Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal. Easy, Fast and Cheap.
Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal. Beyond mere ingredients and culinary procedures, the art of cooking represents a fascinating journey into the realm of tastes and aromas. Today, we invite you to join this extraordinary culinary expedition through our special recipe: Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal. It’s an opportunity to explore the joy and satisfaction beyond the plate, in a universe of authentic flavors and enticing gastronomic experiences.
- Preparation time: 25 mins.
- Recipe Cuisine: Tamil Nadu
- Number of ingredients needed: 12
Ingredients for Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal
Prepare your culinary canvas with the following essentials for Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal:
salt,elephant yam (suransenairatalu),tamarind water,mustard seeds,asafoetida (hing),sesame (gingelly) oil,red chilli powder,curry leaves,white urad dal (split),peanuts (moongphali),turmeric powder,green chillies
Preparation instructions for Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal
Let’s dive into the culinary symphony of Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal with these simple steps:
To begin making the Chenai Kizhangu Masiyal, wash and clean the yam, peel the skin and cut them into 1 inch cubes.
Transfer these yam cubes into the pressure cooker along with tamarind water, turmeric powder and salt to taste.Close the lid and pressure cook for about 4 whistles.
Turn off the heat and allow the pressure to release naturally.
Once the pressure has released naturally open the cooker and mash the yam using a masher, leave a few yam chunks to add to the texture of the Chenai Masiyal.
Next cook the raw peanuts.
Add the raw peanuts into a pressure cooker along with 1/2 cup of water and salt to taste.Close the lid and pressure cook for 3 to 4 whistles.
Allow the pressure to release naturally and keep aside.Now we will continue to make the Chenai Kizhangu MasiyalHeat a pan on medium heat, add oil.
Once the oil is hot, add the mustard seeds and urad dal.
Allow the mustard seeds to crackle and the urad dal to turn golden brown.Once done add the hing, curry leaves, green chillies and saute for a few seconds.
Now add the cooked and mashed yam, turmeric powder, red chillie powder, salt to taste and cooked peanuts.
Saute for a few minutes until well combined.
Turn off the heat and transfer the Chenai Kizhangu Masiyal into a serving bowl and serve hot.Serve the Chenai Kizhangu Masiyal along with Steamed Rice, Chettinad Style Poondu Rasam Recipe and Sprouted Green Gram Kosambari Recipe- With Pomegranates for a complete meal.
Benefits of Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal
- Deliciously Nutritious. Offering a harmonious blend of wholesome ingredients, Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal boasts both flavor and nutrition.
- Versatility at Its Best. From casual weeknight dinners to festive gatherings, this recipe adapts effortlessly to any occasion.
- Family-Friendly Fare. Loved by all ages, Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal is a crowd-pleaser that brings joy to the table with every bite.
- Effortless Preparation. With straightforward instructions and accessible ingredients, cooking Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal is a breeze for all skill levels.
Cooking Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal in the Air Fryer. Exploring Possibilities
Absolutely! Cooking Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal in the air fryer is not only possible but also offers a convenient and efficient way to enjoy this delicious dish. The air fryer’s rapid air circulation technology ensures that Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal cooks evenly and develops a crispy exterior, akin to traditional frying methods but with significantly less oil. With its versatility and health benefits, the air fryer is a fantastic option for preparing Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal with minimal hassle and maximum flavor. So go ahead, give it a try, and discover a new way to enjoy your favorite dish.
Preparation Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal in the Crockpot slow cooker or pressure cooker
Certainly! Cooking Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal in the crockpot, also known as a slow cooker, is a fantastic option for those looking to enjoy a tender and flavorful meal with minimal effort. The gentle, low-temperature cooking method of the crockpot allows the flavors of Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal to meld together beautifully over time, resulting in a dish that is rich, succulent, and bursting with flavor.
Simply follow the same preparation steps as you would for conventional cooking, then transfer everything to the crockpot, set it to your desired cooking time and temperature, and let it work its magic. Whether you’re cooking for a crowd or simply craving a comforting meal, the crockpot is your secret weapon for achieving delicious Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal every time. So dust off your crockpot, gather your ingredients, and get ready to savor the incredible flavors of Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal cooked to slow-cooked perfection!
Conclusion about Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal
As we conclude our culinary exploration with Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal, let’s reflect on the joyous moments spent in the kitchen, the tantalizing aromas that filled the air, and the smiles shared around the table. Cooking is more than just a task; it’s a celebration of life, love, and creativity.
We hope that this recipe has inspired you to unleash your inner chef, to experiment with flavors, and to create your own culinary masterpieces. Remember, cooking is a journey of discovery, and there are endless possibilities waiting to be explored. Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal Recipe.