Senai Kizhangu Varuval
Diced Yam cooked with Tamarind Extract and then roasted in Oil
Prep Time 10 mins
Cook Time 20 mins
Course Side Dish
Cuisine Indian
- 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
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!
Keyword Senai kizhangu varuval, yam Roast