Senaikilangu Poriyal ( Yam Poriyal)

This recipe is a South Indian style stir fry made with senaikilangu( in tamil) which is also called as Elephant foot yam in English, Suran in Hindi and Chena in Malayalam.

This vegetable has numerous health benefits and it is the favourite vegetable for all of us here. I used to prepare recipes out of senaikilangu atleast twice per week. We get it regularly at home.

Senaikilangu helps to lower cholesterol, prevent cancer, cure piles, reduce weight, maintain good heart health and control inflammation. It is diabetic friendly vegetable and fiber rich too. It helps to maintain good glowing skin too.

I could share my personal experience that this vegetable was part of my diet to reduce weight as it helps to limit the intake of other food. So we can cut down the carbs. I lost mostly 10 kgs.

The recipe I have shared today is made using freshly roasted and grinded spices. It is equally spicy, aromatic and tasty one!!

This poriyal is a good side dish for sambhar rice, rasam rice, curd rice, lemon rice, dal rice etc..,❤


  • Senaikilangu (Yam)- 4 and a half cups

To make masala:

  • Urad dal- 1 tbsp
  • Chana dal- 1 tbsp
  • Cumin seeds- 1 tbsp
  • Coriander seeds- 1 and a half tbsp
  • Red chilli- 3 big

To temper:

  • Asafoedita powder- 1/4th tsp
  • Red chilli- 2
  • Turmeric powder- 1/2 tsp
  • Split Urad dal- 1 tsp
  • Curry leaves- 12
  • Mustard seeds- 1/2 tsp
  • Salt- as needed.


Cut the yam, remove the skin, clean it and cut it into equal 1/2 inch slices as shown in the picture.

Prepare tamarind water and soak the cut yam slices in the tamarind water for 30 minutes. This helps to remove the itchiness in the throat when consuming it. Keep it separate.
Dry roast the “to make masala” ingredients in low flame till it is roasted well to golden colour. Cool it down completely.
Move it into the mixer.
Grind to fine powder.
Drain the tamarind water from yam and keep it separate.
Heat 3 tbsp of sesame oil or coconut oil in a pan. Add mustard seeds. Once the mustard seeds splutter, add the urad dal, curry leaves, red chillies. Wait for the curry leaves to turn crisp.
Add the finely sliced yam pieces.
Add asafoedita powder, turmeric powder, ” to make masala” ingredients along with needed salt.
Mix everything together.
Sprinkle little water on top of the vegetable just enough for it to cook. Do not use more water.
Cover it with lid and cook for 5 minutes or
till it is cooked in low flame.
Once opened, it will be cooked well already. Cook for another 8 to 10 minutes in medium flame till it turns dry and crispy.
Once it is done, switch off the flame.
Ready to serve.