Senai Kizhangu Varuval – Yam Stir Fry

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Senai Kizhangu Varuval (Yam Stir Fry/ Kandagadda Vepudu/ Elephant Foot Yam Stir Fry)

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yam stir fry/ kandagadda vepudu

Ingredients for Senai Kizhangu Varuval Recipe:

  • 300g senai kizhangu/ elephant foot yam/ kandagadda
  • small gooseberry sized ball tamarind or 1 tsp tamarind paste
  • 1 1/2 tsp red chili powder or to taste
  • 1 1/2 tsp coriander powder
  • 1/2 tsp fennel powder
  • 1/4 tsp turmeric powder
  • 4 garlic cloves, roughly crushed
  • few curry leaves (optional)
  • salt to taste
  • 3-5 tbsp of oil
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senai kizhangu varuval/ yam stir fry recipe

How to make Senai Kizhangu Varuval Or Knadagadda Vepudu:

  • Peel the skin, wash and cut the yam into small pieces. Apply some oil on your hands when cutting yam to prevent itching.
  • Soak tamarind in little quantity of warm water and extract the juice and keep aside.
  • Parboil senai kizhangu (yam) pieces with turmeric powder, salt and very little water.
  • Heat a pan with oil and add crushed garlic and curry leaves. Saute on low flame till they turn golden yellow color.
  • Add half cooked yam pieces, chili powder, coriander powder, fennel powder and tamarind extract.
  • Cook on medium flame until they turn crisp and reddish brown color. Check the salt and In-between stir gently without breaking yam pieces.
  • Remove from flame and transfer into serving bowl. Serve warm with sambar rice or curd rice.

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