Senai Pachadi Recipe (Elephant Yam Raita)

Senai or Elephant Yam is one of those vegetables which is very high in fibre. There are various ways to prepare this dish and one of my favourite is the Senai Pachadi or Elephant Yam raita. Generally, elephant yam is fried as a curry or chips. This is completely the boiled version of using the elephant yam and it is very healthy. Along with Indian meals, Senai Pachadi can also be served as a dip for Italian or any other western dishes without garnishing.  Elephant yam (Suran/Senai/Ratalu), Green Chilli, Ginger, Coriander (Dhania) Leaves, Salt, Curd (Dahi / Yogurt), Oil, Asafoetida (hing), Mustard seeds (Rai/ Kadugu), Black Urad Dal (Split )   250 grams Elephant yam (Suran/Senai/Ratalu) , (karuani kilangu) 1/2 Green Chilli 1 inch Ginger 3 tablespoons Coriander (Dhania) Leaves , chopped Salt , to taste 1 cup Curd (Dahi / Yogurt) For tempering 1 teaspoon Oil 1 pinch Asafoetida (hing) 1-1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1-1/2 teaspoon Black Urad Dal (Split)     15   25     To begin making the Senai Pachadi recipe, peel the skin of yam and chop them into squares.Add water to cover the yam and steam them in pressure cooker till the cooker releases 3 whistles.Add coriander leaves, chilli, ginger and yam into a mixer.Strain the water before adding yam but do not throw the water. Grind the mix.Heat oil in a tadka pan and add the items given in ‘For Tempering’ in the order given.Mix the ground mixture, yogurt and remaining water and give it a stir.Once it is done, mix everything with the raita, pour the tempering and serve.Serve Senai Pachadi along with Mixed Vegetable Sambar, Cauliflower Thoran and Hot Steamed Rice.