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    Home » Recipes » Accompaniments

    Senai kizhangu curry | Elephant yam Recipes

    July 25, 2014 by Raks Anand 12 Comments / Jump to Recipe

    Senai kizhangu curry is a simple stir fry made with chopped elephant yam cooked along with spices. Perfect accompaniment for South Indian lunch.

    senai kizhangu curry

    I never realized that I loved this senai kizhangu curry when they used to serve in our lunch at our hostel mess (SRC, Trichy).

    But after I finished my studies, when ever I used to remember this curry I started to crave for this.

    We never made it this way in our home. We make senai kizhangu in dosai kal (Elephant yam roast recipe) otherwise a curry similar to that and mami makes this senai kizhangu chips every time.

    So I always wanted to try this at home. Since vj is not a big fan of this, I never buy elephant yam.

    This time, I really wanted to try this, so bought and made this curry. It was different from what I used to eat at my hostel, as I made it in my way.

    I loved the lunch with this curry and will make it often here after when ever I get a chance.

    By curry, I mean the South Indian style 'kari' or a dry stir fry and not a gravy.

    elephant yam stir fry

    Instructions

    1. Soak tamarind in hot water for 30 minutes and extract juice. Peel off the skin of the yam and chop it finely as shown in the picture.
    cut senai kizhangu for curry

    2. Wash it with water and boil with salt, turmeric and tamarind water. Cook until done.

    cook

    3. Drain and keep aside. Heat a pan with oil and temper with the items given under ‘To temper’ table, in order.

    temper

    4. Add cooked yam, sambar powder, fennel powder and sprinkle little water. Mix well.

    Fry for 2 minutes and drizzle over some oil while turning. When the masala powders wafts aroma, transfer to the serving bowl.

    senai kizhangu curry

    Notes

    • Buy elephant yam and let it sit in shelf for few days to avoid too itchy yam. As it gets older, less its itchy property.
    • While chopping, you can smear your hands with oil or lemon juice to avoid itchy feeling.
    • Cooking in tamarind water is must to avoid itchiness.
    • You can temper with fennel and avoid the powder.
    • Instead of sambar powder, you can replace it with red chilli powder 1 teaspoon and coriander seeds powder ½ tsp.
    • If you dont like fennel smell, avoid it and add a pinch of asafoetida powder while tempering.

    Serve as accompaniment for rice. Goes well with any sambar and rice.

    senai kizhangu stir fry
    Senai stir fry
    senai kizhangu curry
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    Senai kizhangu curry

    Senai kizhangu curry is a simple stir fry made with chopped elephant yam cooked along with spices. Perfect accompaniment for South Indian lunch.
    Course Side Dish
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 20 minutes
    Soaking time 30 minutes
    Cup measurements

    Ingredients

    • 1 & ½ cup Senai kizhangu chopped (elephant yam)
    • 1 & ½ Sambar powder
    • ½ teaspoon Fennel seeds powder
    • ¼ teaspoon Turmeric powder
    • 1 teaspoon Tamarind tightly packed
    • Salt

    To temper

    • 2 tablespoon Oil - 2 tbsp
    • ½ teaspoon Mustard
    • 2 teaspoon Urad dal
    • 1 sprig Curry leaves
    Prevent your screen from going dark

    Instructions

    • Soak tamarind in hot water for 30 minutes and extract juice.
    • Peel off the skin of the yam and chop it finely as shown in the picture.
    • Wash it with water and boil with salt, turmeric and tamarind water. Cook until done.
    • Drain and keep aside. Heat a pan with oil and temper with the items given under ‘To temper’ table, in order.
    • Add cooked yam, sambar powder, fennel powder and sprinkle little water. Mix well.
    • Fry for 2 minutes and drizzle over some oil while turning.
    • When the masala powders wafts aroma, transfer to the serving bowl.

    Notes

    • Buy elephant yam and let it sit in shelf for few days to avoid too itchy yam. As it gets older, less its itchy property.
    • While chopping, you can smear your hands with oil or lemon juice to avoid itchy feeling.
    • Cooking in tamarind water is must to avoid itchiness.
    • You can temper with fennel and avoid the powder.
    • Instead of sambar powder, you can replace it with red chilli powder 1 teaspoon and coriander seeds powder ½ tsp.
    • If you don't like fennel smell, avoid it and add a pinch of asafoetida powder while tempering.
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    Reader Interactions

    Comments

    1. Ramya Venkateswaran

      July 25, 2014 at 10:27 am

      my favorite varuval

      Reply
    2. Daily Meals

      July 25, 2014 at 10:42 am

      Hi! Haven't tasted it...looking yummy...

      Reply
    3. jeyashri suresh

      July 25, 2014 at 12:15 pm

      This is my favorite, suresh doesn't like this much and i always make this only for me. Beautiful clicks

      Reply
    4. Durga Karthik.

      July 25, 2014 at 2:12 pm

      Senai kizhangu masiyal is also a good recipe.

      Reply
    5. esther

      July 26, 2014 at 7:18 am

      My favourite. Superb clicks as usual..

      Reply
    6. Kurinji

      July 26, 2014 at 8:45 am

      my huby's fav one...looks yummy...

      Reply
    7. Anonymous

      July 26, 2014 at 10:10 pm

      Tradotional and yummy side dish

      Reply
    8. kutty

      March 15, 2015 at 4:00 am

      very nice

      Reply
    9. Dp :-)

      August 05, 2015 at 5:41 pm

      Nice one, raks! What is the reason behind boiling it in tamarind water instead of normal water?
      -Divya

      Reply
    10. Raks anand

      August 05, 2015 at 5:49 pm

      It removes the itchy property in the senai kizhangu

      Reply
    11. Girish

      November 07, 2015 at 4:33 am

      Hi Raji, Just an add-on.... Adding coconut oil at the end, before bringing it off the stove gives a divine taste to this Senai curry. Do try it. Preetha

      Reply
    12. S&Scancook..!!

      February 17, 2017 at 2:36 am

      Another shortcut is to cook entire yam with skin in cooker 1 whistle. The skin peels off super quick. No itching and Can be chopped in a jiffy. Since cooker is shut off in 5 mins the senai ia swmicooked and just do tadka with spices n cover for few mins

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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