Yam Poriyal, also called Elephant Yam Stir Fry or Chena Kizhangu poriyal. It’s a flavorful South Indian facet dish made utilizing cubed and cooked elephant yam sauteed with easy indian spices.
This yam poriyal goes good with rice and sambar, rasam, or curd rice. This simple yam poriyal recipe isn’t solely scrumptious it additionally has with fiber and important vitamins in it. This simple poriyal recipe is ideal for a vegetarian South Indian lunch, and simple lunchbox recipes.
Senai Kizhangu Poriyal
Love Love Love this poriyal. It’s actually easy to make however style so yummy. I had consumed tons and tons of this after my publish being pregnant. That is one tremendous dish to extend your breast milk, so good for lactating mothers. You may add chilli powder to this, however i adore it with pepper powder. This poriyal style nice with rasam rice or any gentle kuzhambu. You may take a look at my different poriyal recipes too.
Table of Contents
About Senai Kizhangu Poriyal
The yam poriyal recipe is a fast and scrumptious South Indian facet dish which has the earthy taste of elephant yam. The scrumptious recipe is easy, which makes use of the essential substances which can be found in our pantry, however the style it delivers is solely superior. This deliciously crispy and mildly spicy dish goes superbly with sizzling rice and dal or rasam.
This yam poriyal recipe is particularly widespread for its crispness texture and ease of preparation. It is a form of dish which is mild but satisfying for our soul. The recipe may be made forward and reheated. It fits for busy schedules or lunchbox meals.
Comparable Recipes
Why this recipe work?
Goes good with many dishes: This yam poriyal is nice with rasam, sambar, or curd rice. It exhibits its versatility.
Why I like this recipe – Every chunk of this yam poriyal has that light warmth and slight crispiness. Which I crave for. Even plain rice feels extra thrilling when this yam poriyal is on the plate. Everybody on the household loves this facet dish. This poriyal is a shallow fried dish. So it’s mild on the abdomen, but filling sufficient to really feel happy.
Wholesome facet dish: Yam is wealthy in fiber, low in fats, and likewise good for digestion, which makes the dish each nutritious and engaging.
Greatest texture: Even the shallow pan-frying the yam provides a golden crust with out extra oil. Which is sweet for well being and makes us to really feel lighter.
Components
Elephant Yams: The primary ingredient of the poriyal. The yam turns into smooth when boiled and turns crisp when sauteed.
Turmeric Powder: This offers the yam a golden shade and helps to take away any itchiness.
Oil: Which is used to fry and season the yam. It helps the spices stick properly to the yam.
Mustard Seeds: This offers a robust and nutty aroma to the poriyal.
Curry Leaves: This provides a novel South Indian contact and good taste to the poriyal.
Black Pepper Powder: Which provides a daring and spicy kick to the poriyal.
Hacks
- Soak yam cubes in tamarind water earlier than boiling. It scale back itchiness of the yam and improve taste of the dish.
- Add crushed garlic together with curry leaves for an additional taste for the dish.
- Air fry the boiled yam for a more healthy and crispy model with minimal oil.
- Use a non-stick or cast-iron pan to stop sticking and to get a pleasant roasted end.
- Don’t overcrowd the pan whereas frying. It makes the every bit of the yam crispy.
Senai Kizhangu Poriyal (Step by Step Footage)
| Dice yams and wash them properly |
| Add it to a pot and canopy it with water |
| Sprinkle in some salt |
| Some turmeric powder |
| Prepare dinner until they’re tender |
| Drain them |
| Now take your different substances |
| That is your cooked yams |
| Warmth oil in a kadai |
| Crackle mustard and curry leaves |
| allow them to sizzle |
| Add in cooked yams |
| some salt |
| toss properly |
| Let it cook dinner on a medium warmth for some time until it get crispy |
| Now add in some pepper powder |
| toss as soon as and swap off the warmth |
| Completed |
Professional ideas
- Keep away from the yam which has black spots. The yam mushroom be agency.
- Don’t overcook the yam. It makes the vegetable mushy.
- At all times cook dinner on medium flame. It permits the yam to brown slowly with out burning.
- Toss the yam gently. Which provides a good roast with out breaking the yam items.
- Use large pan for even frying which makes yam cook dinner correctly and crispy.
Variations
Yam Fry Recipe: A crispy and spicy facet dish made with thinly sliced yam which is marinated in spices and shallow-fried in a pan till golden brown. It’s an ideal match for sambar or rasam rice.
Senai Kilangu Varuval Recipe: It is a dry roast dish the place yam slices are seasoned with chilli powder , turmeric powder, some spices after which pan-fried till crisp. It has a daring flavour and it’s nice with curd rice or any gentle curries.
Potato Poriyal Recipe: It’s a easy South Indian facet dish made utilizing boiled potatoes, mustard seeds, curry leaves, and gentle spices. It’s a kid-friendly dish that pairs properly with nearly any South Indian meal.
Vazhakkai Poriyal Recipe: Which is made with uncooked banana, this dish is mildly spiced and stir-fried till tender. It has a barely starchy texture and is a typical on a regular basis facet in Tamil properties.
Cheema Chakka Poriyal Recipe: It is a Kerala-style stir-fry. On this tender jackfruit cooked with coconut, curry leaves, and minimal spices. It’s flavorful, fibrous, and finest served with steamed rice.
FAQ
Q: Can I make this dish with out boiling yam?
No, boiling is essential to melt the yam and take away its pure itchiness.
Q:What can I do if the yam feels itchy whereas chopping?
Apply just a little oil in your fingers or put on gloves whereas cleansing and chopping the uncooked yam.
Q:Why does my poriyal flip soggy?
Ensure that to empty the water after boiling and funky the yam fully earlier than frying.
Q:Can I add different greens to this poriyal?
That is historically a single-vegetable dish, however you possibly can combine in potatoes or uncooked banana if you need.
Q: Can I exploit leftover boiled yam?
Sure, this poriyal works nice with leftover boiled yam from the fridge.
Q: Can I make it upfront for a celebration?
Sure, simply reheating the poriyal earlier than serving has tge finest style and texture.
Q: Is that this recipe kid-friendly?
Sure, you possibly can scale back the pepper and make a light model for kids.
Q: What makes this totally different from yam fry?
Poriyal is a stir-fry made with cooked yam, whereas yam fry is a shallow or deep-fried model with spices.
Extra Chena Kizhangu Recipes
📖 Recipe Card
Senai Kizhangu Poriyal Recipe (Yam Poriyal)
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Servings: 4 servings
Energy: 158kcal
Diet
Serving: 1servings | Energy: 158kcal | Carbohydrates: 22g | Protein: 1g | Fats: 7g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 3g | Sodium: 589mg | Potassium: 637mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 144IU | Vitamin C: 33mg | Calcium: 22mg | Iron: 1mg
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