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Senai Kizhangu Varuval | Elephant Yam Fry

Senai Kizhangu Varuval | Elephant Yam Fry

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

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 3

Ingredients
  

  • Elephant Yam / Senai Kizhangu - 10 large slices
  • Salt - 1/4 tsp + a large pinch Adjust as per taste
  • Turmeric - 1/4 tsp + a large pinch
  • Sambar powder - 1 1/4 Tbsp Red chilli powder - 1/2 Tbsp + Coriander powder - 1/2 Tbsp
  • Jeera powder - 1/4 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 1/4 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 1/4 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.
Recipe Rating




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subramanian

Thursday 20th of April 2017

excellent recipe. Its really tasty.

revifood

Thursday 20th of April 2017

Thanks subramanian :-)

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Wednesday 16th of March 2016

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

revifood

Wednesday 16th of March 2016

Same here Jyothi. It usually ends up as an appetizer than as a side :-D

Abbe

Tuesday 17th of November 2015

Will other yams work with this recipe?

revifood

Tuesday 17th of November 2015

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

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