Yam or Senaikizhangu (aka Chenai in Tamil / Malayalam) or Suran is another vegetable after Arbi / Colocasia (Sepankizhangu) thats welcomed mostly. The original plan for Alphabet Y was something else, but as that didnt materialise, I realised I had to post this often-made but never-posted dish which has been a family favourite. Amma makes yummy varuval (fried chips) too using this vegetable, but that’s for another day 🙂
Some families dont cook this vegetable due to a food allergy OR even a skin itch that happens while cleaning / chopping the veggie. If one is not allergic, then the following tips can be followed to clean and chop the veggie (unless of course one is using the frozen / ready to use yam)
- Soak the elephant foot (aka Yam / Suran) in water for 20-30 mins – the outer mud clinging to it will dissolve away. Now pat dry with kitchen towels, and let it dry for 5 mins
- Now wear gloves or oil your hands with castor oil liberally and scrape out the outer thick skin with a sharp knife.
- Wash the yam once again if required and chop into required size / shape.
- If making, grease the slicer with sesame oil and make fries as desired.
- Using tamarind liberally while cooking also reduces any itch that might be caused while consuming this.
Lets get to today’s dish – Chenaikizhangu Fry. Like the Chettinad Potato fry or Sepankizhangu Roast, this is one lipsmacking and addictive side dish for rice with Sambhar or Rasam or even Curd Rice.
Prep time : 15 mins, Cook time : 15 mins ; serves : 3
Ingredients:
- Yam / Chenaikizhangu / Suran – 200 gms
- Oil – 4 TBSP
- Tamarind paste – 1 tsp
- Turmeric powder – 1/4 tsp
- Salt – to taste
- Curry leaves – few
Masala mix :
- Besan / Kadalai maavu / Gramflour – 2 TBSP
- Rice flour / Arisi Maavu – 1 tsp
- Red chilli powder – 1/2 tsp
- Amchur / dry mango powder – 1/4 tsp (opt.)
- Jeera powder – 1/2 tsp
- Dhaniya powder / Coriander powder – 1/2 tsp
- Black pepper powder – 1/4 tsp
- Salt – to taste
- Oil – 2 tsp
- Water – as required
Method:
- Wash and clean Chenai kizhangu as mentioned above. Slice into slightly thickish discs (of uniform thickness).
- Place these slices in a bowl of hot water, add salt, turmeric and tamarind paste and cook covered for 6-7 mins. Drain completely.
- In a bowl, add all the ingredients for Masala paste and mix well. Add 2-3 TBSP water to make a thick paste (like how you would make for bajji / Pakora)
- Heat a non stick pan / tava, heat 4 TBSP Oil. Dip the boiled yam slices in the masala paste and place gently on the pan, without overlapping. Cook till roasted well on medium flame and flip on the other side till both sides are well roasted. (you could fry this vegetable dipped in masala directly in oil, but I chose topan fry for obvious reasons). Repeat till the batch of veggies gets done.
- You may require a little more or less oil depending on the thickness sliced and the masala paste consistency.
- In the remaining oil, spurt curry leaves till crisp. use as garnish for the fry.
- Serve hot with Rasam + rice
- Here served with Lauki Dal + rice, curd
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
this looks flavourful
This is one of my favorite vegetables and never tried the fry. Sounds kike a nice variation to the ones we cook. I usually buy the frozen stuff which is already cubed since the fresh ones cost a fortune. Must remember to try it when I visit India.
That surely sounds like a great way to cook this vegetable..we belong to that group who don't cook nor eat..so I don't even know how this tastes..Your dish looks good, I can incorporate in similar vegetables..
This is my fav way of cooking yam. They look super tempting..
This fry is our family favourite, whenever i get yam here, the first dish i dish out will be definitely this fry and that mini meal looks fabulous.
Same pinch Kalyani.. I did the same too but went with frozen one.
I don't make this at home but my mom use to make yam very often when we were growing up. She use to deep fry yam after cooking it with tamarind and then make a curry with fried yam. We use to eat deep fried pieces before got made into curry.. 🙂 Can imagine how wonderful the besan coated yam must have tasted. And this fry doesn't even require deep frying.. 🙂
Yam fry looks so crispy and tasty.Love the meal platter.
You are also in the Yam boat Kalyani 🙂 Yam fry looks very inviting.
looks very inviting.
The yam stir-fry looks super inviting. Great recipe!
this one will be made for my younger sis, she loves yam, and though i have cooked yam using tamarind – which i love, this way of making fritters is pretty new…good one