Stir Fried Elephant Yam (Senai Kizhangu Curry) is a traditional recipe in the Southern Region of Tamilnadu. It goes well with Rasam Rice, Sambar Rice etc.
Yam – 250 Gms (skinned and cut into small pieces)
Oil – 2 tbsp
Mustard Seed (Rai) – ½ tsp
Black Gram – ½ tsp
Green Chilli – 3 (finely chopped)
Curry Leaves – from 1 twig
Onion – (finely chopped)
Asafoetida – 1 pinch
Turmeric Powder – 1 pinch
Coriander Seed Powder – ½ tsp
Fennel Seed Powder – (Saunf Powder) – ½ tsp
Grated Coconut – 3 tbsp
Salt to taste
Boil 2 cups of water in a vessel with ½ tsp of Salt and a pinch of Turmeric Powder and the Yam Pieces Immersed in it. When the water starts boiling, cover the vessel with a lid leaving a small opening for the steam to escape.
Cook the Yam till it becomes soft (but not mushy). It takes about 5 to 6 minutes for the Yam to become soft in boiling water.
Drain it in a colander and keep aside.
Heat the Oil in a pan. Add Mustard, Black Gram, Green Chillies, Curry Leaves, Asafoetida, Onion and Turmeric Powder – one after another. Stir fry in medium flame till the Onion becomes translucent.
Add the boiled Yam, Grated Coconut, Coriander Seed Powder, Fennel Seed Powder and Salt. Toss and stir fry gently for 2 to 3 minutes in low to medium flame.
Apply Oil to the hand while skinning and cutting the Yam to avoid itching sensation to the hand.
The inner side of the Yam will be cream colored or pink colored. Cream colored Yam cooks fast.