Lemon squash

Senai Kizhangu Pulisery (Elephant Yam Pulisery)

Senai Kizhangu Pulisery
Today's recipe is Kerala special Pulisery. And when i first heard this name, i thought it must be something similar to tamilnadu style puli kuzhambu. but to  my surprise, it doesn't use tamarind at all.  I prepared this dish on the occasion of Onam.. Kerala style cooking was totally a new experience for me.. In almost all Kerala dishes, Vegetables are cooked in an open pan, ground masala is added to the cooked vegetables and at-last seasoning is done in coconut oil and added to the gravy..  The recipe follows..

senai kizhangu pulisery

Recipe For : 2

Preparation Time : 30 minutes


Senai Kizhangu      - 200 gm (Elephant Yam)
Yogurt                    - 1/4 cup
Mustard Seeds        - 1/4 tsp
Fenugreek Seeds     - 1/4 tsp (Vendhayam)
Dry Red Chili          - 1
Curry Leaves           - few

Coconut Oil           - 1 tbsp

To Grind:

Grated Coconut       - 1/4 cup
Small Onion            - 4 to 6
Cumin Seeds           - 1/4 tsp
Tumeric Powder      - 1/4 tsp
Chili Powder            - 1 tsp


  • Chop Senai kizhangu into big pieces. Grind everything under 'To Grind'.
  • Take chopped senai kizhangu in a sauce pan. Add water enough to immerse it. Cook it with needed salt.  After its cooked add ground masala to the pan directly. 
  • Cook it for five more minutes till the raw flavor of masala goes off.
  • After that add yogurt and mix everything.
  • Heat coconut oil in a pan. When its hot, add mustard seeds, fenugreek seeds, dry red chili and curry leaves.
  • When they splutter, add it to senai kizhangu gravy.
  • Mix everything together and switch off the flame. Tasty and Tangy pulisery is ready to serve. Enjoy it with hot steaming rice..