Tuesday, June 2, 2015

Senai Kizhangu Varuval | Elephant Yam fry

Elephant yam is one of the veggie i used to buy in farmer's market whenever i visit.I like to add this in Kootan soru or in my aviyal. Apart from  that, i like the fry made with the elephant yam. 
This fry goes well  with all gravies ,especially it taste great with sambar & moor kuzhambu.With very few ingredients, you can make this yummy fry, now let see the procedure. 

Elephant Yam/Senai Kizhangu - 1/2 cup (thinly sliced)
Tomato - 1
Turmeric powder -  a big pinch
Red chili powder  -  1/2 tsp
Coriander powder - 1/2 tsp
Salt - to taste
Coconut oil - 2 tsp


First remove the skin of elephant yam and sliced it thinly. In a pan / kadai , heat the water(just enough to immerse this yam) and add the yam into it along with 1/4 tsp of salt.
Cook the yam till it tender(dont overcook it),then drain the water and allow the yam to cool completely.

In the mean time, cut the tomatoes and grind into paste,collect the tomato paste in the bowl/plate, add turmeric,red chili & coriander powder & salt (already we add salt while cooking the yam, so be careful in adding salt here) and mix it well.

Now add the yam into tomato paste and mix it well till every piece of yam coats well.Let it rest for 20 to 30 mins. Then in a pan heat the coconut oil , arrange this yam one by one in the pan and cook it on both sides until it turns crispy.

Tasty Senai Kizhangu Varuval is ready. Serve it with any of your favorite curry.


  • Coconut oil gives great flavor to this fry. so highly recommend that.  
  • If you like garam masala,add it along with spices.

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