Senai Kizhangu Chops in Tawa, How to make spicy Yam(Senai Kilangu in local Language) Chops without tongue itches. Kara Karunai/Senai Kizhangu/yam all in one name called Senai. Senai Kizhangu is first boiled and then marinated in Spicy and Tangy Tamarind sauce, later fried on Top of Tawa which gives crispy in texture and yummy in Taste. If you want to try some more Interesting recipe from my blog give a try Senai Kizhangu Varuval, Senai Kizhangu Masiyal, I would sort my lunch with simple rasam and one side dish Yam Chops.
Mostly YAM is one vegetable Which is often ignored because of its wired appearance, But do you it’s importance???
✔Yam helps to reduce cholesterol and act as an anticoagulant.
✔It is safe to consume by the diabetic people and it helps to maintain the hormone imbalance.
✔rich in vitamin c and delays aging(note this important point)
Usually, people will complain about the tongue itchiness after consuming that, my suggestion if you cook Senai kizhangu properly you won’t get any itches.
tips to avoid itches,
Adding tamarind extract will reduce the itchiness and also enhance the taste of the dish.
Adding lemon juice finally in the Senai kizhangu dishes can avoid the tongue itches.
All of the above if still, you feel the tongue itches have a citric fruit. What Yam dish you like?
Senai Chops Recipe Video,
Senai Kizhangu Chops, Yam Chops recipe, How to make Karunai Kizhangu Chops:
- 250g Elephant foot yam/சேனைக்கிழங்கு(cut into squares)
- ⅓ tsp turmeric powder/மஞ்சள் தூள்
- 1 tbsp chili Powder/மிளகாய் தூள்
- 1 gooseberry sized tamarind/நெல்லிக்காய் அளவிலான புளி
- 1 tsp salt/உப்பு
- firstly, Take the Senai kizhangu(yam) peel the skin and cut it into medium-sized thin squares. Wash it thoroughly in water. Boil Senai kizhangu(yam) with little tamarind extract separately in a pressure cooker.
- Just cook it for 1 whistle don't boil it for more. Only cook 50%.
- Once the pressure completely released, remove it from the cooker.
- Take a mixing bowl or plate add chili powder, turmeric powder, and salt, add the little tamarind extra and make a paste.
- Apply the chili paste on each Senai(Yam) pieces, coat well, and let it marinate for 30 mins.
- After 30 mins, heat a Kadai and add a tsp oil, toast the senai on both sides.
- Once it turns golden remove from stove.
- Spicy and Crispy Senai Kizhangu Is ready to serve.
adjust the spice level according to your taste buds.
Senai Kizhangu Chops, Yam Fry on Tawa step by step Video:
firstly, Take the Senai kizhangu(yam) peel the skin and cut it into medium-sized thin squares. Wash it thoroughly in water. Boil Senai kizhangu(yam) with little tamarind extract separately in a pressure cooker.
Just cook it for 1 whistle don’t boil it for more. Only cook 50%.
Once the pressure completely released, remove it from the cooker.
Take a mixing bowl or plate add chili powder, turmeric powder, and salt, add the little tamarind extra and make a paste.
Apply the chili paste on each Senai(Yam) pieces, coat well, and let it marinate for 30 mins.
After 30 mins, heat a Kadai and add a tsp oil, toast the senai on both sides.
Once it turns golden remove from stove.
Spicy and Crispy Senai Kizhangu Is ready to serve.
Rasam collections from Prema’s Culinary, Paruppu Urundai Rasam, Poricha Rasam, Vepampoo Rasam, Tomato Rasam(Thakkali Rasam), Kollu Rasam, Lemon Rasam, Pineapple rasam, cauliflower rasam Mor Rasam, Mysore rasam, Kalyana rasam, Rasam Vadai.
I would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on Facebook(https://www.facebook.com/premasculinary), Twitter & Pinterest. for the Instagram mention, @premasculinary or tag #premasculinary
Enjoy Cooking Have a Happy Day!!!
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