26 Feb 2013

Elephant Yam Fry | Karunai Kizhangu Varuval | Senai Kizhangu Varuval | கருணைக்கிழங்கு / சேனைக்கிழங்கு வறுவல்


Elephant Yam Fry / Karunai Kizhangu Varuval / Senai Kizhangu Varuval


Ingredients :

Elephant Yam Fry / Karunai Kizhangu Varuval / Senai Kizhangu Varuval

Elephant Yam / Karunai Kizhangu - 200 gm (chopped into bite size)
Turmeric Powder - 1/4 tsp
Oil - 2 tbsp
Salt to taste.

To Grind :

Fennel Seeds - 1/2 tsp
Ginger - 1"
Garlic - 6 Cloves
Dry Red Chili - 3 nos
Coriander Leaves - 1 tbsp (chopped)
Curry Leaves - 3 stks

Method :

Elephant Yam Fry / Karunai Kizhangu Varuval / Senai Kizhangu Varuval

Steps To Make Masala Elephant Yam Fry | Karunai Varuval :
  • First boil the elephant yam / karunai / senai kizhangu with turmeric powder, required salt and a cup of water until 1/3 done.
  • Drain the water and keep aside.

Elephant Yam Fry / Karunai Kizhangu Varuval / Senai Kizhangu Varuval

  • Meanwhile to make masala (shown in above image) grind the fennel seeds and dry red chili.
  • Then add ginger and garlic and again grind into coarsely.
  • Add coriander leaves and curry Leaves and grind it all and keep aside.

Elephant Yam Fry / Karunai Kizhangu Varuval / Senai Kizhangu Varuval

  • To make masala fry, heat oil in a kadai \ frying pan, add boiled elephant yam / karunai / senai kizhangu and saute for about couple of minutes.
  • Add ground masala, saute for about 5mins over low flame until crispy and ready to serve.

Elephant Yam Fry / Karunai Kizhangu Varuval / Senai Kizhangu Varuval

Serving Suggestion : Serve hot with Moru Curry or Sambar

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