Senai Kizhangu varuval (Yam tawa fry)

Yam tawa fry 1

Senai kizhangu varuval/Yam tawa fry is a spicy and tasty side dish, goes well with sambar rice and rasam rice. I generally avoid yam because of the itchy feel while cutting and eating as well. My grandma gave me a tip to apply oil in palm while cutting and add tamarind pulp while cooking which removes the itchiness. There are many ways of cooking yam and here is one.

Senai Kizhangu varuval (Yam tawa fry)

  • Recipe Cuisine: South Indian
  • Recipe Category: Rice accompaniment
  • Preparation Time: 10 mins
  • Cooking time: 20 mins
  • Serves: 2


                ITEM                 QUANTITY
Yam / Senai kizhangu 1 small
Tamarind pulp 1 tsp
Sambar powder 2 tsp
Turmeric powder ½ tsp
Salt As needed
Water 3 cups
Oil 2 tbsp


1. Peel the skin and make slices of yam. Cook them in enough water with tamarind pulp and turmeric powder till it is ¾th done. Then add in the spice powders and salt. Mix well and rest it for 10 mins.

Yam tawa fry a

2. Add oil in a tawa and place the marinated yam slices one by one without crowding the tawa. Drizzle oil on sides and let it cook for a minute in medium flame.

Yam tawa fry b.jpg

3. Turn the slices and cook till it is done completely. Remove from the tawa and serve.

Yam tawa fry c

Serve it with sambar or rasam rice 🙂

Yam tawa fry 1


* Tamarind pulp not only gives the taste but also removes the itchiness while eating.

*You can add ginger garlic paste for a variation.

2 Comments Add yours

  1. mom says:

    Colour shape….yammya Irukupa…


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s