Senai Kizhangu Varuval

Name: Senai Kizhangu Varuval
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g elephant foot yam (peeled and cut into small cubes); 1 pinch turmeric powder (for boiling); 1 tsp tamarind paste (mixed into the boiling water); 0.25 tsp salt (for boiling yam); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 2 pcs curry leaves; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch asafoetida; 600 ml water (for boiling)

RATING

4.5/5(78)

TASTE SCORE

7/10

A homestyle Tamil stir-fry made with elephant foot yam, gentle spices, and a crisp finish around the edges. It is earthy, lightly spicy, and pairs especially well with rasam rice, curd rice, or simple sambar.

PREP

15m

COOK

25m

SERVES

1 KATORI

220 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Peel and cut the yam.
Peel the elephant foot yam and cut it into small, even cubes so they cook evenly and crisp well later.
TIPRub a little oil on your knife and hands if the yam feels itchy to handle.
boil · ~12 min
Boil the yam until just tender.
1.Add water to a pot and bring it to a boil.
2.Add the yam, turmeric powder, tamarind paste, and salt.
3.Cook until the cubes are just tender but still hold their shape, about 8 to 10 minutes.
4.Drain the water well and let the yam sit for 2 minutes to dry slightly.
TIPDo not overcook the yam or it will break while frying.
temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add curry leaves and asafoetida and cook for a few seconds.
TIPUse a wide pan so the yam pieces get more direct contact with the heat.
saute · ~3 min
Add the spices and coat the yam.
Lower the heat and add red chili powder and coriander powder. Stir quickly, then add the boiled yam and the final pinch of salt. Toss gently until the pieces are well coated.
TIPAdd the spice powders on low heat so they do not burn and turn bitter.
fry · ~10 min
Cook until the edges turn crisp.
Cook the yam on medium heat, turning every couple of minutes, until the edges are browned and crisp and the masala clings well to the pieces.
serve
Serve hot.
Serve the Senai Kizhangu Varuval hot as a side with rice, sambar, rasam, or curd rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Parboil only until a knife goes in with slight resistance; fully soft yam will crumble in the pan.
2
After draining, let the yam steam off for a couple of minutes so the surface dries and crisps faster.
3
Use a wide, heavy pan and avoid overcrowding, or the yam will steam instead of getting browned edges.
4
Toss gently with a flat spatula so the cubes keep their shape while the masala coats evenly.
5
Add the chili and coriander powders on low heat and immediately follow with yam to prevent scorched spices.
6
If your yam feels itchy to handle, oil your hands and knife before peeling and cutting.
7
Leftovers re-crisp best in a skillet, not the microwave, which softens the edges.