Tuesday, March 4, 2014

Yam Tawa Fry (Senaikizhangu Varuval)

Yam or Senaikizhangu is a fiber rich and low in fat vegetable. It also is said to have essential fatty acids which increases the good cholesterol level in the blood. The low glycemic index benefits people with diabetes, the cooling effect that it causes on the body suits people with hypertension. We can prepare a variety of dishes like kootu, poriyal, masiyal, roast etc. using yam. Yam at times may have an itchy feel, this can be removed by adding tamarind juice while cooking the yam. Now to the recipe!


Senaikizhangu/Elephant foot yam - 1/4 kg
Tamarind - 1 tbsp, extracted thick
Chilli powder -1 tsp
Sambar powder -1 tsp
Cumin powder -1/2 tsp
Turmeric powder - 1/4 tsp
Kadalai mavu/besan/gram flour -1 tbsp
Hing - a pinch
Salt as per taste

  1. Peel the skin of the yam and wash well. Cut into thick slickes, it should not be too thin nor too thick. 
  2. Heat water in a pan, add the tamarind extract, turmeric and salt. When the water starts boiling add in the sliced yam pieces. Cook until they are 3/4th done i.e when you insert a knife or skewer it should come out without breaking the yam. Remove from water and place it in a plate. 
  3. Add the chilli powder, cumin powder, besan flour and hing to the cooked yam. Mix well so that it coats evenly. Sprinkle few drops of water if necessary. 
  4. Heat a dosa pan, drizzle few drops of oil all over and arrange the masala coated yam in single layer. Cook in medium flame until golden brown. Flip it to the other side and cook in the same way. 
  5. Repeat the same process for the remaining yam slices too. Serve as a side dish for sambar/rasam sadham.

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