Saturday, April 18, 2015

Senai Kizhangu Roast | Senai Tawa Fry | Karunai Kizhangu Roast | Elephant Yam Tawa Fry

Senai Kizhangu Roast | Senai Tawa Fry | Karunai Kizhangu Roast | Elephant Yam Fry is a tasty, spicy side dish, prepared by shallow frying the marinated senai kizhangu pieces in oil. In my family, we call this as “senai meen fry” as we prepare this roast like we do for fish fry.

Senai kizhangu is also known as Suran, Jimikand, Whitespot giant arum, etc. It is a tuber but still its health benefits are more superior to other tuberous vegetables. It has so many medicinal properties, hence it has an important place in ayurvedic medicine. Mainly  it helps in treating digestive disorders. Other than for medicinal uses, it is high in dietary fibres, vitamins & minerals essential for healthy living. It can also be had by the diabetic people in limited quantities. So try to include this healthy vegetable in your regular diet.


I’ve already posted the simple recipe for Senai kizhangu fry| senai kizhangu varuval. The recipe, which I’m sharing today, needs some extra steps and the final dish makes you feel worth all the effort.
Here is the recipe.
Ingredients:
  • Elephant yam | Senai kizhangu –300 gms
  • Tamarind – small lemon size ball
  • Turmeric powder – ¼ tsp
  • Salt – 1 tsp
  • Oil – for shallow frying
  • Curry leaves - few

For marination:
  • Ginger garlic paste – 1 tsp
  • Red chilli powder – 1 tsp
  • Pepper powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Thick tamarind paste – 1 tsp
  • Fennel powder – ½ tsp
  • Besan flour | Kadalai Maavu – 2 tbsp
  • Salt – to taste
Method:
  1. Soak tamarind in 2 cups of water and squeeze out the juice. Keep aside.
  2. Peel off the skin from yam, wash very well in running water. Cut into ¼ “ thick slices as shown in the pic.
  3. In a sauce pan, add yam pieces, tamarind juice, turmeric powder, salt. Add water, if required to cover all the yam pieces. Bring it to boil and switch off when yam is ¾ th done. It will take 5 minutes of boiling.
  4. Drain the tamarind water and carefully transfer the yam pieces to a wide plate, without breaking them. Allow to cool.
  5. In a broad mixing plate, add all the ingredients given For marination and make a thick paste by adding little water, if required. Check the masala for salt. Remember we’ve added salt while cooking yam pieces before.
  6. Add the cooked yam pieces to the marinade and mix everything well so that each and every yam piece gets coated with the masala. Allow it to stand for 30 minutes.
  7. In a non-stick tawa, add enough oil. Arrange the yam pieces on the tawa and allow to cook for 10 minutes. Flip to other side and cook for 10 more minutes. Cook by flipping both sides till yam is cooked and browned on both sides evenly.
  8. Take out the yam pieces and place them on paper towel to drain excess oil.
  9. Repeat the steps for rest of the yam pieces until done.
  10. Finally add curry leaves in the pan, roast until crisp and garnish the yam pieces.

Super tasty& spicy senai tawa roast is ready to relish! It can be had with dhal, sambar, rasam, curd or with any variety rice. It can also be  a perfect tea-time snack for a spice lover!!!

Note:
  • Don’t overcook yam while boiling in tamarind water. It is enough to boil for 3- 5 minutes.
  • Adjust spice according to your tolerance level.
  • You can also deep fry these yam pieces but I prefer shallow frying.

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