Yam Poriyal, additionally referred to as Elephant Yam Stir Fry or Chena Kizhangu poriyal. It is a flavorful South Indian side dish made using cubed and cooked elephant yam sauteed with simple indian spices.
This yam poriyal goes good with rice and sambar, rasam, or curd rice. This easy yam poriyal recipe is not solely delicious it moreover has with fiber and essential nutritional vitamins in it. This easy poriyal recipe is good for a vegetarian South Indian lunch, and easy lunchbox recipes.
Senai Kizhangu Poriyal
Love Love Love this poriyal. It is truly simple to make nonetheless type so yummy. I had consumed tons and tons of this after my publish being pregnant. That’s one great dish to increase your breast milk, so good for lactating moms. You could add chilli powder to this, nonetheless i like it with pepper powder. This poriyal type good with rasam rice or any mild kuzhambu. You could check out my completely different poriyal recipes too.
Table of Contents
About Senai Kizhangu Poriyal
The yam poriyal recipe is a quick and delicious South Indian side dish which has the earthy style of elephant yam. The delicious recipe is simple, which makes use of the important substances which might be present in our pantry, nonetheless the type it delivers is solely superior. This deliciously crispy and mildly spicy dish goes beautifully with scorching rice and dal or rasam.
This yam poriyal recipe is especially widespread for its crispness texture and ease of preparation. It’s a type of dish which is gentle however satisfying for our soul. The recipe could also be made ahead and reheated. It matches for busy schedules or lunchbox meals.
Comparable Recipes
Why this recipe work?
Goes good with many dishes: This yam poriyal is good with rasam, sambar, or curd rice. It displays its versatility.
Why I like this recipe – Each chunk of this yam poriyal has that mild heat and slight crispiness. Which I crave for. Even plain rice feels further thrilling when this yam poriyal is on the plate. All people on the family loves this side dish. This poriyal is a shallow fried dish. So it is gentle on the stomach, however filling adequate to actually really feel glad.
Healthful side dish: Yam is rich in fiber, low in fat, and likewise good for digestion, which makes the dish every nutritious and fascinating.
Best texture: Even the shallow pan-frying the yam gives a golden crust with out further oil. Which is nice for effectively being and makes us to actually really feel lighter.
Parts
Elephant Yams: The first ingredient of the poriyal. The yam turns into clean when boiled and turns crisp when sauteed.
Turmeric Powder: This provides the yam a golden shade and helps to remove any itchiness.
Oil: Which is used to fry and season the yam. It helps the spices stick correctly to the yam.
Mustard Seeds: This provides a sturdy and nutty aroma to the poriyal.
Curry Leaves: This gives a novel South Indian contact and good style to the poriyal.
Black Pepper Powder: Which gives a daring and spicy kick to the poriyal.
Hacks
- Soak yam cubes in tamarind water sooner than boiling. It cut back itchiness of the yam and enhance style of the dish.
- Add crushed garlic along with curry leaves for a further style for the dish.
- Air fry the boiled yam for a extra wholesome and crispy mannequin with minimal oil.
- Use a non-stick or cast-iron pan to cease sticking and to get a pleasing roasted finish.
- Don’t overcrowd the pan whereas frying. It makes the each little bit of the yam crispy.
Senai Kizhangu Poriyal (Step by Step Footage)
| Cube yams and wash them correctly |
| Add it to a pot and cover it with water |
| Sprinkle in some salt |
| Some turmeric powder |
| Put together dinner till they’re tender |
| Drain them |
| Now take your completely different substances |
| That’s your cooked yams |
| Heat oil in a kadai |
| Crackle mustard and curry leaves |
| enable them to sizzle |
| Add in cooked yams |
| some salt |
| toss correctly |
| Let it prepare dinner dinner on a medium heat for a while till it get crispy |
| Now add in some pepper powder |
| toss as quickly as and swap off the heat |
| Accomplished |
Skilled concepts
- Stay away from the yam which has black spots. The yam mushroom be company.
- Don’t overcook the yam. It makes the vegetable mushy.
- Always prepare dinner dinner on medium flame. It permits the yam to brown slowly with out burning.
- Toss the yam gently. Which gives an excellent roast with out breaking the yam objects.
- Use giant pan for even frying which makes yam prepare dinner dinner accurately and crispy.
Variations
Yam Fry Recipe: A crispy and spicy side dish made with thinly sliced yam which is marinated in spices and shallow-fried in a pan until golden brown. It’s a great match for sambar or rasam rice.
Senai Kilangu Varuval Recipe: It’s a dry roast dish the place yam slices are seasoned with chilli powder , turmeric powder, some spices after which pan-fried until crisp. It has a daring flavour and it is good with curd rice or any mild curries.
Potato Poriyal Recipe: It is a simple South Indian side dish made using boiled potatoes, mustard seeds, curry leaves, and delicate spices. It’s a kid-friendly dish that pairs correctly with almost any South Indian meal.
Vazhakkai Poriyal Recipe: Which is made with raw banana, this dish is mildly spiced and stir-fried until tender. It has a barely starchy texture and is a typical frequently side in Tamil properties.
Cheema Chakka Poriyal Recipe: It’s a Kerala-style stir-fry. On this tender jackfruit cooked with coconut, curry leaves, and minimal spices. It’s flavorful, fibrous, and most interesting served with steamed rice.
FAQ
Q: Can I make this dish with out boiling yam?
No, boiling is important to soften the yam and take away its pure itchiness.
Q:What can I do if the yam feels itchy whereas chopping?
Apply just a bit oil in your fingers or placed on gloves whereas cleaning and chopping the raw yam.
Q:Why does my poriyal flip soggy?
Be sure that to empty the water after boiling and funky the yam absolutely sooner than frying.
Q:Can I add completely different greens to this poriyal?
That’s traditionally a single-vegetable dish, nonetheless you presumably can mix in potatoes or raw banana in the event you want.
Q: Can I exploit leftover boiled yam?
Positive, this poriyal works good with leftover boiled yam from the fridge.
Q: Can I make it upfront for a celebration?
Positive, merely reheating the poriyal sooner than serving has tge most interesting type and texture.
Q: Is that this recipe kid-friendly?
Positive, you presumably can cut back the pepper and make a lightweight mannequin for youths.
Q: What makes this completely completely different from yam fry?
Poriyal is a stir-fry made with cooked yam, whereas yam fry is a shallow or deep-fried mannequin with spices.
Further Chena Kizhangu Recipes
📖 Recipe Card
Senai Kizhangu Poriyal Recipe (Yam Poriyal)
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Servings: 4 servings
Vitality: 158kcal
Food regimen
Serving: 1servings | Vitality: 158kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 589mg | Potassium: 637mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 144IU | Vitamin C: 33mg | Calcium: 22mg | Iron: 1mg
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