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 !!!

Chenai / Senai kizhangu pulikuzhambu / yam in tamarind based gravy

 

Back again with another pulikuzhambu :). I hope most of you know about this senai kizhangu. In english it is called as yam but there are several varieties of yam. Yam is a common name for starchy tubers of the family dioscorea. I have seen some varieties of yam that are unique to Africa and  Srilanka. The picture above shows an Indian variety yam. Yams are high in vitamin C, dietary fiber, vitamin B6, pottasium and manganese. Yam products generally have lower glycenic index than potato products. 

My mom prepares it in a  very tasty way. She uses fried coconut for making this dish. In Kerala they call it as 'theeyal'.  Wikipedia says theeyal can be literally translated as 'burnt dish'. Coconut is fried or 'burnt' until it acquires a dark brown colour and hence the name 'theeyal'.  Look at the colour of this dish. Beautiful rich brown colour right? This colour is obtained by adding fried coconut and tamarind juice. Tastewise nothing can compete with it.. If you crave for 'meen kuzhambu' (fish curry) and you have only this senai kizhangu, do not worry. This dish tastes like meen kuzhambu minus the fish smell. The next day of preparation this dish will be extra yummy. You can have this with hot rice. It goes very well with idly and dosa too.

 

Ingredients :

Senai kizhangu - 1/4 kg

Tamarind- size of a small lemon (soaked in warm water and juice extracted)

Coconut scrappings- 4 tbspns ( dried ones are also OK)

Dried red chilli- 8 nos (be careful, adjust according to your taste)

Onion- 1 no

Tomato- 1 no

Curry leaves- some 30-40 leaflets

Coriander powder- 2 tbspns

Turmeric powder- a pinch

Asafoetida- a pinch

Fenugreek seeds-1 tspn

Jeera and mustard seeds- 1 tspn each

Oil- 4 tbspns (preferably seasame oil)

Salt to taste

Method : 

Cut onions and tomato into small pieces. Soak the tamarind in warm water and extract juice. Fry coconut scrappings and red chilli in medium heat until the coconut scrappings become dark brown. The smell of fried coconut will be very nice and inviting. Then grind the fried coconut and red chilli into a smooth paste in your food processor. Heat a pan. Add oil and when the oil is hot enough add the fenugreek seeds. When they become brown and emit a nice aroma, add mustard and jeera seeds. When they splutter add onions, tomato, turmeric and asafoetida powder. Saute well until the onions turn translucent. Now add coriander powder and the ground coconut, red chilli paste. Mix well. Add tamarind water and allow the mixture to boil. When it boils simmer it for 15 minutes until the oil seperates out. Add salt only at the end of preparation. A very tasty puli kuzhambu will be ready.

Taste enhancing tips for this recipe : The nature of senai kizhangu is very important. You should be lucky enough to get a good variety tuber which cooks well. Sometimes you end up with senai kizhangu which is very watery in nature. So they will never become soft. They will remain crispy how much you cook.  Add salt only after the yam is cooked. Add enough salt and chilli to balance the sourness of the tamarind. Happy cooking !!!