### TranslatedIngredients: 500 grams Elephant yam (Suran/Senai/Ratalu) - cut into thin 1/2 inch slices,1/2 teaspoon Mustard seeds,2 teaspoon White Urad Dal (Split),2 Dry Red Chillies,1/4 teaspoon Asafoetida (hing),2 sprig Curry leaves - torn,1/2 teaspoon Turmeric powder (Haldi),3 tablespoons Coconut Oil,1 tablespoon Chana dal (Bengal Gram Dal),1 tablespoon White Urad Dal (Split),2 tablespoons Coriander (Dhania) Seeds,3 Dry Red Chillies - broken,30 grams Tamarind ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin making Senai Kizhangu Poriyal Recipe first make the Curry Powder.Into a preheated pan on medium heat add chana dal, split white urad dal and roast the dals till they turn golden brown and crisp. Once done add coriander seeds, dry red chillies and roast for a minute. Finally add tamarind and saute for another few seconds and turn off the heat.Allow the mixture to cool. Once all the ingredients are cooled add them to a small jar of the mixer grinder and blend to make a coarse powder. Keep aside.Heat coconut oil in wok or a pan; once the oil is hot add mustard seeds and urad dal. Saute till the dal turn golden brown.Once done add broken red chillies, asafoetida and the curry leaves. Stir for a few seconds and add in the yam.Add the turmeric powder,the ground masala and salt to taste. Stir well to combine.Sprinkle a little  water,  cover the pan and cook the Senai Kizhangu Poriyal on medium heat till the yam is cooked completely.This will take about 10 minutes. Ensure that your stir the Senai Kizhangu Poriyal once or twice to cook all the yam evenly. Sprinkle more water if required.Once cooked give the Senai Kizhangu Poriyal a final stir and transfer it to a serving bowl and serve hot.Serve Senai Kizhangu Poriyal Recipe with Kollu Rasam , Rice With Quinoa and Elai Vadam for a nourishing and tasty diabetic meal.