Monday, October 1, 2007

Karunai Kizhangu fry/ Elephant Yam fry

This post has been overdue for a long time. That's b'coz I've tried to get some info about the vegetable I've used here. It is called ' Karunai kizhangu' in tamil language. It's a type of yam but I don't know any other details. So, please...if anybody can tell me the english name I would really appreciate it.
This yam can be used in puli kuzhambu as well as used to make dry curries. The dry versions are a excellent combination for sambar rice, rasam rice or curd rice.

Note: "Thankyou" foodies for letting me know that this vegetable is Elephant Yam. Here is a picture for people who do not know what it is.

Pan fried method:
Ingredients:
karunai kizhangu- medium size
turmeric powder- 1/2 tsp
chilli powder- 1/2 tsp
sambar powder- 1 tsp
salt- as reqd
besan powder- 2 tsp
Procedure:
Wash the vegetable and remove the outer skin. Cut it into any shape but it should be a little thick. Heat water in a pan. Add some turmeric and salt. cook till the vegatable is 1/2 done. Decan all the water and allow it to cool. After that add all the masala powders and mix until the vegatable is coated well. You can add a splash of water only if needed. Check for salt.
Heat dosa pan or iron skillet. Pour a little oil and season the pan. Then put the vegetable on it and pan fry it until you get a nice golden color and a crunch on the outside. Add a squeeze of lemon on top and mix some corriander leaves or fried curry leaves.

Kadai fry method:
Ingredients:
karunai kizhangu- medium size
garlic- 8 pods
ginger- 1"
red chillies- 4 (as needed)
curry leaves- 10 leaves
corriander leaves- small fistful
sombu - 1 1/2 tsp
salt- as reqd

Procedure:
Dry grind everything except the vegetable. Cook the vegetable with some salt and turmeric until 1/2 done. Heat oil in a kadai and add the cooled vegetable. Then add the spice powder and mix well. Keep it on a medium low flame and fry it until the vegetable gets roasted well. Serve this dish with hot rice and sambar. You can't beat this combo!!!
Enjoy guys and remember to let me know any info (a pic, more notes...anything) about this vegetable. See you soon.

22 comments:

Asha said...

Looks yummy, almost like chicken cutlets Kribha. I know it's called Suran in Hindi, haven't researched the name in English though!
Good with Parathas, right?:))

bee said...

it's called suran in hindi, chena in malayalam and elephant yam in english.

Rajitha said...

like bee said..we call it chenai..i love this veggie

indosungod said...

Kribha looks yummy and tasty but I am allergic to this vegetable but that has not stopped me from trying and falling sick :)

Suganya said...

This is elephant yam. I love 'em as fry and in vatral kuzhambu. Tastes excellent with anything tamarind-y.

Kribha said...

Hi Asha,
I wonder how you comment first most of the time. Do you have some alert system or something?
Anyway, 'thanks' for letting me know the name. For the past few days I googled so many times with the name karunai kizhangu and did not find much info.
I have not tried this with parathas. Will give it a try next time.

Hi Bee,
Thanks dear for clarifying my doubt. I have updated it in my post.

Hi Rajitha,
Nice to know that you like it too. I rarely get it in my place.

Dear Indo,
wow...do you eat it anyway? You got some guts. My son is allergic to peas.

Hi Sugi,
sure it is great in vatral kuzhambu. Must try it sometime.

Laavanya said...

I like the dosa-kal method. Looks good.

RAKS KITCHEN said...

Hey my mother also used to do this recipe in dosai kal!! I love this, and thank you for sharing the recipe!!

Bharathy said...

I too make this varuval kribha.but not tried on dosa kal!!...nowadays these create an itching in the throat and I think it's due to the summer here...:(...

Vcuisine said...

Kribha, that's lovely. I remember my hostel life where they used to serve this with masalas too. A Tasty one. Nice pictures. Viji

Padma said...

I have not seen elephant yam here in american stores, where did u get those? Loved the variation to it... looks wonderful!

Happy cook said...

Well i love both the dish. I think in malayalam in is calles chenna. If i remember correct my mom used to say sometimes when u cut them your hands will start scratchy.
But when she made chenna i loved them.

Richa said...

that looks so tasty! loved the kadai fry with saunf/sombu, must bring a lovely flavor to the dish :)

Suma Gandlur said...

That subji is looking yummy. If what I am thinking is correct, looking at that picture, it is kanda In telugu and suvarna gadde in Kannada.
It happens to be one of my favorite veggies Which I haven't eaten in years. Where did you get that??? I am so jealous of you right now. :)

Sirisha Kilambi said...

Looks yummm...yumm...yummm dear.....
Haven't seen this veggie cooked so tastefully :-)

Kumudha said...

Looks delicious! I have never tried this dish. Thanks for the wonderful recipe.

Roopa said...

Thanks for dropping by my blog:)
yum the the dish looks absolutely delicious kribha!

Kribha said...

Hi Lavanya,
I have been eating the dosa kal method only for a long time. My MIL did the kadai method. Ever since I've become a great fan of this. You should try it sometime.I'm sure you will like it.

Hi Raks,
Thanks dear. Glad you liked it.

Hi Bharathy,
I had this itching problem when I used to eat this in India. Here I have not experienced this so far. Dosa kal method is good too. Try out sometime.

Hi Vijika,
Glad you liked it. Thanks.

Hi Padma,
I got it in the farmer's market at Atlanta. It's not available all the time. I just got it by chance.

Hi HC,
Ofcourse the prep part is a little difficult. I usually apply oil to my hands. I've not had any issues so far.

Hi Richa,
That's true. Saunf does give a distinct flavor to this curry. Do give it a try sometime.

Kribha said...

Hi Suma,
I also knew the name of this veggie in my native language only. Later, it was Asha and Bee who told me what it was in other languages.
Ofcourse, this is rare in US. Got it in a farmer's market in atlanta. They also do not carry it regularly. Sorry to make you jealous. Do come to my place. If that veggie is in season will cook it for you.Hugs.

Hi Sirisha,
Thanks dear. You are so kind. I'm happy that you liked it.

Hi Kumudha,
Nice to have you here. I'm glad you liked the recipe.

Hi Roopa,
Thanks dear for your kind words. I'm happy to know you.

TBC said...

I love yam.I use this pretty frequently. It is called elephant foot yam in English & Chena in my language( Malayalam). I have never seen this vegetable here so I am forced to use the frozen form which just doesn't have the same taste:-(
BTW, I lve your ridge gourd bhajis:-)

Kribha said...

Hi TBC,
Thanks for clarifying my doubt about the english name for karunai kizhangu. I did not know that we get frozen yams until I read your comment. Will look for it next time. Glad that you liked the ridge gourd bhajis. :))

Aruna said...

looks yummy
Thanks for your receipe