
- Kootu can also be cooked in pressure cooker
- if you prefer pan cooking method. Cook dal separately. In a pan cook senai kizhangu in water till it is 50% done. Had tamarind water and cook the veggies. Add cooked dal, ground paste to the tamarind water and cook for 5-6 minutes
- Adjust the spice according to your taste
Ingredients:
Senai Kizhangu – 1 cup, peeled and chopped
Tamarind extract – 1/2 cup
Toor dal – 1/4 cup, soaked for one hour in hot water
Turmeric powder – 1/4 tsp
Water – 1/2 cup + 1/4 cup
Salt – as needed
Jaggery – pinch
Hing – generous pinch
To roast and grind:
Coriander seeds – 1 tsp + 1/2 tap
Channa dal – 1 tsp
Fenugreek – 4
Pepper – 2
Red chilli – 2
Coconut – 3 tbsp
Cumin seeds – 1/2 tsp
To temper:
Coconut oil – 1 tsp
Mustard seeds – 1/4 tsp
Urad dal – 1/2 tsp
Red chilli – 1
Curry leaves – few
How to make Senaikizhangu kootu with step by step pictures
- Soak toor dal in hot water for one hour and keep aside
- Soak small gooseberry-sized tamarind in hot water and extract tamarind water
- Wash senai kizhangu well and remove the skin, and chop into small squares
- Dry roast Channa dal, coriander seeds, red chilli, pepper, fenugreek, and red chilli till it turns golden brown
- Add cumin seeds and sauté for 5-10 secs. Add coconut; mix well and cook for 45 seconds. Switch off; let it cool down. Add a little water and ground
- Turn on the Instant Pot in sauté mode. Add oil and when oil is hot add mustard seeds, Urad dal and red chilli; let it splutter
- Turn off IP
- Add senai kizhangu, tamarind extract, ground paste, toor dal, 1/2 of water added to mixie and jar, hing and turmeric powder; mix everything well
- Turn on IP in manual mode and cook for 22 minutes, high temperature. Let pressure release naturally
- Add salt, 1/4 cup of water, and jaggery; mix well, cook for a minute, and switch off
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My husband loves senai a lot and after he is back from travels, I usually cook this. Senai is extremely healthy and filling too actually, so are all kizhangus in general I guess. Loved the recipe and beautiful clicks of thick kootu.
Had been wanting to check this from sunday when I saw the pic in insta but got time now only.. Interesting recipe dear.. I buy yam frequently but never tried kootu yet. new to me.. Will try this soon 🙂
Thanks a lot Chitz:-)Do try, I am eagerly waiting to hear from you
Can you use frozen yam for this recipe?
yes