Senai Kizhangu Gotsu Recipe – Spicy & Tangy Yam Curry Recipe

Senai Kizhangu Ghostu Recipe (Spicy & Tangy Yam Curry Recipe) is a comforting recipe made with chopped yam that is pressure cooked with tangy and spicy curry. Yam is a wonderful root vegetable that will help as a cooling agent. It is the best vegetable to fight against any cold or flu.  Methi Seeds (Fenugreek Seeds), Mustard seeds (Rai/ Kadugu), Curry leaves, Pearl onions (Sambar Onions), Tomatoes, Elephant yam (Suran/Senai/Ratalu), Tamarind Water, Sambar Powder, Jaggery, Sesame (Gingelly) Oil, Salt, Oil   1/2 teaspoon Methi Seeds (Fenugreek Seeds) 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 sprig Curry leaves , roughly torn 1/2 cup Pearl onions (Sambar Onions) , quartered 2 Tomatoes , roughly chopped 200 grams Elephant yam (Suran/Senai/Ratalu) , peeled and chopped 1 cup Tamarind Water 1 teaspoon Sambar Powder 1 tablespoon Jaggery 1 teaspoon Sesame (Gingelly) Oil Salt , to taste Oil , for cooking     10   30     To begin making the Senai Kizhangu Ghostu Recipe, prep all the ingredients and keep them ready.Heat oil in a pressure cooked over medium heat; add the mustard seeds, fenugreek seeds and allow it to crackle.Add the curry leaves and onions and saute until the onions are lightly tender. Once the onions are lightly cooked through, add the remaining ingredients and 1/2 cup of water.Cover the pressure cooker and cook for about 3 whistles and turn off the heat. Once the pressure has released naturally open the cooker and give it a stir.Check the salt and spices and adjust the taste accordingtly and serve warm.Serve the Senai Kizhangu Ghostu Recipe (Spicy & Tangy Yam Curry Recipe) along with Ven Pongal for a wholesome dinner or a Sunday lunch.