#sujanfunkitchen is here with #traditional combo of #SenakizhanguRoast & #PodinaThohayal My MIL is great in turning out interesting combos for lunch suitable for different occasions - this Senakizhangu Roast & Podina Thohayal is best suitable after festive days when one feels dull and lethargic after indulging in rich foods. So Podina Thohayal would be a refreshing apoetizer combining well with the Yam or Senakizhangu Roast. Podina ThohayalIngredients:Podina/Mint leaves - 1 medium bunchFresh coconut - of 1 small coconut Kashmiri red chillies - 5 or normal red chillies 3Chana dal - 2 tspUrad dal - 2 tspMustard seeds - tspAsaefotida - 2 pinchesTamarind - 1 small gooseberry size Til oil (preferably) - 2 tbspSalt to tasteMethodWash podina leaves thoroughly wellGrate fresh coconut Heat til oil in a panSplutter mustard seedsFry chana dal and urad till golden over medium flameAdd the red chillies and sauteAdd asaefotida Now add the podina Stir fry together over sim flame till podina start getting wiltedSwitch off flameAdd the tamarind and the grated coconut Toss everything together Allow to reach room temperature Grind everything to a coarse paste adding salt to tasteTasty and tangy Podina Thohayal is ready!Senakizhangu/Yam RoastIngredients:Yam - kgTurmeric powder- tspOil - 2 tbsp ( sunflower or groundnut preferably)Mustard seeds - 1 tspUrad dal - 1 tspAsaefotida - tspKashmiri chilli powder - 2 tsp or normal chilli powder 1 tspCurry leaves - 1 handful Salt to tasteMethod:Peel and chop the yamWash the chopped yam wellIn a pan boil enough water for yamWhen the water starts boiling add the chopped yamAdd turmeric powderAllow yam to cook in the boiling water over medium flame Cook the yam till you can easily cut the yam with your handsSwitch off flame Drain the cooked yam from waterNow heat oil in a heavy kadaiSplutter mustard seeds Reduce flame and add urad dalAdd asaefotida Now add the steamed yamToss and mix wellAdd the red chilli powderToss and mix together Now add the curry leaves and mix Reduce flame and keep stir frying occasionally to east yamAdd salt to taste When all the yam is roasted uniformly switch off flameRelish the Senakizhangu Roast with friends and family
