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Senai kizhangu/ Fennel Elephant yam/Suran dry roast

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kizhanguroast-3Marinated with Indian spices & Pan roasted to a golden color in south Indian style for a delightful side.

Elephant foot yam, the name looks different right?. It is called so because the larger tuber resembles an elephant foot. It is also called as suran and senai kizhangu in Hindi and Tamil. This vegetable is good for health as contains a large amount of carbs used for vital energy, lowers bad cholesterol, and lowers blood pressure. This is my mom’s recipe. My mom does this in a style by slice them finely, marinating with turmeric and sambar powder, and pan roast with oil. Sometimes she even slices them thinly, marinate, fry it deep. It is called Yam chips 😀  Obviously that takes a lot of oil ! I used to prepare them as elephant yam grill and make them with trevti dal, rasam and curd rice.

My other favorite dry side dishes: Carrot stir fry,Beans stir fry, baby potato stir fry, cauliflower stir fry, eggplant stir fry,Bitter gourd stir fry, okra/ladys finger stir fry, raw banana stir fry
kizhanguroast

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Senai kizhangu/ Fennel Elephant yam/Suran dry roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 cups
 
Ingredients
  • • • • Elephant yam/ senaikizhangu – ½, peeled and sliced ~ 2 cups
  • • • • Oil - 2 tbsp
  • • • • Mustard seeds - ¾ tbsp
  • • • • Cumin seeds (Jeera) - 1 tsp
  • • • • Tamarind – 2 tsp ( 1 inch sized tamarind or pulp)
  • • • • Urad dal - 1 tbsp
  • • • • Curry leaves - 5
  • • • • Turmeric powder - 2 tsp
  • • • • Sambhar powder – 1 tbsp
  • • • • Chilli Powder – 1 tsp
  • • • • Sugar - 1 tsp
  • • • • Salt - to taste
Instructions
  1. • Wash Elephant yam and peel the outer layer totally. Slice them finely into small cubes.
  2. • Add turmeric powder, curry leaves, salt, sambar powder, chili powder, asafetida, tamarind and 1 tsp of oil. Marinate and keep aside for 10 mins.
  3. • Heat 1 tbsp of oil in a pan over medium heat, add mustard, after it crackles, add urad dal, and jeera.
  4. • Bring the heat to medium,now add the chopped raw elephant yam. Stir and sprinkle 1 tbsp of water, close the lid and cook for 5-7 minutes over medium heat.
  5. • Add 1 tsp of sugar and keep frying until the raw elephant yam gets roasted here and there in color. Change to low heat, it takes around 5-7 minutes. Switch off the flame.
Notes
1. Do not make the slice too thick then it won’t cook inside properly.
2. You can also deep fry them rather by doing them on the pan. But obviously, this is healthy.
3. Adding sugar makes retain the color and turns it crispy.
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Taste Great with Rice and Mor Buttermilk Rasam/ three lentil dal/ sambar/ curd rice

kizhanguroast-2

Spicy Arbi Fry/ Seppankizhangu Roast

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QuickArbiSeppankezhanguRoast-7Perfectly roasted arbi with spices!

Seppankizhangu is also known as colocasia/arbi/taro root/chembu-kizhangu. I usually make it as roast by boiling but this one where I just peel and chop was my parents recipe. My mom said try it and you will love it! 🙂 and I totally loved it. And here I am sharing with you! Sometimes add it in yogurt curry (mor kuzhambu), once pan roasted and once have fried it. Everything tasted great but did not want to fry it anymore  made me guilty. So, here is my another recipe and it taste great with any rice, rasam,sambar and  I made it for one lunch for meals before two months and it tasted really good! It has some essential minerals like iron, copper, potassium, zinc. When you buy them, always buy fresh, medium sized firm ones. Arbi is very good in fiber and also good for the digestive system. It has zero cholesterol. It is heavy but and may cause bloating so addition of asafetida makes it easy to digest. I added tamarind as some kind souring agent to balance the sliminess and that sourness gives a different flavor.

