Monday, 10 November 2014

Senai Kizhangu Varuval / Elephant foot Yam tawa fry

Senai Kizhangu Varuval is a crispy side made with elephant yam. Yam pieces are par boiled with turmeric and tamarind and then coated with spices and shallow fried on tawa / pan until they are crispy and golden.
I love this fry with steamed rice and tomato rasam or sambar or curd rice. These stays crispy for a longer time and perfect to pack for lunch box.



  • 250 Grams of Senai Kizhangu / elephant foot yam
  • 1 Teaspoon Tamarind
  • 1 tablespoon Corn flour
  • 1 Teaspoon rice powder
  • 2 Teaspoons red chilli powder
  • 1/2 Teaspoon turmeric powder
  • 1/2 Teaspoon freshly ground black pepper
  • 1/4 Teaspoon freshly ground roasted cumin
  • Oil to fry
  • Salt to taste


1. Cut remove the hard outer skin of the yam. Wash it under tap water for few minutes. Pat dry with paper towel
2. Cut the yam into 1 inch squares. Cut them into little bit thick squares
3. In a pan, bring plenty of water to boil. When the water boils, add turmeric powder and tamarind. Season with salt
4. Now add the cut yam pieces in the boiling water and cook them for 5 to 6 minutes. Do not over cook the pieces, they will turn mushy. Yam should be soft , but still firm
5. Switch off the flame. Drain water completely and discard tamarind
6. In a large bowl, add corn flour, rice flour, red chilli powder, turmeric powder, black pepper, cumin powder and salt and add 2 tablespoons of water to make thin (runny) paste

7. Add the pre cooked yam pieces in the bowl and toss them gently such that all pieces are coated nicely with the masala
8. In a tawa/ pan heat oil for shallow frying the yam ( about 2 tablespoons)
9. When the oil is hot, place 10 to 15 pieces of masala coated yam in the tawa and let it for a minute
10. Flip yams one by one and carefully turn sides and fry the pieces on the other side too
11. Drain on a paper towel. Fry the remaining pieces in batches
12. Serve as a side with rice

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