Yam or Raw Banana Fry (Senai Kizhangu / Vazhakkai Varuval)
Ingredients (6)
- yam or raw banana500 g
- water250 ml
- turmeric powder0.25 tsp
- red chilli powder1 tsp
- salt1 tsp
- oil2.5 tbsp
Method
- 1
Peel the yam or raw banana.
- 2
Slice into thin rounds or half-moons, approximately 5 mm thick.
- 3
Wash well and drain.
- 4
Place the sliced vegetable in a saucepan.
- 5
Add the water, turmeric powder, chilli powder and salt.
- 6
Mix well so that the slices are evenly coated.
- 7
Cook over medium heat until the vegetable is about 75% cooked and almost all the water has evaporated.
- 8
Stir occasionally to prevent sticking.
- 9
Remove from the heat once the water has been completely absorbed.
- 10
Heat the oil in a wide frying pan over medium heat.
- 11
Arrange the cooked slices in a single layer.
- 12
Fry for 4–5 minutes on one side until golden brown.
- 13
Turn each piece carefully and fry the other side until crisp and evenly browned.
- 14
Continue turning occasionally until all the slices are crispy around the edges.
- 15
Remove and drain on kitchen paper if desired.
Notes & variations
Steamed rice with sambar Rasam and rice Mor Kuzhambu Curd rice Fish curry Chicken curry Coconut oil gives the most authentic South Indian flavour. For extra crispiness, sprinkle 1 tablespoon rice flour over the cooked slices before frying. Add ½ teaspoon freshly ground black pepper during frying for a pepper version. A pinch of asafoetida can be added while cooking for extra flavour. The same method works well with yam, raw banana, colocasia (seppankizhangu) and sweet potato. Best served immediately. Leftovers can be refrigerated for up to 2 days and reheated in an air fryer or frying pan.
Nutrition
estimated| Per | 1 serving | 4 servings |
|---|---|---|
| Calories | 231 kcal | 924 kcal |
| Carbs | 40.5 g | 162 g |
| Protein | 1.8 g | 7.2 g |
| Fat | 9.2 g | 36.8 g |
| Fibre | 3.2 g | 12.8 g |