Yam Roast | Senai Varuval | Elephant Foot Yam Curry
A simple and mild Yam / Senai Kizhangu / Elephant Foot Yam roast prepared with frozen yam. A quick weekday fix & great rice accompaniment.
Servings: 4
Calories: 114kcal
Ingredients
- 240 grams Yam diced, I used one 12oz frozen pack
- 1 tbsp Coconut oil
- 1 tsp Mustard seeds
- 1 tsp Urad dal
- 1 tsp Chana dal
- 10 Curry leaves
- 1.5 tsp Sambar powder
- 1 tsp Rice flour
- 1.5 tsp Salt or to taste
Instructions
- Remove the chopped yam from the pack and soak them in water for about 10-15 minutes. This will help to remove the ice particles.
- Now microwave them for about 8 minutes. We want them to be al-dente. Drain the water and set aside.
- Heat the pan or kadai and add coconut oil.
- Once the oil is hot, add mustard seeds, chana dal and urad dal.
- As they start to splutter, add the hing and curry leaves.
- Let them fry for about 30 second and now add the yam.
- Add salt, turmeric powder and, sambar powder and mix them well.
- Reduce the heat to medium and let it cook till all the water evaporates.
- Finally, drizzle the rice flour on top and mix well. At this stage, you can add more oil and roast them to get crispier yam. I just added rice flour and reduced the heat to low and roasted them for about 10 minutes. Make sure you mix them well every two minutes or so.
- That’s it. Yummy Senai curry is ready.
Notes
- The thawing process can be done in the stovetop also.
- Instead of sambar powder, the red chili powder can be used too. Same with coconut oil, you can replace it with any regular oil of your choice.
- Adjust the salt and spices according to your preference.
Nutrition
Calories: 114kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 894mg | Potassium: 509mg | Fiber: 3g | Sugar: 1g | Vitamin A: 478IU | Vitamin C: 60mg | Calcium: 24mg | Iron: 1mg