Chenai Kizhangu Fry- Senai Kizhangu Varuval
Chenai Kizhangu Fry or Senai Kizhangu Varuval - A delicious recipe for pan roasted elephant foot yam made the Indian style. Vegan.
Servings: 3 persons
Ingredients
- Senai kizhangu Chenai/ Elephant yam 1/4 kg peeled and diced
- Curry leaves a sprig
- Chili powder 2 tsp
- Salt to taste
- Hing a small pinch
- Oil 2 to 3 tbsp
- Mustard seeds 1 tsp
- Urad dal 1 tsp
Instructions
- Pressure cook the diced yam with 1/2 c water for 2 whistles. Alternatively, you can cook this in an open pan. Combine the chopped yam with 2 to 3 c water and some salt. Cook this on medium flame till the yam is just fork tender.
- Once done, drain water completely.
- Heat oil in a pan.
- Pop the mustard seeds and add urad dal, hing and curry leaves.
- Once the dal turns slightly brown, add the cooked yam and mix gently.
- Bring the flame to the lowest and cook till evenly fried.
- Make sure you keep tossing and turning the yam in between but do this gently.
- This took me 20 mins approx.
- Once done, add salt and chili powder, mix well and cook further for a min on high flame.
Notes
1. Tender yams take lesser time to cook.
Always make sure you dont over cook the yam or the fry wont come out well.
Always make sure you dont over cook the yam or the fry wont come out well.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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