### TranslatedIngredients: 300 grams Elephant yam (Suran/Senai/Ratalu),1/4 cup Yellow Moong Dal (Split),4 tablespoon Chana dal (Bengal Gram Dal),1/2 cup Fresh coconut - grated,2 teaspoon Cumin seeds (Jeera),1 teaspoon Fennel seeds (Saunf),1 teaspoon Whole Black Peppercorns - crushed,6 Green Chillies - slit,2 inch Ginger,6 cloves Garlic,1 Onion - chopped,2 Dry Red Chillies - broken,1/4 teaspoon Turmeric powder (Haldi),Salt - to taste,3 tablespoon Tamarind Water,1 Bay leaf (tej patta),2 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),2 teaspoon Sunflower Oil ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: Tamil Nadu ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy), remove the skin on yam. Chop yam into 1 inch cubes. Pressure cook with little salt and turmeric powder for 1 whistle.Soak yellow moong dal and channa dal separately for 1 hour. Pressure cook for 1 whistle.Add 1 teaspoon oil in a pan. Roast dried red chilies, ginger-garlic, green chillies, cumin seeds, black peppercorns, cinnamon stick, cloves, onion and grated coconut until fragrant and roasted well.Cool and grind the roasted spices into smooth paste.Heat remaining oil in a pan. Add bay leaf and fennel seeds. Roast for 10 seconds.Add the ground masala paste and cook until oil separated from the sides of the pan. Add cooked dal and mix well.Add cooked yam along with tamarind juice and cook for 5 minutes. Add little water and cook for another 10 minutes. Check for seasoning.Serve Chenai Kizhangu Poricha Kootu Recipe along with steamed rice, Muttai Parotta Recipe ( Ande Ka Paratha / Egg Filled Flat Bread), steamed rice, Tamil Nadu Style Dal Masala Vada with Cabbage Recipe and Tamil Nadu Style Pala Kottai Sambar Recipe for a complete lunch or dinner.
