Senai kizhangu roast
Senai kizhangu roast, from above
VegVeganTamil Nadu

Senai kizhangu roast

Elephant yam slices roasted with masala until crusty. The vegetarian's fish fry.

40 minTime
2 gProtein each
mediumSpice
Yam fry1 chapter · 1 min read

Make it your way

Grandma's waySenai, masala coat, shallow fried.
The original
225kcalsame
2 gproteinsame
5 gfibresame
40minutessame

Senai roast.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Elephant foot yamabout 3 cups, thick slices
Tamarinda tiny piece
Turmeric (ground turmeric)¼ tsp
Red chilli powder (indian red chili powder)2 tsp
Sambar powder1½ tsp
Ginger garlic paste2 tsp
Rice flour1½ tbsp
Cooking oil (vegetable oil)2½ tbsp
Curry leaves2 sprigs
Waterfor boiling
Saltto taste

Method

3 steps
  1. 1Boil yam slices in water with tamarind, turmeric and salt until just tender. Drain.
  2. 2Coat with chilli powder, sambar powder, ginger garlic paste and rice flour.
  3. 3Shallow fry in oil with curry leaves on medium until crusty on both sides.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Senai kizhangu roast: a bread or rice, a side, something to drink and something sweet.

Bread or rice Verkadalai sadam20 min
Bread or rice Ellu sadam20 min
With a main Mor kuzhambu35 min
With a main Kambu koozh40 min
To drink Neer mor8 min
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