I usually hesitate to try this because of it's itchy nature and mess with cleaning and nowadays i am following some of my mom's tips while cleaning.
Chena / Senaikizhangu Varuval Recipe - Ingredients:
Preparation time: 20 mins | Cooking time: 10 mins | Recipe cuisine: Indian | Recipe category: Side dish.
Chena / Senaikizhangu (yam) - 1/2 cup (chopped)
Tamarind - 1 small gooseberry size.
Turmeric - 1/2 tsp
Chili powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Salt to taste
Oil as needed.
To roast and grind:
Red chili - 2
Garlic - 2 cloves
Fennel seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few sprig
Oil as needed.
1. Chop the yam into bite size squares and wash well. Boil the yam with enough water in a bowl with turmeric and tamarind until soft yet crunchy. Don't over cook it or else it will turn mushy. Strain it and discard the tamarind and set aside to cool.
2. In a pan dry all the ingredients on low flame till a nice aroma comes. Take care not to burnt it. Cool down, coarse grind and keep it aside.
3. Mix the cooked yam with this grounded mixture along with chili, garam masala and coriander powder and marinate it for 10 -15 mins.
4. In a pan heat oil and splutter the ingredients under' to temper' and add the yam mixture with required salt. Fry until golden brown and crisp.
Serve with sambar and hot rice. Also goes well with curd rice.
- While cleaning the yam, apply coconut oil in your palms before washing them in water. This avoids the itchiness. Also select yam that is days old.
- Adding tamarind gives a nice tangy flavor that blends well with yam.
- While dry roasting you can add 1 tsp of coriander seeds and grind. In that case you can omit coriander powder.