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.. :)

Ingredients:

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





Preparation:


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

Method:

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.

Notes:

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.

3 comments:

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