I have other vegetarian side dish stir fry recipe: raw banana roast, carrot stir fry, beans masala stir fry, potato roast,cauliflower fry, bittergaurd fry, beettroot fry, eggplant fry

QuickArbiSeppankezhanguRoast-4

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Spicy Arbi Fry/ Seppankizhangu Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 cups
 
Ingredients
  • • • Arbi – 6 medium sized( 2 cups)
  • • • Oil - 2 tbsp
  • • • Mustard seeds - ¾ tbsp
  • • • Cumin seeds (Jeera) - 1 tsp
  • • • Tamarind – 2 tsp ( 1 inch sized tamarind or pulp)
  • • • Urad dal - 1 tbsp
  • • • Curry leaves - 5
  • • • Turmeric powder - 2 tsp
  • • • Sambhar powder – 1 tbsp
  • • • Chilli Powder - 1 tbsp
  • • • Sugar - 1 tsp
  • • • Salt - to taste
Instructions
  1. • Wash Arbi and peel the outer layer totally. Chop them finely into small cubes.
  2. • Add turmeric powder, salt, sambar powder, chilli powder, asafetida, tamarind and 1 tsp of oil.
  3. • Heat 1 tbsp of oil in a pan in medium heat, add mustard, after it crackles, add urad dal, curry leaves and jeera.
  4. • Bring the heat to medium,now add the chopped raw arbi. Sprinkle 1 tbsp of water, close the lid and cook for 5-7 minutes in medium heat.
  5. • Add 1 tsp of sugar and keep frying until the raw arbi gets roasted here and there in color. Change to low heat, it takes around 5-7 minutes. Switch off the flame.
Notes
Adding sugar makes retain the color and turns it crispy.
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Taste great with rice and sambar or rasam or milagu kuzhambu or vengaya kuzhambu or dal fry. You can have them plain as snacks too.QuickArbiSeppankezhanguRoast-5

Seppankizhangu/Arbi Roast

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seppankezhangu-13_relishthebitePerfectly roasted arbi with curry leaves and spices.

Seppankizhangu is also known as colocasia/arbi/taro root/chembu-kizhangu. I usually make it as roast, sometimes add it in yogurt curry (mor kuzhambu) and once have fried it. Everything tasted great but did not want to fry it anymore 😉 made me guilty. So, I wanted to my classic seppankizhangu roast, it taste great with any rice, rasam, sambar and 😀 I made it for one lunch for meals before two months and it tasted really good! It has some essential minerals like iron,copper, potassium, zinc. When u buy them, always buy fresh,medium sized firm ones.

seppankezhangu-14

I have other vegetarian side dish stir fry recipe: raw banana roast, carrot stir fry, beans masala stir fry, potato roast, cauliflower fry, bittergaurd fry, beettroot fry, eggplant fry

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Seppankizhangu/Arbi Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Colocasia/seppankizhangu/arbi – 10
  • Mustard seeds – ¼ tsp
  • Urad dal – 1 tsp
  • Curry leaves - few
  • Sambar powder – 3 tsp
  • Chilli powder – ½ tsp
  • Turmeric – ¼ tsp
  • Fennel powder – ½ tsp
  • Garlic – 2, crushed
  • Rice flour – 2 tsp
  • Asafetida - pinch
  • Salt – as needed
  • Sugar – a pinch
  • Oil – 2 tbsp
Instructions
  1. Wash arbi and pressure cook with ¾ cup of water and a tsp of turmeric powder and cook for 3 whistles or boil for 30 minutes.
  2. Peel the skin off and cut them in circles or rounds.
  3. Mix the arbi and add turmeric powder, rice flour, sambar powder, fennel powder, chilli powder, salt and asafetida and mix well.

  4. Heat 1 tbsp of oil in a pan in medium heat, add mustard, after it crackles, add urad dal,and curry leaves.
  5. Bring the heat to low, and mixed marinated arbi.

  6. Sprinkle 1 tbsp of water, close the lid and cook for 5-7 minutes.
  7. Turn in between to make sure it gets cooked evenly.
  8. Add a pinch sugar and keep frying until the arbi gets roasted here and there in color. Switch off the flame.
Notes
1. Don’t pressure cook for long and make it mushy.
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Taste great with rice and sambar or rasam or milagu kuzhambu or vengaya kuzhambu or dal fry. You can have them plain as snacks


 seppankezhangu-10

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