Elephant yam is one of the big size yams of India. Though it is completely composed of carbohydrates, it is believed to yield some health. So it is popular than potato in my place.
While in UG, we all girls had a nice ladies hostel. Few times I had the chance to enter their store room to inspect along with our warden (a procedure to record a fair transaction). At that time I could see our the pantry's upper shelf stacked up with these elephant yams and the chef answered why there were too many yams for us :) ...
"Yams can be bought fresh during few months like January, February there. But they can be stored without refrigeration for many months (3-5 or even more), if they are kept whole and safer. Likewise one could see some whole pumpkins, coconuts too :) "
....That was surprising to me and the way they maintained very low lunch fees (that's a blessing) had made me realize the responsibility of good house keeping ( buying in bulk and storing during lesser price).
Okay, coming to our Yam fry (looking like fish fry).....My mom used to make this fry occasionally along with paruppu kulambu (click to see my traditional paruppu kulambu recipe too). This would be the star-dish while it rains.
Getting this fresh yam is not easy here in US. It would be very expensive ($4.99/ lb) and the shops would expect us to take the whole yam (no cuttings) and the yams (you all know) will always measure more than 3 lb . So I just buy from freezer section and those packets always carry yams cut into tiny cubes. So I waited for an opportunity to try this for my blog, as well as our family.
Last year, I made this for my inlaws and they absolutely loved it. This became my mother inlaw's most favorite and I love the way all liked it. So try this on a cool season for your loving family and enjoy this fry as well as their smile.
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| Deep fried yam (I couldn't take any 'blog worthy photos', as we all started enjoying them immediately). |
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| Senai kilangu marinated with masalas |
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| Senai kilangu cut into bigger wedges |
Ingredients:
Elephant yam - 1 lb (or little more)
turmeric powder - 1/2 tsp
red chilli powder - 1 1/2 tsp
coriander powder - 2 tsp
curry masala powder - 1 tsp
salt - as per need (1 1/2 tsp)
water - 1 tbsp
Oil - to deep fry
Method:
Remove the skin of the yam using a knife. (Don't rinse in water now). Cut it into bigger squares or triangles of 3/4 inch thickness. Now rinse in water.
Mix all the masalas and salt in water.
Marinate the yam slices in this mixture.
Wash your hands in little tamarind water.
Deep fry in oil, flip and fry in medium heat.
Take out and drain oil.
Senai kizhangu fry (veggie fish fry) is ready !
Serving suggestion:
Serve as side dish with any rice.
Other dishes with Senai kilangu :
Senai kilangu varuval / roast.
Senai kilangu paruppu koottu
Senai kilangu erisseri
Pongal avial
Pongal puli curry
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