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.
| Preparation Time | 15 mins |
| Cooking Time | 30 mins |
| Servings | 3 |
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| Senaikizhangu(Yam) Fry |
Ingredients:
| Yam(Senaikizhangu) | ½ |
| Turmeric powder | ½ teaspoon |
| Red chilli powder | 1 teaspoon |
| Tamarind thick extract | 1 Tablespoon |
| Fennel Powder | ½ teaspoon |
| Gram Flour(Kadali mavu) | 1 tablespoon |
| Oil | For Frying |
| Salt | To Taste |
For Seasoning: (Optional)
| Mustard Seeds | 1 Teaspoon |
| Fennel Seeds** | ½ teaspoon |
| Curry Leaves | Few |
** If you using fennel seeds for seasoning, then you can skip fennel powder
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| Senaikizhangu(Yam) Fry |
Method:
- Peel the skin of the yam and clean it in water and cut it into thick slices
- 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
- Once the yam is parboiled, spread it in a plate and add gram flour, fennel powder, red chilli powder, salt
- Mix well by adding little water(just sprinkle!) so that all the powders are coated evenly on each piece of yam
- 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
- Gently turn the slices to other side to cook evenly. Keep the flame in medium and cook the remaining pieces. If you want, finally season with mustard seeds and curry leave and add it to the fried yam.
- 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
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| Senaikizhangu(Yam) Fry |
