Yam Poriyal, also known as Elephant Yam Stir Fry or Chena Kizhangu poriyal. It is a flavorful South Indian side dish made using cubed and cooked elephant yam sauteed with simple indian spices.
This yam poriyal goes good with rice and sambar, rasam, or curd rice. This easy yam poriyal recipe is not only delicious it also has with fiber and essential nutrients in it. This easy poriyal recipe is perfect for a vegetarian South Indian lunch, and easy lunchbox recipes.
Senai Kizhangu Poriyal
Love Love Love this poriyal. It is really simple to make but taste so yummy. I had consumed tons and tons of this after my post pregnancy. This is one super dish to increase your breast milk, so good for lactating moms. You can add chilli powder to this, but i love it with pepper powder. This poriyal taste great with rasam rice or any mild kuzhambu. You can check out my other poriyal recipes too.
About Senai Kizhangu Poriyal
The yam poriyal recipe is a quick and delicious South Indian side dish which has the earthy flavor of elephant yam. The delicious recipe is simple, which uses the basic ingredients which are available in our pantry, but the taste it delivers is simply awesome. This deliciously crispy and mildly spicy dish goes beautifully with hot rice and dal or rasam.
This yam poriyal recipe is especially popular for its crispness texture and ease of preparation. This is a kind of dish which is light yet satisfying for our soul. The recipe can be made ahead and reheated. It suits for busy schedules or lunchbox meals.
Similar Recipes
Why this recipe work?
Goes good with many dishes: This yam poriyal is great with rasam, sambar, or curd rice. It shows its versatility.
Why I love this recipe - Each bite of this yam poriyal has that gentle heat and slight crispiness. Which I crave for. Even plain rice feels more exciting when this yam poriyal is on the plate. Everyone on the family loves this side dish. This poriyal is a shallow fried dish. So it is light on the stomach, yet filling enough to feel satisfied.
Healthy side dish: Yam is rich in fiber, low in fat, and also good for digestion, which makes the dish both nutritious and tasty.
Best texture: Even the shallow pan-frying the yam gives a golden crust without excess oil. Which is good for health and makes us to feel lighter.
Ingredients
Elephant Yams: The main ingredient of the poriyal. The yam becomes soft when boiled and turns crisp when sauteed.
Turmeric Powder: This gives the yam a golden color and helps to remove any itchiness.
Oil: Which is used to fry and season the yam. It helps the spices stick well to the yam.
Mustard Seeds: This gives a strong and nutty aroma to the poriyal.
Curry Leaves: This adds a unique South Indian touch and good flavor to the poriyal.
Black Pepper Powder: Which gives a bold and spicy kick to the poriyal.
Hacks
- Soak yam cubes in tamarind water before boiling. It reduce itchiness of the yam and enhance flavor of the dish.
- Add crushed garlic along with curry leaves for an extra flavor for the dish.
- Air fry the boiled yam for a healthier and crispy version with minimal oil.
- Use a non-stick or cast-iron pan to prevent sticking and to get a nice roasted finish.
- Don't overcrowd the pan while frying. It makes the each piece of the yam crispy.
Senai Kizhangu Poriyal (Step by Step Pictures)
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| Cube yams and wash them well |
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| Add it to a pot and cover it with water |
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| Sprinkle in some salt |
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| Some turmeric powder |
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| Cook till they are tender |
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| Drain them |
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| Now take your other ingredients |
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| This is your cooked yams |
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| Heat oil in a kadai |
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| Crackle mustard and curry leaves |
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| let them sizzle |
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| Add in cooked yams |
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| some salt |
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| toss well |
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| Let it cook on a medium heat for a while till it get crispy |
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| Now add in some pepper powder |
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| toss once and switch off the heat |
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| Done |
Expert tips
- Avoid the yam which has black spots. The yam mushroom be firm.
- Don't overcook the yam. It makes the vegetable mushy.
- Always cook on medium flame. It allows the yam to brown slowly without burning.
- Toss the yam gently. Which gives an even roast without breaking the yam pieces.
- Use wide pan for even frying which makes yam cook properly and crispy.
Variations
Yam Fry Recipe: A crispy and spicy side dish made with thinly sliced yam which is marinated in spices and shallow-fried in a pan until golden brown. It's a perfect match for sambar or rasam rice.
Senai Kilangu Varuval Recipe: This is a dry roast dish where yam slices are seasoned with chilli powder , turmeric powder, some spices and then pan-fried until crisp. It has a bold flavour and it is great with curd rice or any mild curries.
Potato Poriyal Recipe: It is a simple South Indian side dish made using boiled potatoes, mustard seeds, curry leaves, and mild spices. It's a kid-friendly dish that pairs well with almost any South Indian meal.
Vazhakkai Poriyal Recipe: Which is made with raw banana, this dish is mildly spiced and stir-fried until tender. It has a slightly starchy texture and is a common everyday side in Tamil homes.
Cheema Chakka Poriyal Recipe: This is a Kerala-style stir-fry. In this tender jackfruit cooked with coconut, curry leaves, and minimal spices. It's flavorful, fibrous, and best served with steamed rice.
FAQ
Q: Can I make this dish without boiling yam?
No, boiling is important to soften the yam and remove its natural itchiness.
Q:What can I do if the yam feels itchy while cutting?
Apply a little oil on your hands or wear gloves while cleaning and cutting the raw yam.
Q:Why does my poriyal turn soggy?
Make sure to drain the water after boiling and cool the yam completely before frying.
Q:Can I add other vegetables to this poriyal?
This is traditionally a single-vegetable dish, but you can mix in potatoes or raw banana if you want.
Q: Can I use leftover boiled yam?
Yes, this poriyal works great with leftover boiled yam from the fridge.
Q: Can I make it in advance for a party?
Yes, just reheating the poriyal before serving has tge best taste and texture.
Q: Is this recipe kid-friendly?
Yes, you can reduce the pepper and make a mild version for children.
Q: What makes this different from yam fry?
Poriyal is a stir-fry made with cooked yam, while yam fry is a shallow or deep-fried version with spices.
More Chena Kizhangu Recipes
📖 Recipe Card
Senai Kizhangu Poriyal Recipe (Yam Poriyal)
Equipment
- Cast Iron Kadai or Skillet
- Cooking pot
Ingredients
For Boiling Yam
- 2 cups Elephant Yam | Senai Kizhangu peeled and cubed
- 1 teaspoon Turmeric Powder
For Tempering
- 2 tablespoon Groundnut Oil
- 1 teaspoon Mustard Seeds
- 2 sprig Curry leaves
- 1 teaspoon Salt or to taste
- 1 teaspoon Black Pepper Powder to taste
Instructions
- Pre-prep: Peel the yam and cut it into small cubes. Wash the yam cubes thoroughly in water to remove any dirt.
- Pre-Cook : Add the yam, turmeric powder and salt to a kadai, cover it with water. Boil the yam until it turns soft but not mushy. Drain the water completely and set the cooked yam aside.
- Making: Heat oil in a cast iron pan or non stick kadai. Add in mustard seeds and let them splutter. Add in curry leaves. Toss the cooked yam pieces and sprinkle a little salt if needed. Toss the yam well and saute it on medium heat until the yam turns golden and crispy. Sprinkle black pepper powder and mix well. Turn off the heat and serve the hot poriyal with rice.
Nutrition
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Anonymous
Very nice receipe...
Shreya
Yummy. Do we use the same process for red chilli powder.