Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy)

Step 1: To begin making Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy), remove the skin on yam

Step 2: Chop yam into 1 inch cubes

Step 3: Pressure cook with little salt and turmeric powder for 1 whistle

Step 4: Soak yellow moong dal and channa dal separately for 1 hour

Step 5: Pressure cook for 1 whistle

Step 6: Add 1 teaspoon oil in a pan

Step 7: Roast dried red chilies, ginger-garlic, green chillies, cumin seeds, black peppercorns, cinnamon stick, cloves, onion and grated coconut until fragrant and roasted well

Step 8: Cool and grind the roasted spices into smooth paste

Step 9: Heat remaining oil in a pan

Step 10: Add bay leaf and fennel seeds

Step 11: Roast for 10 seconds

Step 12: Add the ground masala paste and cook until oil separated from the sides of the pan

Step 13: Add cooked dal and mix well

Step 14: Add cooked yam along with tamarind juice and cook for 5 minutes

Step 15: Add little water and cook for another 10 minutes

Step 16: Check for seasoning

Step 17: 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