Elephant Foot Yam Recipe- Authentic Senai Kilangu Fry with Coconut Masala

Last Updated on 4 months by Neha Deshmukh

Elephant Foot Yam Recipe- Authentic Senai Kilangu Fry with Coconut Masala

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Senai Kilangu Fry, or Elephant Foot Yam Fry. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s a little bit of work, but trust me, the unique flavour and texture are so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Senai Kilangu Fry isn’t your average potato fry. The elephant foot yam has a slightly sweet, nutty flavour and a wonderfully creamy texture when cooked right. The coconut masala adds a beautiful richness and depth of flavour that’s just irresistible. It’s a fantastic side dish, a great addition to any Indian thali, and honestly, just a really satisfying meal on its own. You’ll love how different and delicious it is!

Ingredients

Here’s what you’ll need to make this amazing Senai Kilangu Fry:

• 250 grams Senai kilangu / Elephant foot yam
• 1 teaspoon turmeric powder
• 1 teaspoon salt (plus more to taste)
• 2 tablespoon peanut oil (for frying yam)
• 2 tablespoon peanut oil (for masala)
• 2 sticks cinnamon
• 2 cloves
• 6 cloves garlic
• 1 inch piece ginger, chopped
• 5 dried red chillies (adjust to your spice preference!)
• 1.5 teaspoon fennel seeds (sombu)
• 2 sprigs curry leaves
• 0.5 cup fresh shredded coconut
• 1 tablespoon poppy seeds (khus khus)
• 1 tablespoon coriander powder
• 1 cup water
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon urad dal
• 2 sprigs curry leaves (for tempering)

Ingredient Notes

Let’s talk about a few key ingredients!

Senai Kilangu (Elephant Foot Yam) is the star of the show. It has a slightly rough exterior and a starchy interior. It can be a little itchy to handle, so definitely oil your hands before peeling and chopping – seriously, don’t skip this step! You can usually find it at Indian grocery stores or Asian markets.

Regional variations exist in how yam is prepared. Some people prefer to steam it before frying, while others go straight for the fry. I’ve found this method gives the best texture.

The spices are crucial. Fennel seeds (sombu) add a lovely anise-like flavour, and poppy seeds (khus khus) contribute to the creamy texture of the masala. Don’t skimp on the fresh curry leaves – they add a wonderful aroma!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, clean, peel, and cut the senai kilangu into finger-sized pieces. Remember to oil your hands!
2. Boil the yam pieces with turmeric and salt in water for about 5-7 minutes, until they’re partially cooked. You don’t want them fully cooked at this stage. Drain them well and then fry in peanut oil until they have lovely golden edges. Set aside.
3. Now, let’s make the masala. Heat 2 tablespoons of peanut oil in a pan. Add the cinnamon, cloves, garlic, ginger, red chillies, fennel seeds, and curry leaves. Sauté until everything is fragrant – this usually takes a couple of minutes.
4. Add the shredded coconut, poppy seeds, coriander powder, and salt. Fry for another 2 minutes, stirring constantly.
5. Remove from heat and let the masala cool down. Once cooled, blend it with water into a smooth, thick paste.
6. Finally, let’s bring it all together! Heat the remaining 2 tablespoons of peanut oil for tempering. Add the mustard seeds and urad dal. Let the mustard seeds splutter. Add the curry leaves.
7. Pour in the ground masala and add the fried yam. Cook on medium-low heat, stirring constantly, until the masala coats the yam evenly. This should take about 5-7 minutes.

And that’s it! Your Senai Kilangu Fry is ready to enjoy.

Expert Tips

• Don’t overcrowd the pan when frying the yam. Fry in batches to ensure even cooking.
• Adjust the amount of red chillies to control the spice level.
• For a smoother masala, use a high-powered blender.
• Make sure the masala is well-coated on the yam for the best flavour.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free: Naturally gluten-free as well.
• Spice Level Adjustment: For a milder flavour, reduce the number of red chillies. For a spicier kick, add a few more! My friend loves to add a pinch of cayenne pepper.
• Festival Adaptations: During Onam or Pongal, you can add a touch of asafoetida (hing) to the tempering for a more festive flavour. My family always does this!

Serving Suggestions

This Senai Kilangu Fry is delicious served hot with rice and sambar, or as a side dish with any Indian meal. It also pairs well with roti or paratha. A dollop of yogurt on the side can help balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

1. What is Senai Kilangu and where can I find it?

Senai Kilangu is Elephant Foot Yam, a starchy root vegetable popular in South Indian cuisine. You can find it at Indian grocery stores or Asian markets.

2. Why do I need to oil my hands when handling Elephant Foot Yam?

Elephant Foot Yam contains calcium oxalate crystals, which can cause itching. Oiling your hands creates a barrier and prevents the crystals from irritating your skin.

3. Can I use frozen yam for this recipe?

While fresh is best, you can use frozen yam. Thaw it completely and pat it dry before frying. The texture might be slightly different.

4. What is the best way to adjust the spice level in this Senai Kilangu Fry?

Reduce or increase the number of dried red chillies. You can also remove the seeds from the chillies for a milder flavour.

5. Can this dish be made ahead of time?

You can prepare the masala paste ahead of time and store it in the refrigerator for a day or two. However, it’s best to fry the yam and finish the dish just before serving.

6. What are the health benefits of Elephant Foot Yam?

Elephant Foot Yam is a good source of carbohydrates, fibre, and essential minerals. It’s also believed to have digestive benefits.