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.

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Here is a short video for Senaikizhangu Chops

Senaikizhangu Chops - Elephant Foot Yam Roast Recipe Details

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.