Skip to main content

Senaikizhangu Chops - Elephant Foot Yam Roast

Senaikizhangu chops - these roasted yams are the perfect side dish for any kuzhambu or rice varieties. They have both crispy and fluffy texture with flavors from spices. This is a great dish for family gathering and also for potluck lunch. This senaikizhangu chops are also a popular dish served on occasions and also in many restaurants for meals.



This senaikizhangu chops include very simple ingredients like onions, tomatoes, ginger garlic paste and masala paste with coconut. The cooking method is little bit lengthier, so you have to plan it for your weekend lunch. This dish is actually easy to make, but you have to follow these three steps before starting it.First, we have to cut the yams evenly for uniform cooking and then cooked with little tamarind juice to prevent from itching. Second, the cooked yam cubes are deep fried in oil. Lastly, the deep fried yams are roasted in the masalas.  To cook the yams, you have to cook with plenty of water for 10 to 12 minutes and then the we have to drain the water. Apart from the fried yams, the masala gravy prepared with onions, tomatoes and coconut paste makes it more special. I have used all the spices in minimal quantity, you can add as you like. Now let's see how to prepare this senaikizhangu chops with step by step instructions.

Similar recipes

Here is a short video for Senaikizhangu Chops



Senaikizhangu Chops - Elephant Foot Yam Roast Recipe Details


Print Friendly and PDF
Prep time : 20 minutes
Cook time : 30 minutes
Serves : 4
Category : side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1/2 kg yam
  • 1 onion, finely chopped
  • 2 tomato, roughly chopped
  • small lemon sized tamarind
  • 2 tsp ginger garlic paste
  • 1 tsp red chilly powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1/2 tsp garamasala powder
  • 1/2 tsp fennel seeds
  • 2 small piece cinnamon
  • few curry leaves
  • few coriander leaves
  • 400 ml oil
  • salt to taste
For masala paste
  • 1/2 cup grated coconut
  • 1 tsp poppy seeds
  • 1 tsp fennel seeds
  • 1 small piece cinnamon
  • 3 cloves
Cooking Directions
  1. Wash the yam for 2 to 3 minutes and remove the mud completely. Peel the yam with a peeler or a sharp knife. Cut into half inch slices and dice them evenly. Soak the tamarind and extract a thick juice with 1/2 cup of water.
  2. Take a broad vessel and add 5 to 7 cups of water along with the tamarind extract and turmeric powder. Allow it to boil. When it starts to boil, add the diced yams and let them cook on medium heat. After 10 minutes, check the yams are cooked and add salt to it.
  3. Mix well and drain the water using a colander. Allow the cooked yams to cool down for a while.
  4. In the meantime, grind the coconut, poppy seeds, fennel seeds, cinnamon and cloves with little water. Heat oil in a kadai on medium heat. Next, add the cooked yam cubes and deep fry them in two to three batches.
  5. Heat 4 tbsp oil in a heavy bottomed kadai and add the fennel seeds, cinnamon.Next, add the chopped onions and saute well. After a few seconds, add the ginger garlic paste and saute well. 
  6. Then add the tomatoes and mix well with the onions. Add the red chilly powder and coriander powder. Add few curry leaves and saute well on medium heat.  
  7. Now add the ground coconut paste. Mix it well with the onion, tomato gravy.Add the garam masala powder and give a quick stir. Now add 1/4 cup of water and add the required salt.
  8. When you see the oil separates from the gravy, add the fried yams and mix it gently.
  9. Toss the yams well with the gravy and check for the seasonings and add if anything required. Once the yams are mixed well with the gravy, turn off the heat and transfer it to the serving dish. Just before serving, garnish with a few coriander leaves.


Senaikizhangu Chops - Elephant Foot Yam Roast


Wash the yam for 2 to 3 minutes and remove the mud completely. Peel the yam with a peeler or a sharp knife. Cut into half inch slices and dice them evenly. Soak the tamarind and extract a thick juice with 1/2 cup of water.

Take a broad vessel and add 5 to 7 cups of water along with the tamarind extract and turmeric powder. Allow it to boil. When it starts to boil , add the diced yams and let them cook on medium heat.


 After 10 minutes check the yams are cooked and add salt to it.

Mix well and drain the water using a colander. Allow the cooked yams to cool down for a while.


In the meantime, grind the coconut, poppy seeds, fennel seeds, cinnamon and cloves with little water.


Heat oil in a kadai on medium heat. Next, add the cooked yam cubes and deep fry them in two to three batches.
 

Heat 4 tbsp oil in a heavy bottomed kadai and add the fennel seeds, cinnamon.Next, add the chopped onions and saute well. After a few seconds, add the ginger garlic paste and saute well.



Then add the tomatoes and mix well with the onions. Add the red chilly powder and coriander powder. Add few curry leaves and saute well on medium heat.



Now add the ground coconut paste. Mix it well with the onion tomato gravy.Add the garam masala powder and give a quick stir.



 Now add 1/4 cup of water and add the required salt.


 When you see the oil separates from the gravy add the fried yams and mix it gently.


Toss the yams well with the gravy and check for the seasonings and add if anything required. Once the yams are mixed well with the gravy, turn off the heat and transfer it to the serving dish.

Just before serving, garnish with a few coriander leaves.  Tasty Senaikizhangu chops is ready to serve.




Comments

Popular posts from this blog

Kadayam Vathakuzhambu - Kadayam Chettiyar Mess Vathakuzhambu - Vathakuzhambu Recipes

Kadayam is a small village in the Tenkasi district. . Kadayam village is near to our hometown Ilanji and this vathakuzhambu is a famous dish in a mess. Last year Suresh sir, asked me to prepare this Kadayam vathakuzhambu in the Amul live cookery show. Before that I haven't tried this vathakuzhambu. Later, my Perippa arranged to get the recipe from his friend Kalyani Sivagaminathan Sir from Kadayam. Then he gave me their contact details. Their mess name is Kalyani Chettiyar mess. She shared the vathakuzhambu recipe clearly with the step by step instructions and cooking methods. The way she explained made me to try this vathakuzhambu on that day for our lunch, but somehow delayed posting in Virundhombal. Again prepared this vathakuzhambu on the next day evening for the live show. After watching my live show, they were very happy and appreciated it. It turned out well. I liked the taste of sundakkai vathal and the garlic on the next day because they got soaked well in the tamarind gra

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

About me

Hai,  I am Muthulakshmi Madhavakrishnan welcoming you to my blog VIRUNDHOMBAL . Basically, I am a computer science graduate from Bhrathidasan university, Tiruchy. From my infancy stage till I get married I have been nurtured In Tiruchy. I went to a school where a rich tradition and heritage find a valuable space. Yes, I did my schooling in Railway mixed High school and all disciples are unique in their own way. Even while I was pursuing my higher education in Jamal Mohmaed college, Tiruchy we the students feel free to    interact with our co students about our way beyond our college days. After my college days are over I was about to choose Home science with specialization of food science my wedlock ceremony, though not an interruption, had to be arranged as a part of the parental care. It was a blessing in disguise as my husband    a busy software techie found his own time to appreciate my magical work in the kitchen.That was an inspiration for me, a housewife like me as the hu

Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos. Similar Tirunelveli Lunch Recipes Tirunelveli Kootanchoru Black urid dal rice-Ulundam paruppu sadham Tirunelveli Sodhi Tirunelveli Idi Sambar Tirunelveli Puli Thanni Kuzhambu Tirunelveli Ve