If you all are wondering what exactly is chenai kizhangu, its nothing but elephant foot yam. I know its super high in calories and carbs but i cant not request amma to make it while she s here. It really doesnt matter how hard i work to achieve that crunch but i always fail while amma achieves that effortlessly. That s why perhaps, she is amma and i am me. You all know what i mean, no? This vegetable is actually not a favorite among many as it induces itching. In fact it does to me and that s all the more reason i stay away from it. But well, amma is here and she made it and i thought, why not click it and share the recipe with you all. While this does taste fantastic with some sambar, the ultimate way to devour this is actually along with mor kuzhambu.
Prep Time: 20 mins
Cook Time: 40 mins
Serves 2 generously
Allergy Info: Vegan, Nut and Soy Free
Course: Accompaniment for rice in a South Indian meal
Cuisine: South Indian
Senaikizhangu ( Chenai/ Elephant yam) 1/4 kg peeled and diced
Curry leaves a sprig
Chili powder 2 tsp
Salt to taste
Hing a small pinch
Oil 2 to 3 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp
1. Tender yams take lesser time to cook. Always make sure you dont over cook the yam or the fry wont come out well.
Pressure cook the diced yam with 1/2 c water for 2 whistles.
Once done, drain water completely.
Heat oil in a pan.
Pop the mustard seeds and add urad dal, hing and curry leaves.
Once the dal turns slightly brown, add the cooked yam and mix gently.
Bring the flame to the lowest and cook till evenly fried.
Make sure you keep tossing and turning the yam in between but do this gently.
This took me 20 mins approx.
Once done, add salt and chili powder, mix well and cook further for a min on high flame.
Serve hot with steamed rice and more kuzhambu.