Attimes weekday lunches are boring to cook and last week was one such day when I was just in no mood to cook at all. To add it on, I opened the fridge to realise just 1 radish and a week old yam was lying which was left after making the kalan recipe. So I cooked sambar and put up all my fav ingredients to make this fry and voila we completely loved this. So I wanted to record it in my space so I made the same curry again to click and post it here :)
Senakilangu Varuval Recipe - IngredientsServes: 2Cooking Time: 30 mins
Senaikilangu (Yam) - 1/2 cup chopped
Chili powder - 1 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Salt - to taste
To temper:Mustard seeds - 1/2 tsp
Curry leaves - 10
Oil - 2 tsp
To roast & grind:Red chllies - 2
Coriander seeds - 1 tsp
Fennel Seeds - 1/2 tsp
Garlic - 4
1.Cut yam into bite sized squares and wash well to get rid of the mud smell. Then cook it along with turmeric powder until soft yet crunchy enough to bite(You can even pressure cook it), Set aside. Dry roast the ingredients under 'to roast and grind' till golden brown.
2.Cool down and grind it to semi fine mixture.Mix this with cooked yam along with chilli powder, coriander powder and garam masala powder. Marinateand keep aside for 15-20mins.
3.In a pan heat oil add mustard seeds and curry leaves let it crackle. Then add the marinated yam, required salt and fry until crisp.
How quick and easy is that?! Serve hot with any variety rice or with rice and sambar.
- Choose yam that is old to avoid itching while cutting and eating too. You can even pressure cook yam till soft.
- Use nonstick pan to fry and reduce oil.
- You can make it more masala/gravy kind by adding little water.
- This recipe works good even for potato and raw banana too.