Elephant Yam Fry Recipe / Yam Fry Recipe / Senai Kizhangu Varuval /Frozen Yam Varuval Recipe

Senai Kizhangu/Elephant Yam is one of my most favorite vegetable. Mom makes this varuval super crispy and tasty. After moving to US, I missed this vegetable a lot. Recent years was happy to get Frozen Yam in nearby Grocery stores. Frozen Yam will be cubed into big chunks, if you are making puli kuzhambu then you can use it as chunks but for Fry/Varuval it need to be sliced thinly. Preparation of Yam is must to avoid itching and irritation, Some Yams gives itchy & irritation so it is always best to soak the cut Yam pieces in Turmeric -Tamarind water prior to cooking. Now off to the recipe..

Yam Fry Recipe/Senai Kizhangu Varuval

Prep Time : 15-20 Minutes | Cook Time : 15-20 Minutes

Recipe Category : Side Dish | Serves 2-3

Ingredients

1. Yam/Senai Kizhangu  200gm
2. Turmeric Powder 1/4 tsp
   
3. Tamarind Paste  1/2 tsp(dissolved in 1/4 cup water)

For Fry

1. Peanut Oil    2 Tbsp + 3 tsp
2. Mustard seeds   1/2 tsp
3. Fennel seeds/Sombu  1/2 tsp
4. Curry leaves    1 sprig
5. Green chilli 1 no.(optional)
6. Turmeric powder  1/4 tsp
7. Chilli Powder    1 and 1/2 tsp
8. Hing     1/4 tsp or less
9. Sambar Powder    2 tsp
10. Salt   to taste
11. Cilantro  few finely chopped for garnishing

Notes:
I prefer Peanut oil for fry/varuval, but you can use any.
For a safer side, I prefer to soak the yam for at least 15 minutes in Turmeric-Tamarind water before cooking. 
Frozen Yams(check for Vadilal Brand) takes less minutes to cook, If using fresh Yam you may need to blanch or half cook Yam pieces before frying.
I used Shakthi Brand Sambar powder here, you can use Homemade or other brands too.
You can also add 1-2 piece of crushed garlic, if using fry them along with curry leaves.

Method

• If using Frozen Yams, Thaw them first and then cut the thick chunks to thin pieces and transfer it to a bowl.
• Now add turmeric powder, tamarind water mix everything well and let it sit for 15-20 minutes.
• After that add enough water, rinse well and drain it using a colander and wash thoroughly.
• Drain all the excess water, if needed wipe with paper towel.
• Now heat oil in an iron kadai or heavy bottomed pan, when its hot add mustard seeds, fennel seeds let it splutter, and then add curry leaves & green chilli fry well.
• After that add washed & drained Yam pieces stir fry nicely for 5 minutes.
• Then add 2-3 tbsp of water mix and cook covered for 7-8 minutes. Now and then open the lid and give a nice stir.
• Cook covered until the yam pieces are soft and cooked well. The un cooked yams will gives itchiness to throat and won't be tasty.
• So cook until its soft and done, now add turmeric powder, chilli powder, hing, enough salt and mix everything well.
• Turn the heat to low and stir the yam for couple of minutes.
• Then add sambar powder and mix everything well, check for salt & seasoning, if needed add extra.
• After that add 3 tsp oil and roast everything well in medium heat for 2 minutes.
• Once it add some finely chopped cilantro and mix well and switch off the stove.
• Let the Yam Fry sit in the kadai for few more minutes. After that transfer the Yam Fry to serving bowl and serve as an accompaniment for any Variety Rice or just Rasam & Rice.