This Yam fry or yam roast also called Karunai Kizhangu varuval is spicy, tender crispy and satisfyingly delicious and this is your go-to recipe to make a wonderful sides hassle-free!
This post was originally published on May 2014, It has been updated with new photos and contents.
Yam is one root vegetable also called as karunai kizhangu, Suran or Senai kizhangu. This one such recipe commonly appears for our lunch table!
Unlike the other fact about yam to cause itchiness in throat, This one such method of frying the yam roast doesn’t cause the itchiness at all.
This Yam roast is easy to make, the flavours are completely packed and this is the best side dishes for rice.
The tase of this Karuna Kizhangu varuval is just mind-blowing! It is super delicious and tastes amazingly good.
Why this recipe works:
1.Best side dishes that pairs amazingly well.
2. Simple and Easy to make.
3. This one such recipe is outrageously delicious.
How To Make Chettinad Karunai Kizhangu Varuval:
Tip to make best Yam Fry:
1.Yam: Buy a which is tender and fresh. Wash the yam thoroughly under running water it has impurities in it.
Peel out the skin that is an absolute must to make a crispy yam fry.
2. Remove Itchiness: This method of frying the yams does not have the itchiness because we pressure the yam with other spices that helps to increase the flavour.
3.Yam Slice: Slice the yam little thicker than thinly sliced because if you slice thin the yam would cook well and turn mushy.
1. How do you serve Chettinad yam fry?
This Yam fry is best served with rice, Sambar rice, rasam rice or simple Curd Rice.
2. How long can I store the yam fry?
You may pressure cook the yam along with the spices and store in an air-tight container and refrigerate for 3 days.
Shallow fry the cooked yam in oil or ghee before you serve.
Other Recipes You would like to try:
All Side Dishes
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- 1/2 kg Elephant Yam
- 1 onion
- 1 tablespoon fennel seeds
- 1 sprig curry leaves
- 1 tablespoon chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 tablespoon oil
- Firstly peel the skin of the yam and slice them nor too thin or thick. If it is too thin, it would mash quickly when we pressure cook.
- Add the sliced yam to the pressure cooker
- To a blender, add onions and fennels seeds
- Grind it coarsely
- Add the coarse onion mixture to the yam, along with it add in chilli powder, turmeric powder
- Add some sprig of curry leaves, salt.
- Add 1/2 cup of water. Mix well and pressure cook 2 whistles
- Once the pressure has been released, open the lid, the yam has cooked tender.
- Now to fry the yam, add 1 tablespoon oil in the pan, Place the cooked yam
- Roast the yam on both the sides till they turn to a nice golden colour.
Yam: Buy a which is tender and fresh. Wash the yam throughly under running water it has impurities in it.
Peel out the skin that is absolutely must to make a crispy yam fry.
Remove Itchiness: This method of frying the yams does not have the itchiness because we pressure the yam with other spices that helps to increase the flavour.
Yam Slice: Slice the yam little thicker than thin because if you slice thin the yam would cook well and turn mushy.
- Category: Veg- Dry, side dishes
- Method: stovetop
- Cuisine: Indian
Keywords: yam fry, yam roast, karunai kizhangu varuval