This Yam fry or yam roast also called Karunai Kizhangu varuval is spicy, tender crispy and satisfyingly delicious and this is your go-to recipe to make a wonderful sides hassle-free!
This post was originally published on May 2014, It has been updated with new photos and contents.
Yam is one root vegetable also called as karunai kizhangu, Suran or Senai kizhangu. This one such recipe commonly appears for our lunch table! Unlike the other fact about yam to cause itchiness in throat, This one such method of frying the yam roast doesn’t cause the itchiness at all.
This Yam roast is easy to make, the flavours are completely packed and this is the best side dishes for rice.
The tase of this Karuna Kizhangu varuval is just mind-blowing! It is super delicious and tastes amazingly good.
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Why this recipe works:
1.Best side dishes that pairs amazingly well.
2. Simple and Easy to make.
3. This one such recipe is outrageously delicious.
How To Make Chettinad Karunai Kizhangu Varuval:
Tip to make best Yam Fry:
1.Yam: Buy a which is tender and fresh. Wash the yam thoroughly under running water it has impurities in it.
Peel out the skin that is an absolute must to make a crispy yam fry.
2. Remove Itchiness: This method of frying the yams does not have the itchiness because we pressure the yam with other spices that helps to increase the flavour.
3.Yam Slice: Slice the yam little thicker than thinly sliced because if you slice thin the yam would cook well and turn mushy.
1. How do you serve Chettinad yam fry?
This Yam fry is best served with rice, Sambar rice, rasam rice or simple Curd Rice.
2. How long can I store the yam fry?
You may pressure cook the yam along with the spices and store in an air-tight container and refrigerate for 3 days.
Shallow fry the cooked yam in oil or ghee before you serve.