Elephant Yam Recipe – Authentic Senai Kizhangu Fry with Sambar Powder

Last Updated on 4 months by Neha Deshmukh

Elephant Yam Recipe – Authentic Senai Kizhangu Fry with Sambar Powder

Introduction

Oh, Senai Kizhangu Fry! This humble dish holds so many childhood memories for me. My grandmother used to make this during the monsoon season, and the aroma would fill the entire house. It’s a simple recipe, but the combination of earthy elephant yam, fragrant sambar powder, and a tangy tamarind kick is just divine. I’m so excited to share this authentic Senai Kizhangu Fry recipe with you – it’s a little slice of my heritage!

Why You’ll Love This Recipe

This isn’t just another fry; it’s a flavour explosion! It’s wonderfully crispy, subtly spicy, and incredibly satisfying. Plus, elephant yam (also known as suran in Hindi) is packed with nutrients. It’s a comforting dish that’s perfect as a side with rice and dal, or even as a snack with a cup of chai.

Ingredients

Here’s what you’ll need to make this delicious Senai Kizhangu Fry:

• 1.5 cup Senai Kizhangu (elephant yam)
• 1.5 teaspoon Sambar powder
• 0.5 teaspoon Fennel seeds powder
• 0.25 teaspoon Turmeric powder
• 1 teaspoon Tamarind
• Salt to taste
• 2 tablespoon Oil
• 0.5 teaspoon Mustard seeds
• 2 teaspoon Urad dal
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Senai Kizhangu (Elephant Yam): Understanding This Root Vegetable

Elephant yam can sometimes cause a slight itchiness when handled raw. Don’t worry, we’ll cover how to avoid that later! Look for firm, unblemished yams. About 250g of peeled and cubed yam is roughly equivalent to 1.5 cups.

Sambar Powder: Regional Variations and Flavor Profiles

Sambar powder is the heart of this recipe. There are so many regional variations! I prefer a Madras sambar powder for its robust flavour, but feel free to use your favourite. You can also adjust the amount to suit your spice preference.

Fennel Seed Powder: Aromatic Enhancement

Fennel seed powder adds a lovely subtle sweetness and aroma. If you don’t have pre-made powder, you can easily grind fennel seeds at home using a spice grinder. About 1 teaspoon of fennel seeds will yield roughly 0.5 teaspoon of powder.

Tamarind: The Tangy Element

Tamarind provides that signature tangy flavour. I always prefer soaking and extracting juice from a block of tamarind for the freshest taste.

Oil: Choosing the Right Oil for Frying

I usually use groundnut oil (peanut oil) for this fry, as it adds a lovely flavour and helps achieve a nice crispiness. You can also use vegetable oil or coconut oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in about 1 cup of hot water for 30 minutes. Once softened, extract the juice and set it aside.
2. Peel the elephant yam carefully and chop it into small, bite-sized cubes. Rinse the chopped yam thoroughly under cold water – this helps minimize any itchiness.
3. In a pot, combine the chopped yam, a generous pinch of salt, turmeric powder, and the tamarind water. Bring to a boil and cook until the yam is tender, about 15-20 minutes. Drain the water and set the boiled yam aside.
4. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and curry leaves. Fry until the dal turns golden brown and the curry leaves are fragrant.
5. Add the boiled yam to the pan and sprinkle with sambar powder and fennel seed powder. Gently mix everything together, adding a splash of water if needed to prevent sticking.
6. Stir-fry for 2-3 minutes, drizzling a little extra oil if you like it extra crispy. Cook until the spices coat the yam evenly and a wonderful aroma fills your kitchen.
7. Serve warm and enjoy!

Expert Tips

• Don’t skip rinsing the yam! It really helps with the itchiness.
• Taste and adjust the salt and sambar powder as needed.
• For extra crispiness, don’t overcrowd the pan. Fry in batches if necessary.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Reduce the amount of sambar powder for a milder flavour, or add a pinch of red chilli powder for extra heat.
• Festival Adaptation (Pongal/Onam): This fry is a popular side dish during Pongal and Onam festivals in South India. My family always makes a big batch for these celebrations!

Serving Suggestions

This Senai Kizhangu Fry is incredibly versatile. It’s fantastic with:

• Steaming hot rice and dal
• Sambar and rasam
• Curd rice
• As a crispy snack with a cup of chai

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 before serving. It won’t be quite as crispy, but still delicious!

FAQs

What is Senai Kizhangu and is it safe to eat?

Senai Kizhangu is elephant yam, a root vegetable popular in South Indian cuisine. Yes, it’s perfectly safe to eat when cooked properly! It’s a good source of fiber and other nutrients.

How do I prevent the elephant yam from being itchy after chopping?

Rinsing the chopped yam thoroughly under cold water is key. You can also wear gloves while handling it, or rub your hands with salt and turmeric after chopping.

Can I use store-bought tamarind paste instead of soaking tamarind?

Yes, you can! Use about 1-2 tablespoons of tamarind paste, diluted in ½ cup of warm water. Adjust to taste.

What is the best way to adjust the spice level in this recipe?

Start with a smaller amount of sambar powder and add more gradually, tasting as you go. You can also add a pinch of red chilli powder for extra heat.

Can this fry be made ahead of time?

You can boil the yam ahead of time and store it in the refrigerator. Then, just temper the spices and fry it up when you’re ready to serve. However, it’s best enjoyed fresh for maximum crispiness.