Senaikizhangu Varuval / Elephant Yam Roast

Senaikizhangu Varuval / Elephant Yam Roast

Karunaikizhangu Varuval:

Senaikizhangu Varuval/ Yam Koora/ Fried Yam. Meen Padhathil Senaikizhangu varuval.


Yam 1 small portion – peeled and sliced
Garlic 2 (nearly 15 cloves)
Tamarind paste 1/4 spoon
Red chili powder 1 spoon
Ground Black pepper 2 spoons
Ground cumin powder 2 spoons
Turmeric powder 1/2 spoon
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Asafoetida 1/4 spoon
Curry leaves 1 cup
Oil 1/4 cup.


1. In a deep, heavy bottomed vessel add 1/2 cup of water. When the water is warm…add enough salt, turmeric powder, chili powder, pepper powder and cumin powder.

2. To this masala add sliced yam and cook with lid. Sim cook with lid. Never add extra water to this. The yam should be semi done by now…but still intact in shape.

3. When the vegetable is almost cooked without leaving any water. Add Tamarind paste and toss them to all sides with spatula. While using spatula make sure of not flaking the veggie slices. Better to have wooden spatula.

4. In a deep frying pan…add oil. Preferably iron wok! When the oil is hot enough. Add Mustard seeds, cumin seeds, curry leaves, asafoetida, garlic. Fry them for a while and add cooked yam. Do not cover them now. Maintain the stove in low heat.

5. Let the yam get well fried the other side too. It should be crispy outside and yet bajji like inside. I like the burnt flavour…always leave them to go char…intentionally.

Serve best with simple Dal rice, Curd rice or Rasam rice.


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