Easy quick and extremely delicious Karunai Kizhangu Fry Recipe with step by step pictures. Best Yam Roast recipe - goes well as a side dish with any variety rice or South Indian meals!
Karunai Kizhangu Roast, this is another gem of a recipe from my mother-in-law’s kitchen. Karunai Kizhangu is Elephant Foot Yam, a tuber with skin resembling that of an elephant. I usually don’t buy it often unless I have planned ahead of Karunai Kizhangu Kara Kuzhambu or this simple yummy roast. But then this is one vegetable that has a nice long shelf life period, if it’s stored properly. Not just that, this veggie has a lot of good nutrients and is so healthy!
Yam could be a slight bit itchy if not cleaned or cooked properly. Not everyone might feel the discomfort but those allergic could feel slight itching in the throat. I remember as a kid, I used to love this vegetable. Whenever Amma made roast or my grandma made her style of curry, I used to have some itching in the throat. And yet, that never stopped me from enjoying this veggie every time it was made at home. These days, I don’t feel as much allergic which means I can enjoy it much better 🙂
Usually I like to cook the vegetable in lots of water with salt and turmeric to avoid any chances of it turning itchy but since this is a roast, I just sliced the yam thinner and roasted in a pan until completely cooked and golden brown. With this yam roast recipe, thin slices of yam are marinated in turmeric powder, salt, tamarind pulp and sambar powder. This margination helps coat the vegetable and turns it super flavorful when roasted. I love it simply with hot rice and ghee! 🙂 It also goes really well with rasam or sambar or even curd 🙂
How to Make Karunai Kizhangu Fry Recipe
📖 Recipe
To make Karunai Kizhangu Fry | South Indian Yam Roast
Equipment
- Cast Iron Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 200 grams Karunai Kizhangu/Yam
- ½ teaspoon Turmeric Powder
- ½ teaspoon Tamarind Paste
- 1 tablespoon Sambar Powder recipe in notes
- Salt as needed
- 2 tablespoon Oil
Instructions
- Remove the skin of the yam and wash it thoroughly in running water for a couple of times. Cut it into thin slices of desired size. The slices should be thin, less than ½ a cm.
- In a bowl, add the cut slices of yam along with salt, turmeric powder, sambar powder and tamarind paste. Mix well so that the spices are coated onto the yam slices. If required sprinkle few drops of water. Set this aside for atleast ten mins.
- Meanwhile, heat a nonstick pan with 2 tablespoon of oil. Place the marinated yam pieces one next to the other and cook on low flame for 4-5 mins. Slowly flip them onto the other side. Continue to cook slow for another 4-5 mins. Repeat this process until the yam looks cooked and is golden brown.
- Serve hot with any variety rice or plain rice, rasam, sambar or curd 🙂
Notes
- Remove the thick skin and wash the yam thoroughly. If required, it can be blanched in hot water.
- Marinate the yam slices for a minimum of ten mins.
- Refer the recipe for Sambar Powder. If sambar powder is not available, use red chilli powder + coriander powder + cumin powder in the ratio of 1 teaspoon + ½ teaspoon + ½ tsp.
- Make sure the cut slices are as thin as possible for a perfect crispy roast.
- Adjust spice levels as per preference.
- If tamarind paste is not available, soak marbled sized tamarind in small quantity hot water – extract the juice and use it instead.
Nutrition
South Indian Yam Roast Step by Step Recipe
Remove the skin of the yam and wash it thoroughly in running water for a couple of times. Cut it into thin slices of desired size. The slices should be thin, less than ½ a cm.
In a bowl, add the cut slices of yam along with salt as needed, ½ teaspoon turmeric powder, 1 tablespoon sambar powder.
Next add ½ teaspoon tamarind paste.
Mix well so that the spices are coated onto the yam slices. If required sprinkle few drops of water. Set this aside for atleast ten mins.
Meanwhile, heat a heavy pan preferably a cast iron pan with 2 tablespoon of oil. Place the marinated yam pieces one next to the other and cook on low flame for 4-5 mins.
Slowly flip them onto the other side. Continue to cook slow for another 4-5 mins.
Repeat this process until the yam looks cooked and is golden brown.
Serve hot with any variety rice or plain rice, rasam, sambar or curd 🙂
Recipe Notes
- Remove the thick skin and wash the yam thoroughly. If required, it can be blanched in hot water.
- Marinate the yam slices for a minimum of ten mins.
- Refer the recipe for Sambar Powder. If sambar powder is not available, use red chilli powder + coriander powder + cumin powder in the ratio of 1 teaspoon + ½ teaspoon + ½ tsp.
- Make sure the cut slices are as thin as possible for a perfect crispy roast.
- Adjust spice levels as per preference.
- If tamarind paste is not available, soak marbled sized tamarind in small quantity hot water – extract the juice and use it instead.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
Sowmya
Such an inviting dish. Thumb up
chcooks
Thanks a lot Sowmya 🙂
Antonia
Such an interesting preparation of yams....looks delicious!
chcooks
Thanks much Antonia 🙂
Shital Kanitkar
My fav. Too. Tip.. some yams can be itchy ..depends on how much oxalic acid they contain. Just soak the cut pieces in tamarind water for a couple of hours and even cook it for 5 mins. Then wash off and marinate