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
|Yam / Senai kizhangu||1 small|
|Tamarind pulp||1 tsp|
|Sambar powder||2 tsp|
|Turmeric powder||½ tsp|
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.
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.
3. Turn the slices and cook till it is done completely. Remove from the tawa and serve.
Serve it with sambar or rasam rice 🙂
* Tamarind pulp not only gives the taste but also removes the itchiness while eating.
*You can add ginger garlic paste for a variation.