SENAI KIZHANGU VARUVAL
Senai Kizhangu Varuval / Elephant Yam Fry is a tasty and delicious South Indian side dish. Its best to serve along with sambar and hot steaming rice.
This is my most favorite fry variety from my childhood. My mom usually do this fry along with keerai kuzhambu,ragi mudde and rice. It makes our weekend lunch complete. Lets earn how to make senai kilangu varuval.
Preparation Time : 30 mints | Cooking time : 20 mints | Serves : 4
Oil - for tawa frying
Senai kizhangu/elephant foot yam - 1/2 kg Tamarind - small gooseberry sized ball
Turmeric powder - 1/4 tspn Red Chili powder - 1 tspn Coriander powder - 1/2 tspn Cumin powder - 1/2 tspn Hing - a pinch Salt - to taste
1. Peel the skin, wash and cut the yam into slices. It should not be too thin nor too thick. After slicing the yam,keep it immersed in water until you cook to avoid decolorization. Soak tamarind in warm water, extract the juice and discard the pulp. Parboil the yam slices in tamarind water adding turmeric powder and salt.
2. Once its cooked , drain the water completely. Add chili powder, turmeric, cumin powder, coriander powder and leave it to marinate for 30 minutes. Since we have added salt while cooking the yam, add less while marinating.
3. Heat a tawa, arrange the yam slices, drizzle a tsp of oil around each yam pieces and fry both sides until golden brown. Repeat the same process for the rest of the yam slices.
Serve the varuval hot...!!
My Notes :
1. Wear a disposable gloves or grease your hands with oil / lemon juice while cutting yam to prevent itching.
2. Cooking in tamarind water is to avoid itchiness.
3. Instead of red chili powder, you can replace it with sambar powder.
4. Do not overcook the yam. It will get mashed out and you will not be able to fry.
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