elephant yam fry recipe /senai /karunai kizhangu varuval
This Elephant Yam Fry recipe is an excellent crowd pulling side dish that goes very well with any SouthIndian meal. It can be deep fried or even shallow fried and you will definitely love the spicy aromatic fry for sure. Sometimes the itchiness while cutting the vegetable is there and for that the small tip is that you can always wash the vegetable only after cutting. I personally feel this prevents itchiness. Cut kilangu into thin slices if you want it to be crispy. Another tip is that if the yam is fresh don’t use it immediately use it after some days even after a week will be good(if properly stored)! by this the vegetable will be even more tasty. I have not added any flour for binding here you can very well add it. You can use cornflour,maida even rice flour can be used for crispiness. For this elephant yam fry recipe don’t cook the vegetable fully it should be only three fourth cooked. Its an excellent tasty dish to try at the same time its not at all a tough dish to make. A simple curd rice will do for me to enjoy this crispy elephant yam fry recipe
elephant yam fry recipe /senai /karunai kizhangu varuval
INGREDIENTS:
Karunai kizhangu/yam – 1/2 kg
Salt to taste
Turmeric powder – 1 tsp
Oil to fry
For spice marinate:
Chilli powder/milagai thool – 3 tbsp or more as needed
Pepper powder – 1 tbsp
Garam masala powder – 1 tbsp
Ginger garlic paste – 1-11/2 tbsp
Coriander powder – 1 tsp
Lemon juice – 1-2 tsp or according to tanginess
Some chopped curry leaves
Put balance salt after mixing all by tasting
METHOD:
1.First take the outer layer of the vegetable and chop into bite size pieces wash and put it in water and bring it to boil by adding needed salt and turmeric.
2.It should not be over cooked and should be 3/4th cooked.
3.Then drain the water completely.
4.Take this in a mixing bowl add the given “for spice marinate” items mix well and leave it for 1/2 hour.
5.Keep a kadai with oil and when it heats up fry this till golden and take out in a tissue.
6.Serve with sambar sadam ,rasam or a simple curd rice.
Ingredients
- Karunai kizhangu/yam - 1/2 kg
- Salt to taste
- Turmeric powder - 1 tsp
- Oil to fry
- Chilli powder/milagai thool - 3 tbsp or more as needed
- Pepper powder - 1 tbsp
- Garam masala powder - 1 tbsp
- Ginger garlic paste - 1-11/2 tbsp
- Coriander powder - 1 tsp
- Lemon juice - 1-2 tsp or according to tanginess
- Some chopped curry leaves
- Put salt after mixing all by tasting
Instructions
- First take the outer layer of the vegetable and chop into bite size pieces wash and put it in water and bring it to boil by adding needed salt and turmeric.
- It should not be over cooked and should be 3/4th cooked.
- Then drain the water completely.
- Take this in a mixing bowl add the given “for spice marinate” items and mix well and leave it for 1/2 hour.
- Keep a kadai with oil and when it heats up fry this till golden and take out in a tissue.
- Serve with sambar sadam ,rasam or a simple curd rice.
Notes
Don’t cook the vegetable too much it should be only 3/4 th cooked. Instead of lemon juice you can add tamarind water. Make it as thin slices if you want it to be crisp. You can add some kind of flour like corn flour,maida or even rice flour if you need binding.
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