Kootu Senai

🔥 Prep

• Peel and cut 250 g Elephant Foot Yam into 1‑cm cubes.
• Rinse 50 g Black Eyed Peas, soak in water for 20 minutes (optional), then drain.
• Grate 4 tbsp Coconut and set aside.
• Measure 1 tsp Cumin Seeds, 0.25 tsp Turmeric Powder, 1 tsp Mustard Seeds, and 1.25 tsp Salt.
• Pluck 10 pcs Curry Leaves from the stem.
• Have 300 ml Water ready.
• Measure 1 tbsp Coconut Oil.

🔥 Cook

• 1. Heat 1 tbsp Coconut Oil in a medium saucepan over medium heat until shimmering.
• 2. Add 1 tsp Mustard Seeds and let them pop for 10 seconds, then add 1 tsp Cumin Seeds and sauté for 15 seconds until fragrant.
• 3. Add 10 pcs Curry Leaves and sauté for 5 seconds.
• 4. Add the cubed 250 g Elephant Foot Yam and soaked 50 g Black Eyed Peas, stirring to coat with the tempering.
• 5. Pour in 300 ml Water, add 0.25 tsp Turmeric Powder and 1.25 tsp Salt, then bring to a gentle boil over medium‑high heat.
• 6. Reduce to low heat, cover and simmer for 15‑20 minutes, or until yam and peas are tender, stirring occasionally.
• 7. While the kootu simmers, grind 4 tbsp Grated Coconut with 1 tsp Cumin Seeds into a smooth paste using a little water if needed.
• 8. Once the yam and peas are cooked, stir in the coconut‑cumin paste and mix well.
• 9. Simmer uncovered on low heat for 5 minutes to allow flavors to meld, adjusting salt if necessary.
• 10. Remove from heat and let rest for 2 minutes before serving.

🔥 Serve

• Transfer the hot Kootu Senai to a serving bowl and garnish with a few fresh curry leaves if desired.
• Serve alongside steamed white rice, millet, or soft idlis.
• Accompany with a side of lemon pickle, coconut chutney, or crisp papad for added texture.