Yam Fry /Senai Kizhangu / Karnai kizhangu varuval

Senai Kizhangu / Karnai kizhangu/ elephant foot yam , it goes on . Huby and my daughter loves this yam which ever way it is prepared.  There are many ways to prepare this yam,. This is used in most of the Kerala recipes like Avial, Masiyal and many more.

                 Cleaning is a must in this vegetable. I actually clean it  four to five times in water. the outer skin is hard and irritable. so remove it first with a bigger knife. It cause some itching sensation in the hands. Many people are allergic to this veggie, so allergic people do not try this recipe. Many people love this veggie like me. I Know two types of varuval in  yam. I learn one type from my mom and other from my mom in law. Now im posting my mom in laws recipe. This recipe source is my MIL.  This is shallow fried in the heavy bottom  tawa.  The main taste maker in this yam fry is tamarind juice. Here we go top the recipe.

 

Ingredients: 

 

Yam Fry /Senai Kizhangu / Karnai kizhangu varuval

250 grams Yam

1 tspn Chilli Powder

1/2 teaspoon Coriander powder

1/4 tsp Turmeric powder

Garlic 3 flakes -chopped

1/2 teaspoon Cumin

1/2 teaspoon Garam masala

Salt to taste

Oil for frying

 

Method :

 

     1.Remove the outer skin of the yam and wash it

     2.Cut yam in medium square pieces -thick 1/2 inch.

     3.Heat enough water with 1tspn coconut oil and salt..Add
      the sliced yam and parboil (Half cook). Drain the water.

     4.Spread the boiled yam in a plate and add the other
      ingredients except oil and mix until the Yam is
      coated well

     5. We can add crushed garlic along when you mix the
      powders.

     6.In a frying pan pour 2 tbsp oil and fry this yam pieces
      till golden brown colour.

     7.Simmer and allow the cubes to cook for 10 minutes or
      until they become crispy.

     8.Transfer to a serving dish and serve hot.

     9.Mix some coriander leaves or fried curry leaves.