Updated on by Raks Anand 12 Comments
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Senai kizhangu chips is a very very simple recipe and turns out great taste-wise. Learn how to cook without itchiness in it.
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Senai kizhangu is one veggie that I buy rarely as Vj never wants me to buy. He is afraid always about the itchy nature of it.
But senior folks at home say that if we buy and keep for several days, the itchy nature gets reduced.
Also if made at right way, it can be made as a delicious side dish. And as far as this recipe is concerned I had no idea about it or heard about it.
Related links
- Elephant yam curry
- Karunai kizhangu masiyal
- Yam kuzhambu
But MIL told when we saw elephant yam at Mustafa and I wanted to try it really soon.
I made this last week and wanted to post as last Thursday’s post, but time flies for me as I am enjoying my days with the whole family here in SG.
We even went for a short trip to Langkawi, Malaysia for 3 days. So still busy and having fun with my in-laws and co-sisters all together.
But sure will meet you all tomorrow with a sweet post for the New year’s first post 🙂.
And this is a very very simple recipe and turns out great taste-wise. This is the whole family’s favorite here.
Me and Aj tasting for first time and loved it too. Best way when you want to use the big elephant yam in single use.
Check out Yam fry recipe over tawa too. This kizhangu is also called Kaara karnai (Elephant Yam)
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Senai kizhangu chips recipe
Senai kizhangu chips is a very very simple recipe and turns out great taste-wise. Learn how to cook without itchiness in it.
Course Side Dish, Snack
Cuisine Indian
Prep Time 25 minutes minutes
Cook Time 25 minutes minutes
Author Raks Anand
Servings 2 cups
Cup measurements
Ingredients
- ½ Elephant yam Senai kizhangu
- 1 tablespoon Tamarind Big gooseberry size
- 2 teaspoon Sambar powder
- Salt
- Oil - For deep frying
Instructions
Peel off the skin of the yam and cut into big chunks firstly.
Wash and keep immersed in water. Then chop the yam uniformly into sticks.
To do this, firstly slice it into thin squares/ rectangles and then stack the slices and chop them to sticks as shown in the picture.
Soak tamarind in hot water for 30 mins and extract a thick pulp from it.
Mix the tamarind pulp, sambar powder, salt with the yam sticks and keep aside for 20 mins. You can add little turmeric as well if you want.
After 20 mins, it would have left more water within.
Heat oil and when oil is hot, squeeze out the excess water and sprinkle the yam in hot oil.
Cook in medium flame with constant stirring and never leave it unattended as it gets easily browned towards end.
Also keep turning while cooking now and then ensures even cooking.
Drain from oil when the ‘Shhh…’ sound completely ceases and turns crispy. Drain over paper towel finally.
Notes
- Make sure you extract thick pulp from tamarind. Do not let it be watery.
- Also tamarind should be more, then only the itchy effect will not be there.
- You can make this fully crispy or crisp out and slightly soft from inside.
- Make sure the yam is chopped thin and equal sized, otherwise cooking time will vary accordingly.
- Takes some time to get cooked well.
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Step by step photos
1. Peel off the skin of the yam firstly and cut into big chunks first.
After that wash and keep immersed in water.
Then chop the yam uniformly into sticks.
To julienne cut, first slice it into thin squares/ rectangles and then stack the slices, chop them to sticks as shown in the picture.
2. Soak tamarind in hot water for 30 mins and extract a thick pulp from it. Mix the tamarind pulp, sambar powder, salt with the yam sticks and keep aside for 20 mins.
3. After 20 mins, it would have left more water within.
Heat oil and when oil is hot, squeeze out the excess water and sprinkle the yam in hot oil. And that’s my MIL in action.
4. Cook in medium flame with constant stirring and never leave it unattended as it gets easily browned towards end.
Also turning while cooking now and then ensures even cooking.
Drain from oil when the ‘Shhh…’ sound completely ceases and turns crispy. Drain over paper towel.
Can go best with sambar rice and Vj just loves to eat as such. Even I like it as such.
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Reader Interactions
Comments
AparnaRajeshkumar
thats delicious one... tasted it many time never tried it
Reply
Chiya
A new one ! Nice
Reply
Veena Theagarajan
my fav chips.. new shape though! Happy new year Raks
Reply
Anonymous
Happy New Year!!
Reply
Kuttu
Slurrp! Tempting recipe Raks! 🙂 Happy New Year!
Reply
Hema Malini
Hey Raks !! Excellent recipe 🙂 ..by the way is the 'Search Recipe' been removed or am I not seriously looking for that? Please help
Reply
Mathi Ravi
Wow Yumm receipe Raji!!! I am on diet 🙂
Reply
Home Cooked Oriya Food
yummy! Happy New Year!
Reply
Sujatha Ramesh
Hey Raks ! I am new to this blog .. your recipes are great !!!! feeling sad that i missed it for so long :- ( ... I am trying your recipes one by one , they are coming out very well ! The credit goes to Raks! & Raks only !
Raks I would like to know where you got the bamboo Idiyappam plates from . My next project is Idiyappam !!
Thank u for sharing the recipes as it is...very rare to see ppl sharing it like this! Thank u once again.Reply
Vaishnavi
Raks waiting for ur new year sweet...hitting rakskitchen since morning
Reply
Vaishnavi
Raks waiting for ur new year sweet...hitting rakskitchen since morning
Reply
Anonymous
Looks very yummy Raks. The senai chips looks so inviting!
Shobha
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