- Poriyal Recipes > Senai kizhangu poriyal | Elephant foot yam stir-fry-How to make-Step by step photos
Senai kizhangu poriyal | Elephant foot yam stir-fry-How to make-Step by step photos
![Senai kizhangu poriyal](images/senai-kizhangu-poriyal-elephant-yam-stir-fry.jpg)
Cuisine Style: Tamil Nadu | Cooking Time: 10 minutes | To Serve: 3 | Type : Side dish, Fry, deep fry, chips | Take with : Rice, tea, coffee
Ingredients
- Senai kizhangu [Elephant foot yam] –Half yam
- Turmeric powder – ½ tbsp
- Red chilli powder – ½ tbsp
- Garlic - 4 cloves[mashed]
- Curry leaves –1 spring
- coriander leaves –2 springs
- Coconut - 3 tbsp
- Asafoetida[Hing] - ½ tsp
- Tamarind – 1 inch piece
- Mustard seeds – 1 tbsp
- Chana dal – 1 tbsp
- Urad dal – 1 tbsp
- Oil - 2 tbsp
- Salt to taste
- Water as needed
Preparation
- Cut black outer layer (skin) of senai kizhangu.
- Wash & cut into small cubes.
- In a bowl add water, turmeric powder, tamarind & salt mix well.
- Add cubed senai kizhangu and soak it for 15 min.
- Heat oil in a pan, add mustard seeds let it splutter.
- Add chana dal, urad dal, curry leaves & garlic saute
- Add asafoetida, coconut saute for a min.
- Add soaked senai kizhangu, saute for 3 min
- Add turmeric & red chilli powder saute.
- Add water & salt cook till soft
- Finally add coriander leaves, cut off heat, serve hot with rice.
How to make Senai kizhangu poriyal/Elephant yam- Step by step Pictures
Wash elephant foot yam, peel off the skin, cut into cubes
Heat oil, add mustard, chan dal, urad dal, garlic, curry leaves, hing, coconut & yam
Saute for 3 min
Add red chilli powder
Add turmeric powder, saute for 2 min
Add water
Mix well, cover lid, cook till soft
Now its perfectly cooked
Add salt
Add coriander, mix well & saute till crisp
Now its ready, cut off heat
Elephant foot yam stir fry
Senai kizhangu poriyal ready, serve hot with rice
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