Senai Kizhangu Thogayal/Elephant Yam Chutney/Karunai Kizhangu Thuvaiyal

If you are searching for a different, an easy breezy and a vegan chutney, just you need to go through this post. This thogayal aka chutney goes for the most itching and most hated vegetable Elephant yam. I have seen people who never touched this vegetable in their life as they dont like peeling or cooking with this yam. But trust me, this thogayal will change their opinion about this vegetable, this dish goes for simple cooking and the tamarind used in this dish makes this dish more delicious and tangy. A prefect side to enjoy with any dish, eventhough i enjoyed thoroughly this thogayal with curd rice.

Today is the first thursday of the month, myself and a bunch of the members of the Vegan Thursdays, an vegan event running twice a month,are supposed to share a vegan recipe today in their respective blogs thus am posting this fingerlicking thogayal today. If conserved properly,this thogayal or thuvaiyal stays prefect in fridge for more than a week.This thogayal is our family favourite now. Just make some and enjoy this mildly tangy thogayal.

1cup Elephant yam/senai kizhangu (peeled and chopped)
1tbsp Urad dal
2nos Dry red chillies
1no Tamarind (blueberry size)
1/2tsp Mustard seeds
Oil
Salt
Few curry leaves

Heat oil, add the chopped elephant yam pieces and fry them in simmer until they get cooked.

Remove it from the pan, in tha same pan add the urad dal, dry red chillies and curry leaves, fry until the dal and chillies turns brown.

Now take the cooked elephant yam pieces, dal,chillies and curry leaves in a mixie.

Add the tamarind and grind everything as bit coarse paste with salt.

If you need water to grind, just sprinkle water.

Meanwhile heat enough oil, let splutter the mustard seeds.

Add the grounded paste and cook for few minutes.

Serve hot with rice.