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.





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Pagarkkai Kara Curry - Bitter Gourd Curry

#PagarkkaiKaraCurry - #BitterGourdCurry : #Pagarkkai - #BitterGourd is not liked by many because of its taste.
But I like pagarkkai very much and this recipe is one of my favorite.
It takes around 15 to 20 minutes to prepare.

Ingredients :

Bitter gourd                                   : 150 gm
Sambar powder                             : 1/2 tsp
Turmeric powder                           : a pinch
Salt                                               : to taste
Sugar                                            : 1 tsp
Mustard seeds                               : 1/4 tsp
Urad dhal                                      : 1/2 tsp
Oil                                                : 2 tsp

Method :
Wash and cut pagarkkai into thin circular pieces of equal thickness. If the seeds are well formed and hard remove them. If they are tender don't have to remove them.

Keep a kadai with oil on slow flame.
When the oil becomes hot splutter mustard seeds.
Then add urad dhal and fry until it turns golden color.
Add sambar powder, turmeric powder and salt.
Immediately add 3 Tbsp of water.

Now add pagarkkai pieces and mix well. Close with a lid and cook until the pagarkkai becomes soft.

In between open the lid and stir well with a ladle.

Sprinkle sugar over the vegetable and keep stirring at regular intervals till water content dries up completely.
Turn off the stove when the slices turn golden brown in color.
Transfer into a serving bowl.

Note : Add some more oil to get better taste.

Have it with sambar rice

or rasam rice.






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