Wednesday, 26 May 2010

Chenai kizhangu fry / Suran fry / Yam fry


A very simple fry, yet very tasty. It pairs excellent with sambhar saadham. A healthy alternative to potatoes. Try it. You will love it.


Ingredients :

Chenai kizhangu / suran / yam- 1/4 kg
Garlic- 10 pods, crushed with skin intact
Curry leaves- three fistfuls (its a lot but imparts a very nice flavour)
Red  chilli powder- 1 tspn
Turmeric- a pinch
Mustard, jeera and urid dhal- 1/2 tspn 
Salt to taste
Oil- 3 tbspns

Method :

Cut yam into small pieces as shown in picture. Crush the garlic with skin. Heat oil in a heavy bottomed pan. When the oil is hot add mustard, jeera and urid dhal. When urid dhal browns add the crushed garlic,curry leaves and a pinch of turmeric. Fry for a minute and then add the yam pieces. Now slow raost the entire mixture on a low flame until the yam is cooked and turns crispy. When the yam is done sprinkle salt and chilli powder. Mix well and serve with sambhar saadham (rice). 

Taste enhancing tips for this recipe : Most important part is the slow roasting. Keep the flame on sim and roast it slowly until done. This adds very nice crispiness without getting overcooked. The curry leaves and  garlic also tuirns very crispy and very yummy to eat. You can sprinkle a handfull of water if needed. Add salt and chilli powder only at the end of preparation. You should select a good variety yam and everything depends on yam quality. Happy cooking !!!

24 comments:

  1. மிகவும் சூப்பர்ப்...அருமையாக இருக்கின்றது...

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  2. Slurppp!!! my favourite fry, looks delicious and prefect for me..

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  3. another delicious dish from manju..really yummy chenaikizhangu stir fry..Here i can find the frozen one.not prepared this stir fry for long time.really nice one manju..liked the pic too

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  4. Such a delicious dish looks yummy.

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  5. suran looks so crispy, spicy and tasty :) looks so tempting!!

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  6. lovely stir fry.looks delicious and yum

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  7. I love chena stir fry. Yours look truly tempting. I have never tried it here since we do not get fresh yam.

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  8. one of my fav veggie. love the idea of adding garlic to it..nice and bright clicks too

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  9. Manju,chenai fry rombha nalla irukku paa nalla crispy ah perfect ah seithurukeenga.sambar saadham oeda nalla irukkum. En amma adikkadi seivanga ithu oonu apram okra, karela nalla crispy ah seithu tharuvanga.

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  10. U have a nice blog , found it thru Jags blog, coz i did find the name of ur blog...well BEautiful.....
    U have lods of deliciousness here!!!

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  11. Looks very tempting and spicy fry. Yes, it goes well with sambar:)

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  12. Wow! Looks spicy and hot!Mouth watery...

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  13. chenaikizhangu stir fry looks amazing. love the way you show the steps involved in ur cooking. fabulous!

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  14. Manju,

    Your chena fry looks really nice, i won't get fresh here. I hate them while cutting they tend to itch my fingers.

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  15. thank you dear for the warm wishes!
    Love the suran fry..used to eat it in my schooldays..later my mom stopped preparing it.But i remember the taste...yummy.

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  16. just wanted to ask when u cut the suran your hands get itchy...what is the solution??

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  17. Manju, superb....my mom used to do like this without garlic....i sometimes mix turmeric powder, salt and chilly powder to the yam pieces and let it as it is for 15-20 mins. Then i used to slow fry it in a pan. That will also be very nice...try that...

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  18. crispy and yummy..very nice...long time since i had..

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  19. Thank you friends :)

    Welcome fairy :), my blog is blessed to have a fairy inside.

    Sharada, I guess the itching we get is due to minute oxalate crystals. But chenai kizhangu will not give much trouble. There is one more called karunai kizhangu. Thats very nasty. Sometimes even your tongue itches. When I cut this I had no problem. But one way of reducing that unplesant side-effect is to keep these kizhangu varieties for days outside before cooking. When they become dry that itching is much reduced. Otherwise try applying oil to your hand before touching them. This should help.

    Anu, thanks for the suggestion. In that way I cant fry for a longer time because the chilli powder gets charred. So I always add at the end of preparation. Salt should only be added at the end of these kind of kizhangu preparation bcoz sometimes they do not get cooked properly when you add salt at the beginning.

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  20. I should say, 'ditto' to this recipe...I almost follow the same rules to bring that crispiness...however it took me a while to perfect this recipe. Mommy makes them too good:)

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  21. You did not say when to add the turmeric powder?!!!!!!!!!!!!!!

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  22. @vinny : Please read the recipe properly... before commenting... thank u..:)

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