Sunday, March 3, 2013

Chenaikizhangu (Yam) Fry

Chenaikizhangu is elephant foot yam but mostly referred as just yam. My son has started liking yam next to potatoes. So I have started preparing this more often. Though it takes some time for cleaning, it tastes really good and goes well with any curry or curd rice. Somehow I feel this fry tastes bland when only sambar powder is added. It tastes better when chilli powder or any other spice powder is included. So I have started following that. I think Pepper powder can also be added and of course, it depends on one's taste buds.. :)


Yam 1/4 kg
Sambar Powder 3/4 tbsp
Chilli Powder 1/4 tbsp
Curry Leaves 5-6
Cumin Seeds 1/8 tsp
Oil and Salt


Remove the outer skin and thoroughly wash the Yam. Cut into small pieces. Grease hands well enough with oil before touching Yam.


In a Pan, heat oil in a Pan. When hot, add Cumin seeds. When they stop popping up, add curry leaves.

Now add the chopped Yam. Fry for a while and then sprinkle the Masala Powders and Salt.

Fry on a low flame till done.

Serves: 2
Serve with Sambar Rice or Curd Rice.


I have come across recipes with Yam being cooked in water and then fried after draining. I prefer this method as there is no wastage of nutrients of yam this way. Cooking on a low flame makes the yam cook completely and makes it tasty too.

Moreover, I don't like to temper this fry much. I just use curry leaves and very little cumin seeds. I feel mustard seeds or urad dhal do not go that well with this yam as with other vegetables. But its one's personal choice.


Ms.Chitchat said...

Nice curry, would love to have this hot as I feel when it becomes cold, it becomes a little firm.

Vimitha Anand said...

Would be perfect for curd rice. nice one

Sangeetha said...

super spicy n yummy stir fry...great with curd/sambar rice