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Senaikizhangu Varuval Recipe | CraftMyMeals | CraftMyMeals

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Recipes
Senaikizhangu Varuval

south_indianmediumveganvegetariangluten-freedairy-free

nut-free

kosher

mediterranean

Senaikizhangu Varuval

Popularity

2.0

Taste Score:7/10

Crispy on the outside, soft on the inside, this South Indian yam fry is a flavor explosion. Elephant foot yam is perfectly spiced and shallow-fried to create a delicious and easy side dish that pairs wonderfully with sambar or rasam rice.

Prep15m

Cook25m

Servings4

Serving:1 cup

215 cal

Ingredients

For 4 servings

500 g Elephant Foot Yam (Also known as Senaikizhangu)
4 cup Water (For boiling the yam)
0.5 tsp Salt (For boiling water)
1 tbsp Lemon Juice (Prevents throat itchiness from the yam)
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference)
2 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Ginger Garlic Paste
2 tbsp Rice Flour (For extra crispiness)
0.33 cup Vegetable Oil (For shallow frying)
1 sprig Curry Leaves (About 10-12 leaves)

Nutrition per Serving

215

Calories

Protein

40g

Carbs

Instructions

1
Prepare the Yam
- It's highly recommended to wear gloves while handling raw yam to prevent skin irritation.
- Peel the thick outer skin of the elephant foot yam. Chop it into uniform 1-inch cubes.
- Rinse the cubes thoroughly under cold running water to remove any excess starch and dirt.
2
Boil the Yam
- Place the yam cubes in a medium-sized pot. Add 4 cups of water, 0.5 tsp of salt, and the lemon juice. The lemon juice is crucial to neutralize the compounds that can cause throat itchiness.
- Bring the water to a rolling boil over high heat.
- Reduce the heat to medium and cook for 10-12 minutes until the yam is just tender. It should be easily pierced with a fork but still firm enough to hold its shape.
- Immediately drain the yam in a colander and let it cool and steam dry for about 10 minutes. This helps in achieving a crispier texture.
3
Marinate the Yam

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25 min

263cal

7gprotein

About This Senaikizhangu Varuval Recipe

This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 214.72 calories per serving with 2.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.

Fat

Fiber6g

Sodium63mg

Potassium576mg

Phosphorus55mg

Know more about our calculations

In a large mixing bowl, add the cooled yam cubes.

Sprinkle turmeric powder, red chili powder, coriander powder, garam masala, ginger garlic paste, rice flour, and the remaining 0.75 tsp of salt over the yam.

Gently toss everything together with your hands or a spatula until each cube is evenly coated with the spice mixture.

Let the yam marinate for at least 10-15 minutes to allow the flavors to meld.

Shallow Fry the Varuval

Heat the vegetable oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
Once the oil is hot, carefully place the marinated yam pieces in a single layer. Do not overcrowd the pan; fry in two batches if necessary.
Fry for 5-7 minutes on one side until golden brown and crisp. Flip the pieces and fry for another 5-7 minutes on the other side.
In the last minute of frying, add the curry leaves to the pan. They will splutter and turn crisp, infusing the oil with their aroma.
Once all pieces are deep golden brown and crispy on all sides, remove them from the pan.

Serve

Place the fried yam on a plate lined with a paper towel to absorb any excess oil.
Serve the Senaikizhangu Varuval hot as a delicious side dish with sambar rice, rasam rice, or curd rice.

Pro Tips

1Do not over-boil the yam. It should be cooked but firm. Mushy yam will not fry well and will absorb too much oil.
2Ensure the boiled yam pieces are relatively dry before marinating. Pat them with a paper towel if needed.
3For an even crispier coating, you can substitute half the rice flour with an equal amount of cornstarch.
4Maintain a consistent medium-high heat while frying. If the heat is too low, the yam will absorb oil and become soggy. If it's too high, the spices will burn before the inside is heated through.
5Always fry in a single layer. Overcrowding the pan will cause the yam to steam instead of fry, resulting in a soft texture.

Recipe Variations

Healthier Version

For a lower-oil version, marinate the boiled yam as directed and cook in an air fryer at 190°C (375°F) for 15-20 minutes, shaking the basket halfway through, until crispy. You may need to spray with a little oil.

Spice Blend

You can add 1/2 teaspoon of fennel powder (saunf) and a pinch of asafoetida (hing) to the marinade for a different flavor profile.

Baked Version

Preheat your oven to 200°C (400°F). Arrange the marinated yam on a baking sheet lined with parchment paper. Drizzle with a little extra oil and bake for 20-25 minutes, flipping halfway, until golden and crisp.

Health Benefits

🌾

Rich in Dietary Fiber

Elephant foot yam is an excellent source of dietary fiber, which aids in digestion, promotes regular bowel movements, and contributes to a feeling of fullness, potentially helping with weight management.

✨

Good Source of Potassium

This root vegetable is rich in potassium, an essential mineral that helps regulate blood pressure, maintain fluid balance, and support proper nerve and muscle function.

✨

Contains Essential Minerals

Senaikizhangu provides important minerals like magnesium, phosphorus, and zinc, which are vital for bone health, energy metabolism, and immune system support.

Frequently Asked Questions

Why does my throat feel itchy after eating elephant foot yam?

Elephant foot yam contains calcium oxalate crystals, which can cause itchiness in the throat and mouth. Boiling it with an acidic ingredient like lemon juice or tamarind effectively neutralizes these compounds, making it safe and pleasant to eat.

Is Senaikizhangu Varuval healthy?

It has both healthy and less healthy aspects. The elephant foot yam itself is a great source of dietary fiber, potassium, and other minerals. However, this recipe involves shallow frying, which adds a significant amount of oil and calories. It's best enjoyed in moderation as part of a balanced meal.

How many calories are in one serving of Senaikizhangu Varuval?

One serving of this Senaikizhangu Varuval contains approximately 170-190 calories, primarily from the yam (carbohydrates) and the oil used for frying (fats).

Why isn't my varuval crispy?

The most common reasons are over-boiling the yam, not drying the pieces enough before frying, or overcrowding the pan. Ensure the yam is just fork-tender, let it steam dry after draining, and always fry in a single layer to allow moisture to escape.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. The varuval will lose its crispiness. To reheat and bring back some crunch, warm it in a hot pan for a few minutes or use an air fryer at 180°C (350°F) for 3-5 minutes.