Senai kizhangu varuval (Yam fry/roast/chops) is a quick and simple dish pairs well with Rasam Rice, Sambar rice, Curd Rice and Variety Rices. The yam is sliced and shallow fried till it's nice crisp along with some spices. It is one of the best way to consume this vegetable as it is tasty, crunchy and at the same time healthy as it is not deep fried. The Yam is a great source of vitamin C, fiber, potassium, manganese, copper, and antioxidants. The Yam has various health benefits and may boost brain health, reduce inflammation, promote weight loss, and improve blood sugar control. The Yam is a great vegetable to include in your diet in both sweet and savory dishes, and it is easy to prepare.
PREPARATION TIME : 10 minutes
COOKING TIME : 15-20 minutes
INGREDIENTS:(serves 4 persons)
- Senai kizhangu/Yam - 500 g
- Ginger garlic paste - 2 spoons
- Sambar powder - 3 spoons
- Kashmiri red chilli powder - 1 spoon
- Garam masala - 1/2 spoon
- Turmeric powder - 1/2 spoon
- Corn flour - 2 spoons
- Maida - 1 spoon
- Thick Tamarind paste - 150-200 ml
- Gingely oil - 2 spoon
- Water - 250 ml
- Oil for shallow frying
- Salt
DIRECTIONS:
1. Prepare thick tamarind paste by soaking small lemon sized-tamarind in 200 ml hot water for 10-15 minutes. Squeeze the tamarind well and remove the extract.
1. Peel the skin of yam/senai kizhangu. Apply some oil in hand and slice yam into 1/2 cm thick pieces of your desired length. (Tip: Apply oil in hand before slicing yam to avoid itching.)
2. In a mixing bowl add cornflour, maida, turmeric powder, garam masala, kashmiri red chilli powder, sambar powder, ginger garlic paste, 2 spoons of gingely oil and salt. Gradually add thick tamarind paste and mix well. The paste for marination is ready. (Note: Do not add water. The paste should be slightly thick.)
3. Marinate all the sides of the yam with the paste. Let it rest for 30-45 minutes.
4. Heat oil in pan or tawa. Once the oil is heat arrange the marinated pieces of yam. (Tip: Use non-stick tawa or pan, to avoid yam sticking to the pan.)
5. Fry the yam pieces for 5-8 minutes on each sides in a low flame, until it turns brown and crispy. (Tip: use two fork for turning yam to other side. Keep an eye on it, to avoid burning.)
6. Remove to plate, Serve hot and Enjoy!
=> You can store the marination paste for 1 week in refrigerator, and try with veggies like vazhakai (raw banana) and potato.
=> The specified amount of spiciness is sufficient for me. If you wish more or less spicy you can adjust the quantity of spices accordingly.
=> I used kashmiri red chilli powder for colour. You can skip it.
=> I used sambar powder. You can replace with 2 spoons of red chilli powder and 3 spoons of coriander (dhaniya) powder.
=> Some feel itchy of throat/tongue while consuming yam. The tamarind paste avoids itchiness. So do not skip it.
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