Elephant Foot Yam & Dal Recipe – Authentic Senai Tamarind Curry

Last Updated on 2 months by Neha Deshmukh

Elephant Foot Yam & Dal Recipe – Authentic Senai Tamarind Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Senai (Elephant Foot Yam) and Dal curry. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. It’s a little unusual, maybe not something you’ve tried before, but trust me, it’s absolutely delicious!

Why You’ll Love This Recipe

This Senai Tamarind Curry is a delightful blend of earthy flavors and tangy goodness. It’s surprisingly easy to make, even if you’ve never worked with Elephant Foot Yam before. Plus, it’s a fantastic way to explore a unique vegetable and add some variety to your Indian meal rotation. It’s a hearty, satisfying dish perfect for a cozy weeknight dinner.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Elephant foot yam (senai), peeled and chopped (about 200g)
• 3 tablespoons tur dal (split pigeon peas), about 45g
• 1 small ball tamarind, about 20g
• 1 whole lemon
• 2 teaspoons oil
• 1 pinch asafoetida (hing)
• 1 inch ginger, roughly chopped
• 1 green chili, slit lengthwise
• Mustard seeds, curry leaves, and salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Elephant Foot Yam/Senai: This root vegetable has a slightly starchy, almost potato-like texture when cooked. Important: Senai can cause itching if handled directly, so always peel and chop it with oiled hands or wear gloves! It’s worth the little extra effort, I promise.
• Tur Dal: Also known as arhar dal, this is a staple in many Indian kitchens. Regional variations exist – some prefer a smoother consistency, while others like it a bit chunky. Feel free to adjust the cooking time to your preference. (About 45g is roughly ⅓ cup)
• Tamarind: I love using fresh tamarind for the best flavor. You can find it at most Indian grocery stores. If you can’t find fresh, tamarind paste is a good substitute – use about 1-2 tablespoons.
• Asafoetida/Hing: Don’t skip this! It adds a unique savory depth to the curry. A little goes a long way. Hing is also known for its digestive benefits – a little extra goodness!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel, chop, and rinse the senai. Remember those oiled hands or gloves? Don’t forget them!
2. Soak the tamarind in about 1 cup of hot water for 15 minutes. Once softened, extract the juice, discarding the pulp.
3. Now, pressure cook the tur dal and senai separately. I usually give each about 3 whistles. Once cooled slightly, lightly mash both.
4. Heat the oil in a pan over medium heat. Add the mustard seeds, hing, green chili, ginger, and curry leaves. Let them splutter and sauté briefly – that aroma is incredible!
5. Add the mashed dal and senai to the pan. Mix well, then pour in the tamarind extract and add salt to taste.
6. Cook on medium heat for 5-6 minutes, stirring occasionally, until the curry thickens to your liking. If you prefer a brighter flavor, you can skip the tamarind and add the juice of a lemon after the curry has cooled.

Expert Tips

• Don’t overcook the senai, or it will become mushy.
• Adjust the amount of green chili to your spice preference.
• For a richer flavor, you can add a teaspoon of ghee (clarified butter) at the end.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: Add a pinch of red chili powder for extra heat.
• Regional Variations – Bengali/Odia style: In some Bengali and Odia households, a touch of panch phoron (five-spice mix) is added to the tempering for a unique flavor profile.
• Festival Adaptations – Makar Sankranti: This curry is often made during Makar Sankranti in some regions, as senai is considered an auspicious vegetable during this festival.

Serving Suggestions

This Senai Tamarind Curry is fantastic with a side of fluffy rice or warm rotis. A dollop of yogurt on the side adds a lovely cooling contrast. My family loves it with a simple vegetable side dish like stir-fried beans.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s address some common questions:

• Is Elephant Foot Yam safe to eat raw? No, it’s not! It must be cooked thoroughly to remove any irritants.
• How do I prevent itching while handling Senai? Always wear gloves or oil your hands before peeling and chopping.
• Can I use a different dal instead of Tur Dal? Yes, you can! Moong dal (split yellow lentils) is a good substitute, but it will slightly alter the flavor.
• What is the best way to extract tamarind juice? Soaking it in hot water and then squeezing the pulp is the easiest method.
• Can this curry be made ahead of time? Absolutely! The flavors actually develop even more overnight.