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.
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
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.