Senai Kizhangu Varuval Recipe: Spicy Chettinad Style Yam Stir Fry
The Senai Kizhangu Varuval is a delectable dish that showcases the rich flavors of Chettinad cuisine, where the fragrant and spicy notes harmonize beautifully with the earthy taste of elephant yam. This stir-fry is not only simple to prepare but also provides a delightful addition to your lunch spread, perfectly complementing dishes like Thandu Keerai Sambar and Steamed Rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Elephant yam (Suran/Senai/Ratalu) | 300 grams – cut into thin slices |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Curry leaves | 1 sprig |
| Salt | To taste |
| Sunflower oil | For cooking |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 160 |
| Protein | 2 g |
| Carbohydrates | 35 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sodium | Varies with salt |
Preparation Details
| Preparation Steps | Time (minutes) |
|---|---|
| Prep Time | 15 |
| Cook Time | 30 |
| Total Time | 45 |
| Servings | 4 |
Instructions
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Mix the Spices: Begin by preparing the elephant yam. In a small mixing bowl, combine the turmeric powder, red chili powder, and coriander powder. Add the thinly sliced yam and mix well, ensuring that all slices are coated evenly with the spice mixture. Taste and adjust the seasoning with salt as needed.
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Fry the Yam: Heat a flat-bottomed pan over medium heat and pour in a tablespoon of sunflower oil. Once the oil is hot, add the seasoned yam slices in a single layer, taking care not to overcrowd the pan. Fry the slices for about 2 minutes on each side or until they turn golden brown and crispy. You may need to do this in batches if your pan isn’t large enough.
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Add Curry Leaves: After frying the yam slices, add another tablespoon of oil if needed to the same pan. Once the oil is hot, toss in the curry leaves. Allow them to splutter for a few seconds, releasing their aromatic fragrance.
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Combine and Toss: Gently add the fried yam slices back into the pan with the curry leaves. Toss everything together to combine well, letting the yam absorb the flavors of the curry leaves.
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Serve: Transfer the Senai Kizhangu Varuval to a serving dish and serve hot as a side dish alongside Thandu Keerai Sambar and Steamed Rice. This dish is not only flavorful but also makes for a satisfying vegetarian option.
Enjoy the delightful taste and unique textures of this spicy Chettinad-style yam stir fry, a perfect addition to any South Indian meal!
