SENAI KILANGU VARUVAL

Senai kilangu or Elephant foot yam is a starchy root vegetable, that is most popular in Southeast Asia. It’s dark brown in color and will be really hard. In Southern part of India, this vegetable is used in various recipes like kulambu, varuval, poriyal and aviyal.

This vegetable, while handling it raw, might cause itchiness. It is better to apply some coconut oil in the palm, before peeling or chopping the vegetable. Once its being chopped, it’s better to put them in salt water or tamarind water.

ABOUT THE RECIPE

This senai kilangu varuval is a really easy to make recipe. It is a no-fail recipe, and anyone can make it. It is a great side dish, and goes really well with any kind of rice. Lemon rice, curd rice and sambar rice are some of the best combination with senai kilangu varuval.

INGREDIENTS FOR SENAI KILANGU VARUVAL:

• SENAI KILANGU – 250 GMS
• GINGER GARLIC PASTE – 1 TBSP
• CHILLY POWDER – 2 TBSP
• SALT – AS REQUIRED
• MUSTARD SEEDS – 1/2 TSP
• URID DHAL – 1/2 TSP
• OIL – FOR FRYING AND TAMPERING.

HOW TO MAKE SENAI KILANGU VARUVAL :

• Peel off the dark brown skin, and chop them into small cubes. Put them in salt water until you start to cook.

• Heat a wok/kadai, and add a tablespoon of oil.

• Add mustard seeds and urid dhal to the oil.
• Then add ginger garlic paste to it, and saute it for a second.

• Add yam to it, and pour 1.5 cup of water.

• Add chilly powder and salt to it. Mix everything, and cover the wok with a lid.

• Let it cook until all the water evaporates.

• Once the water evaporates and turns to a thick consistency, turn off the flame.

• Take a frying pan, and add 3 tablespoon of oil to it.
• Transfer the cooked yam into it.

• Spread it, until all the pieces touch the bottom of the frying pan.
• Fry it on a medium-low flame, for 10 minutes, on each side.

YUMMY, CRISPY AND DELICIOUS SENAI KILANGU VARUVAL IS READY.

SERVE IT WITH YOUR FAVOURITE RICE.

I HAD IT WITH SAMBAR RICE, APPALAM AND MANGO GINGER THOKKU.

VARIATIONS:

• Spiciness of the dish can be adjusted according to your taste.
• Instead of yam, you can also try this recipe with potato or raw banana. Both tastes really good, and goes really well with all kinds of rice too.

• Instagram
• Pinterest
• Facebook

SENAI KILANGU VARUVAL

Recipe by foodpassion1513Course: Veg side dish, Vegetarian

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

200

kcal

Senai kilangu or Elephant foot yam is a starchy root vegetable, that is most popular in Southeast Asia. It’s dark brown in color and will be really hard. In Southern part of India, this vegetable is used in various recipes like kulambu, varuval, poriyal and aviyal.
This vegetable, while handling it raw, might cause itchiness. It is better to apply some coconut oil in the palm, before peeling or chopping the vegetable. Once its being chopped, it’s better to put them in salt water or tamarind water.

Ingredients

• INGREDIENTS FOR SENAI KILANGU VARUVAL:

• SENAI KILANGU – 250 GMS

• GINGER GARLIC PASTE – 1 TBSP

• CHILLY POWDER – 2 TBSP

• SALT – AS REQUIRED

• MUSTARD SEEDS – 1/2 TSP

• URID DHAL – 1/2 TSP

• OIL – FOR FRYING AND TAMPERING.

Directions

• HOW TO MAKE SENAI KILANGU VARUVAL :
• Peel off the dark brown skin, and chop them into small cubes. Put them in salt water until you start to cook.
• Heat a wok/kadai, and add a tablespoon of oil.
• Add mustard seeds and urid dhal to the oil.
• Then add ginger garlic paste to it, and saute it for a second.
• Add yam to it, and pour 1.5 cup of water.
• Add chilly powder and salt to it. Mix everything, and cover the wok with a lid.
• Let it cook until all the water evaporates.
• Once the water evaporates and turns to a thick consistency, turn off the flame.
• Take a frying pan, and add 3 tablespoon of oil to it.
• Transfer the cooked yam into it.
• Spread it, until all the pieces touch the bottom of the frying pan.
• Fry it on a medium-low flame, for 10 minutes, on each side.
• YUMMY, CRISPY AND DELICIOUS SENAI KILANGU VARUVAL IS READY.

Notes

• VARIATIONS:
  Spiciness of the dish can be adjusted according to your taste.
  Instead of yam, you can also try this recipe with potato or raw banana. Both tastes really good, and goes really well with all kinds of rice too.