To begin making the Kongunadu Style Senai Kilangu Masala Recipe, we will first pressure cook the yam with water, turmeric powder, salt for about 2 whistle.
Release the pressure naturally, and drain the excess water and keep the cooked yam aside.
Heat a flat skillet with oil, add curry leaves and allow it splutter for few seconds, add cinnamon stick, cloves and let it saute for few seconds.
Add dry red chillies, garlic, and ginger and saute until it softens. Later add poppy seeds and grated coconut and saute until they turn light brown.
Switch off the heat and allow it to cool down. Transfer it to a mixing jar and add little water and grind it into a smooth paste.
Heat the same pan again with oil, add mustard seeds and curry leaves and allow it splutter and crackle for few seconds.
Add your ground paste and give it a stir. Finally add cooked yam and mix the masalas well. Cook until the masala has reduced and you get a dry mixture.
Check for salt and adjust the seasoning according to your palate and serve hot.