Elepgant yam fry

 I use Elephant Yam to prepare masiyal and curry. But the spicy roast made out of it is enjoyed by all my family members. Some variety of yam slightly itches the skin while cleaning and to minimize this apply some oil on your hands. Sometimes cooked yam gives throat/tongue irritation while eating. Add little curd or lemon juice or tamarind juice when cooking yam to minimize this irritation.
When fresh green vegetables are in short supply, this yam finds a place in my menu. I bought a small whole piece of yam almost a week back for emergency use and it has started sprouting also. Here is  Elephant Yam (karunai Kizhangu/ Suran) Roast.
Elephant Yam is known as Karunai Kizhangu in Tamil and as Suran in Hindi.

Ingredients

• Peeled and cut yam pieces – 12 to 15 no
• Ginger garlic paste – 1 table spoon 
• Red chilli powder – 1 table spoon
• Black pepper powder – 1 tea spoon
• Turmeric powder – 1 tea spoon (use half to boil yam)
• Corn flour – 2 table spoon
• Lemon juice – 1 table spoon
• Roasted and powdered fennel seeds – 1 table spoon
• Salt – as per taste
• Oil – for roasting

• Method

  
  
• Peel and cut elephant yam into big slices, neither thin nor thick.
• Boil water with turmeric powder and salt; add yam slices, remove and drain water when half cooked.

• Mix all spices; add some water to make like a paste.

• Apply this on boiled yam slices on both sides and keep for 10 minutes; heat a skillet or tawa and sprinkle some oil; arrange yam pieces.

• Cook both sides till red or light brown in colour and crisp.
• Serve with rice.

Karunai Kizhangu Masiyal(Elephant Yam Dry Gravy)

Karunai kilangu is called as Yam Ordinary in English. While searching for the English name for the vegetable, I got so many confusing answers. Many of them have named it as elephant yam too ;).  Okay lets get back to the dish. I prepared it for lunch. We enjoyed it with curd rice. It was very tasty. The tangy taste from the tamarind was so nice. Both of us liked it very much.

 

Ingredients:
Karunai Kilangu / Elephant Yam -250gm
Onion-1
Tomato-2
Tamarind-goose berry sized ball
Sambar Powder-1tsp
Turmeric Powder-1/4tsp
Hing-1/4tsp
Mustard and Urad Dhal-1tsp
Salt-to taste
Oil-3tbs

Procedure:
1. Boil karunai kilangu in water until a knife inserted goes smoothly.
2. Remove from water and allow it to cool.
3. Peel the skin and mash it with a masher.
4. Heat oil and splutter mustard and urad dhal.
5. Add onion and saute till golden.
6. Add tomatoes and saute till it turns mushy.
7. Mean while, extract juice from soaked tamarind and add it to the mashed yam.
8. Add salt, turmeric and sambar powder.
9. Add the mixture to the sauteed onion and tomato.
10. Cook until the masiyal leaves oil.
11. Serve along with hot rice and carrot sambar.

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.