Senaikizhangu(Yam) Fry is one my most favourite dish. If not properly cooked, it may cause itchiness in our tongue. It is a great combination for any variety rices.

Senaikizhangu(Yam) Fry
Senaikizhangu(Yam) Fry

Preparation Time15 mins
Cooking Time 30 mins

Turmeric powder1/2 teaspoon
Red chilli powder1 teaspoon
Tamarind thick extract1 Tablespoon
Fennel Powder1/2 teaspoon
Gram Flour(Kadali mavu)1 tablespoon
OilFor Frying
SaltTo Taste

  1. Peel the skin of the yam and clean it in water and cut it into thick slices

  2. Mix the tamarind extract with 1 cup of water and add turmeric and keep it in flame. Add the sliced yam and parboil. Do not over cook the yam as it becomes tender and will get clumpsed while frying in oil

  3. Once the yam is parboiled, spread it in a plate and add gram flour, fennel powder, red chilli powder, salt

    1. Mix well by adding little water(just sprinkle!) so that all the powders are coated evenly on each piece of yam

  4. Heat a tawa, and spread the oil. Place the yam coated slices(8-10 at a time) and allow it to cook till we get brown spots on one side

  5. Gently turn the slices to other side to cook evenly. Keep the flame in medium and cook the remaining pieces

  6. The yummy spicy Senaikizhangu(Yam) Fry is ready to serve with rice. I always like to have with Lemon rice, Puliyodhara/Garlic kuzhambu and lemon rasam
Senaikizhangu(Yam) Fry
Senaikizhangu(Yam) Fry

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  1. Usually am not fan of senaikizhangu.. but it makes me very drool...

  2. perfect little snack , new to me , bookmarked

  3. In Maharashtrian cuisine, there is a similar dish called 'kaap' which can be made from suran, brinjal and raw banana. My wife usually makes with raw banana. Immerse slices of raw banana in water, remove and spread in plate. Make a dry mixture of turmeric, salt, chilly powder and rice flour. Take the raw banana slices and dab the slice in the mixture so that they are evenly spread on both the sides. Shallow fry in low heat. It goes well with plain dal, sambar rice, or just as a simple snack.

    1. Thanks for sharing Sundar. Will surely give a try and post the recipe soon...