SENAI KIZHANGU VARUVAL
Senai kilangu (Elephant foot yam/ Suran / Chena) must be atlest 2-4 weeks old for cooking. If you are using new yam, you may feel itching on tongue after consuming it. Yam fry is little tangy and spicy in taste. It is easy to cook and tastes good. I am using frozen yams.
SERVING SUGGESTION :
- Serve as a side dish for rice with Sambar or dal.
AUTHOR : Dimple CUISINE : South Indian
COURSE : Side dish YIELD :2-3 serving
- Senai kizhangu – 250 g (or) Frozen yam – 1.5 cup
- Tamarind – small gooseberry size
- Red chilli powder/Kara podi – 1.5 Tsp
- Turmeric – 1/2 Tsp
- Salt – as required
For Tempering :
- Oil – 1 Tbsp
- Mustard seeds – 1/2 Tsp
- Curry leaves – 1 string
- Peel the skin and chop yam into thick slices/cubes.Grease your hand with oil to prevent from itching.(Here I am using frozen yam)
- Wash twice with water.
- Soak tamarind in Luke warm water for 5-10 min and extract juice.
- Combine tamarind extract, kara podi, turmeric, salt together and mix it.
- Marinate yam pieces with this mix. Set aside for 15-20 min.
- Steam cook for 10-15 min or pressure cook for 1 whistle. (avoid direct cooking in pressure cooker, instead use a bowl)
- Place a pan/kadai over medium heat.
- Temper with mustard seeds and curry leaves. Add cooked yam.
- Fry often until it becomes dry. Transfer to a kitchen towel to absorb excess oil.
- If you are using thick sliced yam, skip tempering and fry using a tawa. Arrange pieces evenly and sprinkle oil. Cook on both sides till it becomes dark brown colour.
Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.
Step by Step Procedure with pictures :