Senai Kizhangu Poriyal Recipe (Yam Poriyal)
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.
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
Serving: 1servingsCalories: 158kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 589mgPotassium: 637mgFiber: 3gSugar: 0.4gVitamin A: 144IUVitamin C: 33mgCalcium: 22mgIron: 1mg
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