Senai (Elephant Yum) is a common root vegetable in Tamil Nadu. This is one of the cheap vegetable and can be stored for many days without refrigeration. If Yum is not cooked properly, then it may give the itching sensation in your inner mouth. Make sure that the Yum is cooked completely. It also gives the itching sensation when you cut this vegetable. Apply some oil in your hand to prevent this. But this is very tasty vegetable and many recipes can be made out of it. Masiyal is nothing but "cooked and smashed". 

Senai Masiyal
Senai Masiyal

Preparation Time10 mins
Cooking Time 20 mins

Senai (Yum)1/2 kg
Corainder leavesFew
SaltTo Taste
Thurdal1/2 Cup / 125gms
Turmeric Powder1/4 teaspoon

For Seasoning:
Oil1 Teaspoon
Mustard Seeds1 teaspoon
Urdal1 teaspoon
Green Chilli4
Curry LeavesFew

  1. Chop the green chilli and keep it aside. Finely chop the senai and pressure cook the senai and mash it well and keep it aside

  2. Pressure cook the thurdal and mash it well. Mix the cooked and smashed daal along with senai. To this add salt, turmeric powder and allow it to boil

  3. In a separate pan, add oil and when the oil is hot, add the mustard seeds. When the mustard seeds starts to sputter, add urdhal and fry it till it becomes golden color. To this add chopped green chilli and curry leaves and fry it and remove from flame and add it to the boiling senai masiyal and mix it well.

  4. Remove from flame and when the senai masiyal cools off add lemon extract and mix it well. Garnish with Coriander leaves
  5. Now the yummy Senai Masiyal is ready to serve.
  6. Senai Masiyal
    Senai Masiyal

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  1. Same can be done with kaachil kizhangu as well.

  2. There seems to be so much variation in the dish 'masiyal'. My mother taught me to make it a) with moong dal, b) with menthiyam (methi) seeds in the seasoning (a must), and c) add just a little tamarind or lemon at the end.......
    It is a delicious and simple dish with keerai (spinach) or peerkanga (ridge gourd). - SS

  3. Along with seasoning we can add finely chopped or grated ginger. ...and also little lemon juice in the end to add a tangy flavour....