Description
Simple home style yam fry. This vegetable is quite hard to find here in US, some Oriental stores have them. Indian stores have these in the frozen aisle. (Karunai Kilangu / Sena Kilangu / Yam fry / Yam Varuval)
Elephant Foot Yam – English
Karunai Kizhangu / Sennai Kizhangu – Tamil
Chenna – Malayalam
Suran – Hindi / Marathi
Karrapendalam – Telugu
| Ingredients | |
|---|---|
| 1 cup | Karunai kizhangu (15 pieces) |
| 2 tbsp | Oil |
| ¼ tsp | Salt (or to taste) |
| 3 stks | Coriander leaves (for garnishing) |
| 7 nos | Curry leaves |
| ¼ tsp | Cumin seeds |
| 3 tsp | Coriander /dhania powder |
| 1 tsp | Red chili powder |
| ¼ tsp | Garam masala powder |
| ¼ tsp | Turmeric powder |
| 3 tsp | Tamarind pulp (consistency thin) |
| ½ tsp | Ginger garlic paste |
| 1 no | Green chili (slit open) |
| 1 no | Tomato (diced) |
| 2 no | Onion (chopped) |
Instructions
Heat about 2 cups of water and bring it to a boil. Add the Kizhangu pieces along with a pinch of turmeric, cover and cook for 10 minutes over medium flame. When done, drain the water and keep the steamed yam aside. Now heat oil in a pan and splutter cumin and curry leaves. Fry the chopped onions and green chilies until golden. Add in the ginger garlic paste, saute for few seconds and then add the chopped tomatoes along with turmeric powder, red chili powder, coriander powder and garam masla powder. Fry them till the oil separates(takes about 2 to 3 minutes). Now add the steamed yams along with tamarind pulp and salt. Fry over low flame till the masala coats well. (Fry gently to avoid mashing) Switch off, garnish with coriander leaves and serve hot with sambar sadam(rice).
Notes
Servings – 3 to 4
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