Senaikizhangu poriyal is a simple and tasty side dish for any rice or kuzhambu dishes. These fries are crispy with garlic and cumin flavours. I like this senaikizhangu poriyal very much, but it takes some time to clean and cut them. So you can do this for your weekend lunch. The ingredients are very simple that are easily available in your kitchen. I absolutely enjoy this senaikizhangu poriyal with Puli Illa Kuzhambu and I suggest that anyone who has not tasted this combination should definitely try this.
For any potato based poriyal dishes, I prefer to add a good amount of garlics and cumins. The ground garlic, onion and cumin paste must be mixed well with the cooked yams and roasted well until they are evenly browned. The ground paste brings you the amazing flavours in your poriyal. It is essential to add the ground garlic onion and cumin paste for potato and plantain based dishes to relieve you from gas troubles and it promotes easy digestion. So keep this in mind and don't ignore to add the ground garlic cumin paste. For potato or plantain based or any dry curry oil is one of the most important ingredients that can enhance the taste of the whole dish. I have experimented with a wide variety of oils and I recommend to add groundnut oil or coconut oil for these types of dishes. Heavy bottomed iron or aluminium kadai was considered as one of the most conventional vessels for these types of dishes due to its hardness and heat retention.
Here is a short video for Elephant Foot Yam Stir Fry - Senaikizhangu Poriyal
Senaikizhangu poriyal is a simple and tasty side dish for anytime. These fries are crispy with garlic and cumin flavours.
Prep time : 15 minutes
Cook time : 20 minutes
Serves : 3
Category : side dish
Author : Muthulakshmi Madhavakrishnan
Peel the yam carefully with a sharp knife and wash them in the water for 2 to 3 times. Using a sharp knife carefully remove if there is any spoiled parts. Cut into medium cubes and put them in the water to avoid discoloration.
Add the cubed yams in a vessel and pour 2 to 3 cups of water and cook them on medium heat. To prevent itching you can add 2 tbsp tamarind extract.
For any potato based poriyal dishes, I prefer to add a good amount of garlics and cumins. The ground garlic, onion and cumin paste must be mixed well with the cooked yams and roasted well until they are evenly browned. The ground paste brings you the amazing flavours in your poriyal. It is essential to add the ground garlic onion and cumin paste for potato and plantain based dishes to relieve you from gas troubles and it promotes easy digestion. So keep this in mind and don't ignore to add the ground garlic cumin paste. For potato or plantain based or any dry curry oil is one of the most important ingredients that can enhance the taste of the whole dish. I have experimented with a wide variety of oils and I recommend to add groundnut oil or coconut oil for these types of dishes. Heavy bottomed iron or aluminium kadai was considered as one of the most conventional vessels for these types of dishes due to its hardness and heat retention.
Here is a short video for Elephant Foot Yam Stir Fry - Senaikizhangu Poriyal
Similar Recipes
Elephant foot Yam fry | Senaikizhangu Poriyal Recipe
Senaikizhangu poriyal is a simple and tasty side dish for anytime. These fries are crispy with garlic and cumin flavours.
Prep time : 15 minutes
Cook time : 20 minutes
Serves : 3
Category : side dish
Author : Muthulakshmi Madhavakrishnan
Ingredients
- 1/2 kg yam
- 1 tsp red chilly powder
- 1/2 tsp turmeric powder
- 1/2 tsp mustard
- 1/2 tsp urid dal
- 10 curry leaves
- 4 tbsp oil
- salt to taste
For garlic mixture
- 10 garlic cloves
- 4 small onions
- 1 tsp cumins
Cooking Directions
- Peel the yam carefully with a sharp knife and wash them in the water for 2 to 3 times. Using a sharp knife, carefully remove if there is any spoiled parts. Cut into medium cubes and put them in the water to avoid discoloration.
- Add the cubed yams in a vessel and pour 2 to 3 cups of water and cook them on medium heat. When they are half cooked turn off the heat and drain the water completely.
- Grind the garlic cloves, small onions and cumins without any water. If you do not like to grind you can also crush the garlic cloves and small onions and add cumin powder.
- Heat 2 tbsp oil in a hard iron kadai and add the mustard and urid dal. When it starts to splutter add the cooked yams. Mix them gently. Add the required salt, turmeric powder and red chilly powder.
- Add the garlic paste and reduce the heat. Cook for about 10 to 15 minutes, stirring them every 5 minutes until they are evenly browned and crispy. You may add the remaining oil as you stir.
Elephant foot Yam fry | Senaikizhangu Poriyal with step by step photos
Peel the yam carefully with a sharp knife and wash them in the water for 2 to 3 times. Using a sharp knife carefully remove if there is any spoiled parts. Cut into medium cubes and put them in the water to avoid discoloration.
Add the cubed yams in a vessel and pour 2 to 3 cups of water and cook them on medium heat. To prevent itching you can add 2 tbsp tamarind extract.
When they are half cooked turn off the heat and drain the water completely.
Grind the garlic cloves, small onions and cumins without any water. If
you do not like to grind you can also crush the garlic cloves and small
onions and add cumin powder.
Heat 2 tbsp oil in a hard iron kadai and add the mustard and urid dal.
When it starts to splutter add the cooked yams. Mix them gently. Add the required salt, turmeric powder and red chilly powder.
Add the garlic paste and reduce the heat.
Cook for about 10 to 15
minutes, stirring them every 5 minutes until they are evenly browned and
crispy. You may add the remaining oil as you stir.
Senaikizhangu poriyal is ready to serve. Serve this poriyal as a side dish for Puli Illa kuzhambu, Lemon rice, Coconut rice.
Comments
Post a Comment