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    Senai Kizhangu Varuval | Elephant Yam Fry

    Jun 17, 2015 · 6 Comments

    My 180th recipe, "Senai Kizhangu Varuval | Elephant Yam Fry", a delicious South Indian side. I hate to mention this while pening each of my post, but I do not have any other option this time. You guessed it right. Senai Kizhangu is one among my most favorite veggies 😀 Maybe it is because I always cook and post my favorites most of the times 😉 While I was in India, my mom used to prepare keerai masiyal during the weekends. And in most cases the side dish was this wonderful Yam Fry. It is super crispy on the outside and soft on the inside. Being salty, spicy and slightly tangy, all in one, it was the best side for rice. I used to stand besides my mom in the kitchen and as soon as she transfers a batch of yam fry from the tawa onto the plate, I would polish it off clean. Now-a-days, it is one veggie which I miss very dearly. I rarely find it in the Indian super markets here in the US and even when it is available it is super expensive. I could buy veggies for the whole week instead of buying a head of yam 🙂 But once in a while, when I do buy it, it surely is a treat for my taste buds 🙂  

    yam fry

    yam fry

    Elephant Yam Fry

    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Servings 3

    Ingredients
      

    • Elephant Yam / Senai Kizhangu - 10 large slices
    • Salt - ¼ tsp + a large pinch Adjust as per taste
    • Turmeric - ¼ tsp + a large pinch
    • Sambar powder - 1 ¼ Tbsp Red chilli powder - ½ Tbsp + Coriander powder - ½ Tbsp
    • Jeera powder - ¼ tsp
    • Tamarind - 2 Large pinch
    • Oil - As needed

    Instructions
     

    • First wash the yam and cut off the outer layer of the yam. Cut the yam into ¼ inch thick slices as shown in the pic. Cook covered in boiling water along with a pinch of salt and turmeric until it is 90% done. Drain the water and keep it aside.

      yam   yam

      yam   yam
    • Meanwhile soak the tamarind in ¼ Cup of warm water and prepare a thick extract.
    • Now add the sambar powder, turmeric, salt, jeera powder, tamarind extract to a mixing bowl or plate and mix to get a paste as shown in the pic. If the mixture is too thick sprinkle some water to achieve the right consistency.

      yam   yam
    • Now add the cooked yam to the paste and marinate for 5 minutes.

      yam   yam
    • Then heat a tawa, sprinkle sufficient oil and roast both sides of the yam in medium-low flame until you get a crispy golden brown color. Keep flipping at regular intervals.

      yam   yam
    • Serve hot as a side or munch away as an appetizer.

      yam fry   yam fry

    Notes | FAQ

    - After slicing the yam, start cooking it immediately or keep it immersed in water until you cook it. This will prevent decolorization.
    - Do not overcook the yam. It will get mashed out and you will not be able to fry.
    - Before marinating the yam, make sure to drain the water completely from the yam. Otherwise the marination will become watery and will not get coated properly over the yam.
    « Strawberry Lassi
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    Reader Interactions

    Comments

    1. subramanian says

      April 20, 2017 at 1:33 am

      excellent recipe. Its really tasty.

      Reply
      • revifood says

        April 20, 2017 at 5:18 am

        Thanks subramanian 🙂

        Reply
    2. [email protected] says

      March 16, 2016 at 12:12 pm

      More than half of this yam fry goes straight from pan into my tummy 😛 We always fall short of this for side dish and people at home always wonder why!! 😉 Delicious revathi, my fav

      Reply
      • revifood says

        March 16, 2016 at 3:37 pm

        Same here Jyothi. It usually ends up as an appetizer than as a side 😀

        Reply
    3. Abbe says

      November 17, 2015 at 12:09 pm

      Will other yams work with this recipe?

      Reply
      • revifood says

        November 17, 2015 at 12:19 pm

        Hi Abbe, sorry I have not cooked with other yams. So I am not really sure.

        Reply

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