Recipe for Senai Kizhangu Chops. Easy to do Yam chops with step by step pictures.
I have a couple of these old books that I have got from my mom that has some recipes which are pure genius. These are no name cook books written in tamil. The first 15 pages and the last 15 pages and then some middle have gone missing. My mom has had it for over 40 years now. This recipe for senai kizhangu chops is from this book. Its a regular recipe at home. Its so easy to make and so so good to eat. Pair it with rasam sadam and you will have a heavenly lunch.
Here is how to do Senai Kizhangu Chops. Prep Clean and chop the Senai Kizhangu into one inch size cubes. Keep the slices thick. Soak the senai kizhangu in salt water for five minutes. Drain the water and set aside. Note: Some people might feel their palms itch badly after cleaning yam. Apply oil or wear gloves when cleaning and cutting yam.
Add in the salt, red chilli powder, turmeric powder and coriander powder. Mix well to combine and make sure that the masalas coat the senai kizhangu well. If you want it spicy, add more red chilli powder.
Now take a pressure cooker and add in little water (1/2 cup) to the bottom of the pan. Place the masala coated yam bowl inside the cooker. Do not add any water to the yam. Cover the pressure cooker and cook for exactly two whistles. Switch off the flame and wait for the pressure to settle naturally. Do not cook for long.
Senai is cooked and ready!
Heat oil in a wide skillet until hot. Add in the cooked senai kizhangu and add in few sprigs of curry leaves. Fry for 3-4 minutes on each side until crisp. I use two forks to turn the senai kizhangu. Its the perfect tool.
Remove from the pan and squeeze some lemon on top of the roasted chops and sprinkle some coriander leaves. Serve with rice and rasam.
- 250 grams Elephant foot yam / Senai Kizhangu
- 3/4 teaspoon salt
- 2 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 5 teaspoon oil
- 4 - 5 sprigs curry leaves
- Juice of half a lime
- 1 sprig coriander leaves, chopped
- Clean and chop the Senai Kizhangu into one inch size cubes. Keep the slices thick. Soak the senai kizhangu in salted water for five minutes. Drain the water and set aside.
- Add in the salt, red chilli powder, turmeric powder and coriander powder. Mix well to combine and make sure that the masalas coat the senai kizhangu well.
- Cook the yam in a pressure cooker for 2 whistles. Wait for the pressure to release naturally.
- Heat oil in a wide skillet until hot. Add in the cooked senai kizhangu and add in few sprigs of curry leaves. Fry for 3-4 minutes on each side until crisp.
- Remove from the pan and squeeze some lemon on top of the roasted chops and sprinkle some coriander leaves. Serve with rice and rasam.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Side dish
- Cuisine: Tamilnadu
- 250 grams Elephant foot yam / Senai Kizhangu
- 3/4 teaspoon salt
- 2 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 5 teaspoon oil
- 4 - 5 sprigs curry leaves
- Juice of half a lime
- 1 sprig coriander leaves, chopped
- Clean and chop the Senai Kizhangu into one inch size cubes. Keep the slices thick. Soak the senai kizhangu in salted water for five minutes. Drain the water and set aside.
- Add in the salt, red chilli powder, turmeric powder and coriander powder. Mix well to combine and make sure that the masalas coat the senai kizhangu well.
- Cook the yam in a pressure cooker for 2 whistles. Wait for the pressure to release naturally.
- Heat oil in a wide skillet until hot. Add in the cooked senai kizhangu and add in few sprigs of curry leaves. Fry for 3-4 minutes on each side until crisp.
- Remove from the pan and squeeze some lemon on top of the roasted chops and sprinkle some coriander leaves. Serve with rice and rasam.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Side dish
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/senai-chops-yam-roast-recipe/
Easy recipe for Potato Pepper Fry / Urulai Milagu Varuval. Potatoes tossed in black pepper and curry leaves. Perfect side dish for lunch with rice and rasam or sambar. With step by step pictures.
I am a great fan of Kenji-Lopez of serious eats. Who isn’t right! He did a story last year on how a little baking soda added when boiling potatoes helps in creating that wonderful crust that is so desirable in roasted potatoes. A crisp crust and a creamy potato. He calls it the crisp-to-creamy contrast. I have done this potato-pepper fry using his method of adding that little baking soda while boiling potatoes. This potato-pepper fry is such an easy and a hit recipe at home.
Here is how to do it. Take half a liter of water and add in the baking soda and salt. Add in the half cut potatoes to the cooker. I boil my potatoes in a pressure cooker for 2 whistles and wait for the pressure to settle naturally. If you are worried of potatoes turning into a mush, release the pressure immediately after the two whistles are over.
Drain the water from the potatoes. Remove the skin of the potatoes and cut in big chunks. Add the chunks to a bowl. Add in freshly ground black pepper, salt and crushed whole garlic with the skin on. Toss to coat.
Heat oil in a pan until hot. Add in the mustard seeds and curry leaves. Let the mustard seeds splutter.
Add in the potatoes and toss on medium flame for about 10-12 minutes.
Golden goodness after 12 minutes. Serve hot with rice , rasam or sambar.
For Boiling Potatoes
- 500 grams potatoes
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Spices and flavoring
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 4 - 5 cloves garlic, crushed with skin
For tempering
- 5 teaspoon peanut oil
- 1/4 teaspoon mustard seeds
- 3 sprigs curry leaves
- Take half a liter of water and add in the baking soda and salt. Add in the half cut potatoes to the cooker. I boil my potatoes in a pressure cooker for 2 whistles and wait for the pressure to settle naturally.
- Remove the skin of the potatoes and cut in big chunks. Add the chunks to a bowl. Add in freshly ground black pepper, salt and crushed whole garlic with the skin on. Toss to coat.
- Heat oil in a pan until hot. Add in the mustard seeds and curry leaves. Let the mustard seeds splutter.
- Add in the potatoes and toss on medium flame for about 10-12 minutes.
- Serve hot with rice, rasam or sambar.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Cuisine: South Indian
