Go Back

Senai Kizhangu Roast Recipe

Roasted elephant foot yam is a great recipe that has become a regular on our home menu. Savoury roasted yam full of authentic Chettinad flavours is a nutritious and yummy dish with minimal effort. A really simple dish to put together. Try this delicious recipe for yam with a spicy twist.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Chettinad
Servings: 4
Calories: 83kcal
Author: Shil

Ingredients

Pressure cook:

  • 2 cups Yam, sliced
  • 1 tsp Tamarind paste
  • ½ tsp Salt
  • ½ tsp Turmeric powder

Marinate:

  • ½ tsp Red chilli powder
  • ½ tsp Pepper
  • ½ tsp Coriander powder
  • ½ tsp Cumin powder
  • ¼ tsp Turmeric powder
  • 2 tsp Gram flour/Besan
  • ½ tsp Salt
  • tsp Asafoetida

For tempering:

  • ¼ tsp Mustard seeds
  • ¼ tsp Cumin seeds
  • 2 Dry red chilli
  • 5 Garlic cloves, crushed
  • 3 sprigs Curry leaves
  • 2 tbsp Oil

Instructions

  • Wash the yam well and peel the skin. Cut into slices and immerse in water to avoid discolouration.
  • Take the yam slices in a pressure cooker; add salt, turmeric, tamarind paste and sufficient water. Pressure cook for just one whistle. Drain the water and keep the cooked yam aside.
  • Take a mixing bowl and add the yam slices, salt, turmeric powder, red chilli powder, pepper powder, coriander powder, cumin powder and asafoetida. Toss the yam pieces well. Sprinkle 2 tsp of gram flour and combine all the ingredients together.
  • Heat oil in a frying pan. Sizzle mustard, cumin, dry red chillies, curry leaves and crushed garlic cloves. Sauté for half a minute; add elephant yam slices coated with spices. Mix well with the tadka, cover and slow roast on a low-medium flame for about 15-20 minutes, turning them over frequently for uniform browning.
  • Remove and serve Elephant Foot Yam Fry with white rice and sambhar/rasam.