Name: Senai Kizhangu Varuval
Prep time: 10 min
Cook time: 20 min
Ingredients: 250 g yam; 2 tbsp oil; 3 tbsp Tamarind extract(a gooseberry-sized tamarind); 1/4 tsp salt; 3 tbsp grated coconut; 1/2 tsp fennel seeds; 1 tbsp chili powder

Spicy Yam roast recipe made with freshly ground Coconut masala and so delicious with Rasam Sadam or Sambar Sadam. Elephant yam is nothing but Senai Kizhangu in Tamil also Chenai Kilangu in the colonial language. Yam has lots of health benefits, a cheap tasty vegetable that you can make N number of dishes out of it. In all the above I love this Yam Roast recipe Amma’s Version in which she adds ground coconut paste very tasty and yummy side for Mor kuzhambu or Thakkali Kurma.

This is a simple Tamil-style yam fry/roast recipe that has very minimal ingredients. Diced potatoes are cooked with tamarind extract and then roasted on a heavy pan preferably cast iron with spices until they are golden brown and crispy. Very minimal spice powders, quick and simple recipe to make the best senai varuval recipe.

For more Yam(senai kizhangu) recipes you may wish to try Yam Chops, Yam Roast, Senai Kizhangu Kara Kuzhambu, Senai Masiyal.

Pre Cautions:

For some people, they may produce itching while cutting them in that case you can wear a clove or apply coconut oil on your hands and then chop them,
For some yam produce tongue itches while having that’s why we need to add tamarind extract while cooking. This will remove the tongue itches.

Important Tips and Notes For Making Spicy Yam Roast/Fry

Senai Kizhangu Varuval or yam is a simple and easy recipe that’s beginner-friendly but make sure you follow the steps given below otherwise it may turn mushy.
Dicing the yam into small cubes of even shape and size helps in achieving better results. otherwise while roasting some portions will be crispy and some not. for even roasting dice them evenly.
Don’t overcook the yay if you are cooking them in a pressure cooker just give one whistle not more than that.
Always pressure cooks them in tamarind extract after peeling off or dicing them, this helps remove the itchiness and makes the fry tasty.
Always roast the yam in a heavy pan preferably a cast iron skillet on medium flame stirring them occasionally.

Recipe Card:

Senai Kizhangu Varuval

Diced Yam cooked with Tamarind Extract and then roasted in Oil

Course Side Dish

Cuisine Indian

Keyword Senai kizhangu varuval, yam Roast

Prep Time 10 minutes

Cook Time 20 minutes

Ingredients

250 g yam
2 tbsp oil
3 tbsp Tamarind extract(a gooseberry-sized tamarind)
1/4 tsp salt
3 tbsp grated coconut
1/2 tsp fennel seeds
1 tbsp chili powder

Instructions

Dice the 250g yam into small cubes and wash well. Pressure cook it along with 3 tbsp of Tamarind extract(a gooseberry-sized tamarind) + ¼ tsp turmeric powder + salt.
Pressure cook it for one whistle, not more than that(it should cook 80%) Grind 3 tbsp coconut with ½ tsp fennel seeds, grind it to a smooth paste.
Heat a kadai with 2 tbsp oil, add the cooked yam, and roast in oil for a few mins, and then add the freshly ground coconut, 1 tbsp chili powder, salt. Roast it in medium flame till it turns golden.
That’s it finally add some curry lease roast well. Senai Varuval is ready to serve!

Senai Kizhangu Recipe Step by Step Pictures,

Dice the 250g yam into small cubes and wash well. Pressure cook it along with 3 tbsp of Tamarind extract(a gooseberry-sized tamarind) + ¼ tsp turmeric powder + salt.

Pressure cook it for one whistle, not more than that(it should cook 80%). Grind 3 tbsp coconut with ½ tsp fennel seeds, and grind it to a smooth paste. Heat a kadai with 2 tbsp oil, add the cooked yam, and roast in oil for a few mins.

Now add the freshly ground coconut, 1 tbsp chili powder, and salt. Roast it in medium flame till it turns golden. That’s it finally add some curry lease roast well. Senai Varuval is ready to serve!