Chenai Kizhangu Varuval [Elephant Foot Yam Fry]

Chenai Kizhangu Varuval

Prep Time: 5 min
Cook Time: 15 min
Ready In: 25 min

Ingredients:

• Chenai Kizhangu (elephant foot yam) - 300 g
• Salt - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Red chili powder - 2 tsp
• Jeera powder - 1 tsp
• Mustard seeds - 1/2 tsp
• Urad Dhal - 1/2 tsp
• Curry leaves - 8-10
• Oil - 5 tbsp

Directions:

1. Cut the other brown part off the chenai kizhangu. Chop into small cubes. 
2. Heat the oil in a kadai. Add the mustard seeds, urad dhal, and the curry leaves and fry for 1-2 minutes once the oil is hot. Add the chenai kizhangu. Add the salt, turmeric powder, and red chili powder. Mix thoroughly. 
3. Leave the stove on medium flame until the chenai kizhangu is cooked and changes color. Add the jeera powder and when it is almost done. Transfer to a serving dish. Chenai kizangu varuval is ready!

Cutting the chenai kizhangu

Add the curry leaves, mustard seeds and urad dhal to the hot oil. Add the chenai kizhangu and the spices. Fry until the color changes. 

Chenai kizangu varuval is ready!

Serving Suggestions:

• Tastes best with paruppu rice and curd rice. 
• Can be stored outside overnight in an airtight container as it is deep fried - similar to chips.