Senai-Kizhangu-Varuval-Yam-Fry

#SenaiVaruval #SenaikizhanguVaruval #YamFry : We went to Chennai by train from kolkatta in the last week of February. During long train journey we have to buy lunch from pantry of the train. The usual lunch menu would have roti with a side dish and rice with dhal and curd. I find it very difficult to eat dhal mixed rice without any curry. So I planned to prepare a dry curry at home and pack it for the journey. The curry has to withstand two days of journey. First I thought potato curry would be better. Then I thought Brinjal, but finally decided to prepare a dry curry with #yam [ #senaikizhangu ]. Usually thin pieces of #senai [ #yam ] is cooked in pressure cooker with chilly powder and salt and then sauteed in kadai with tempering. But this time I tawa fried thick pieces of cooked yam so that I thought it would not get spoiled and its taste would be intact for two days.
Yes, my choice was right and the senai varuval remained good for two days.

Ingredients :
1/2 kg	Senai kizhangu [ yam ]
1/4 Tsp	Red chilly powder [ Adjust ]
1 Tsp	Sambar powder
1/4 Tsp	Turmeric powder
1 Tsp	Coriander powder
1/2 Tsp	Cumin powder
1/2 Tsp	Fennel powder [ optional ]
1 Tsp	Salt [ Adjust ]
2 Tsp	Groundnut oil

Groundnut oil to fry cooked senai kizhangu [ yam ] on tawa.

Method :

Remove skin of senai kizhangu [ yam ] and wash two or three times in water.

Cut it into 5 mm thick and 1 to 1 1/2 inch squares or rectangular shape pieces.
Put pieces in water otherwise it's color will change.
Take a pressure cooker and add 1/4 cup water.
Then add turmeric powder, red chilly powder, Sambar powder, coriander powder, cumin powder, fennel powder, salt and oil.
Mix well and add senai kizhangu [ yam ] pieces.
Close the cooker with weight on.
Cook till it gives one whistle on high flame.
Release pressure immediately and open the cooker.
Check if the yam pieces are done.
The cooked yam pieces should be soft but should not be overcooked.
Adjust salt and chilly powder.

Heat a tawa [ dosai kal ] on low flame.
Sprinkle one teaspoon of oil on tawa.
Spread senai kizhangu pieces on tawa.
Again sprinkle oil over and around the pieces.
Flip pieces using a dosai ladle and fry till the pieces turn into golden color.

Remove from the tawa and transfer into a serving bowl/container with lid.
Again sprinkle oil on tawa and fry next batch of pieces.

Senai kizhangu varuval - Yam fry goes well with rasam rice, 

sambar rice and even good with curd rice.





You might like to try

Sundaikkai [ Turkish berry ] masala curry

katharikkai [ brinjal ] phata phat curry

kothavarangai [ cluster beans ] paruppu usili

pagarkkai [ bitter gourd ] paruppu masala curry

tender raw jackfruit curry

Curry Index

Ideas for Breakfast/Dinner

Varieties of Dishes for Lunch

Recipe Index