Senai Kilangu Varuval Recipe with step by step pictures. Spicy and tasty Chenai Kizhangu Fry which taste amazing.
Senai Kilangu Varuval
Yam masala roast is a dish which i made yesterday and it was pretty simple to make, but taste really delicious. This taste great when served with rice and any gravy like sambar, rasam or even curd. Hope you will give this a try and let me know how it turns out for you.
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📖 Recipe
Senai Kilangu Varuval Recipe | Senai Kilangu Roast Recipe | Yam Roast
Ingredients
- Elephant Yam - 2 cups peeled and cubed
- Salt to taste
- Turmeric Powder - 1 tsp
- Water as needed
- Oil - 1 tblspn + 1 tblspn
- Fennel Seeds / Sombu / Saunf - 1 tsp
- Cinnamon / Pattai - 1 small piece
- Green Chilli - 2 chopped
- Curry leaves - 1 sprig
- Chilli Powder - 1 tsp
- Garam Masala Powder - 1 tsp
- Salt to taste
- For Blending:
- Onion - 1 medium size chopped
- Tomatoes - 1 medium size chopped
- Garlic - 2 peeled
Instructions
- Take yam, salt, turmeric and water in a sauce pan. Cook till yam is done. Drain and set aside.
- Take grinding ingredients in a blender and puree till smooth.
- Heat 1 tblspn oil in a nonstick pan, add yam and fry till golden. Drain and set aside.
- In the same pan, take little more oil and crackle fennel seeds, cinnamon, curry leaves and green chillies.
- Add in pureed masala and mix well.
- Now add in salt, chilli powder, garam masala powder and mix well.
- Add in water and bring it to a boil.
- Add in yam and cook that on high heat till water dries and the yam gets coated with the masala and gets roasted.
- Serve.
Version 1: Senai Kilangu Varuval Recipe (with tomatoes)
Version 2: Senai Kilangu Varuval (with Onions)
Chena Kilangu is the most loved veggie of mine. I love it so much, You could give this whatever twist you like, it still taste great. I feel like this is kind of a meaty veg. And it can take whatever masala you put to them beautifully. You can check out my Masala coated yam fry & Yam chops..Amma makes a simple yam pepper poriyal which is great for lactating moms which i am taking most of the days in a week. They taste yummy too, i will post that soon. So try this and let me know if you try it..
Preparation Time : 10 mins
Cooking Time: 30 mins
Serves : 3 to 4
Ingredients for Senai Kilangu Varuval
- Yam / Chena Kilangu - 3 cups thinly sliced
- Oil - 3 tblspn
- Fennel Seeds / Sombu / Saunf - 1 tsp
- Onions - 1 large sliced thinly
- Green Chilli - 2 slit
- Ginger Garlic Paste - 1 tblspn
- Chilli powder - 2 tsp
- Turmeric powder - 1 tsp
- Salt to taste
How to Make Senai Kilangu Varuval
- Take sliced yam in a bowl, cover it with water, add salt to it and mix well. Cook this till the yam is tender. Drain and set aside.
- Heat oil in a kadai. Add in fennel seeds and let them sizzle.
- Now add in onions, chillies and toss well. Cook for few mins till it is light golden.
- Now add in ginger garlic paste and saute for a min.
- Add in salt, chilli and turmeric powder. Saute for a min.
- Now add in the cooked yam and mix well.
- Cook this on medium heat till it is nice and crisped up.
- Serve with rice.
Pictorial:
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Take all your ingredients |
Version 3: Senai Kilangu Varuval (with fried senai kilangu)
Elephant yam is a beautiful veggie, which can be transformed into so many types of amazing dishes. It can withstand to any strong flavour and spices. This recipe is one of the heavily spiced dish which turns beautiful at the end. I bet you would have never tasted this dish before. It is very easy to prepare, the one hard step is preparing the yam, it needs to be boiled and fried before using it in the dish.
You can pair this with rice and rasam. I love to have it with lemon rice or curd rice.
Preparation Time : 10 mins ( preparing yam )
Cooking Time : 45 mins
Serves : 5 to 6
Ingredients for Yam Varuval
- Elephant yam - 1 medium size
- Oil - 3 tblspn + for deep frying
- Fennel Seeds / Saunf / Sombu - 1 tblspn
- Cinnamon Stick / Pattai - 1 small stick
- Onion - 2 large sliced thinly
- Green Chillies - 3 slit
- Curry leaves - 1 spring
- Ginger Garlic Paste - 2 tblspn
- Chilli powder - 1 tsp
- Coriander powder / Malli podi - 1 tblspn
- Cumin Powder / Jeera podi - 1 tsp
- Turmeric powder / Manjal podi - 1 tsp + 1 tsp for yam
- Pepper powder - 1 tsp
- Garam Masala powder - 1 tsp
- Tomato - 3 medium size pureed
- Salt to taste
How to Make Senai Kilangu Varuval
- Peel and chop yam into small cubes. wash them well and add it to a sauce pan. Cover it with water and add in salt and turmeric powder. Bring it to a boil and cook it for 15 to 20 mins till the yam is cooked and tender.
- Now drain the water and deep fry them in hot oil till they are lightly golden and crisp. Drain them and set aside.
- Now make the masala. Heat oil in a kadai.
- Add in fennel and cinnamon stick.
- Now add in onions, curry leaves and green chillies. Saute for 5 to 6 mins till they are translucent.
- Now add in ginger and garlic paste. Mix well for a min.
- Add in salt and all the spice powders. Give them a good mix.
- Add in tomato puree and cook for 5 mins till oil separates.
- Now add in the fried yam and toss well with the masala.
- Serve this with rice.
Pictorial:
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Take your yam |
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Peel em |
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Cut them into pieces |
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Cube them |
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Wash them well |
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Add salt and turmeric to them |
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Cover them with water |
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Boil them |
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Drain them |
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Heat oil for deep frying |
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Fry the yam |
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Drain when golden |
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Set aside |
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Now take all other ingredients |
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These are the spices which you need |
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Heat oil in a kadai |
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Add fennel and cinnamon stick |
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Add in onions, green chilli and curry leaves |
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Saute them well |
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Add ginger garlic paste |
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Salt |
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spices |
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some more spices |
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give them a good mix |
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drop the pureed tomatoes in |
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mix them well |
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Pour enough water |
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And mix them well |
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Add the fried yam |
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toss well |
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Enjoy.. |
Girinath Karthikeyan
NICE AARHI.....I LOVE IT.......