Senai kizhangu varuval | Suran curry | Elephant foot yam fry | Amorphophallus paeoniifolius

Cuisine Style: Tamil Nadu | Cooking Time: 10-15 minutes | To Serve: 3 | Type : Side dish, Fry, Varuval, shallow fry | Take with : Rice

Ingredients

• Senai kizhangu [Elephant foot yam] – half
• Mustards seeds – 1 tbsp
• Turmeric powder – ½ tbsp
• Red chilli powder – ½ tbsp
• Lemon juice – 1 tbsp
• Tamarind – 1 inch
• Oil – 2 tbsp
• Salt to taste
• Water as needed

Preparation

• Cut black outer layer (skin) of senai kizhangu. Then wash and cut in to triangle shapes (3 mm thickness).
• In a bowl add tamarind, turmeric powder and salt then add triangle shaped senai kizhangu and soak it for ½ an hour. Then drain water.
• Heat pan with oil add mustard seeds. Then add curry leaves, senai kizhangu, turmeric powder and red chilli powder mix well.
• Sprinkle water then sauté gently for 10 min.
• Once cooked add lemon juice. Serve hot with rice.

How to make Senai kizhangu varuval - Step by step Procedure & Pictures [Simple, Easy]

Senai kizhangu

Cut in to triangle shapes

Soak in tamarind, salt & turmeric mixed water

After 1 hours [drain water]

Oil, Mustard

Add Curry leaves

Add senai kizhangu[elephant foot yam]

Add salt, turmeric and red chilli powder

Fry for ten min then add lemon juice & serve