Karunai Kizhangu Fry | Elephant Yam Roast

✨ “Crispy on the outside, soft inside — yam never tasted this good!”

✨ In many Tamil homes, Karunai Kizhangu Fry is more than just a side dish — it’s a nostalgic comfort food. The yam is first softened in tamarind water to remove its natural itchiness, then coated in a spicy masala, and finally roasted to perfection on a tawa. The result? Crispy golden pieces on the outside, soft and flavorful inside — the kind of dish that disappears fast the moment it’s served!

It’s usually enjoyed with sambar rice, rasam rice, or even curd rice, adding a crunchy, tangy-spicy bite to the meal. For many, this fry brings back memories of sunday lunches at home with the family.

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🛒 Ingredients

For Cooking Yam

• Karunai Kizhangu (Elephant Yam) – 500 gms
• Tamarind – gooseberry size
• Water – enough to cook yam
• Salt – to taste

For Masala

• Onions – 2 to 3 medium, roughly chopped
• Fennel seeds – 1 tsp
• Sambar powder – 2 to 3 tsp
• Curry leaves – a few
• Hing (asafoetida) – a pinch
• Salt – as required

For Roasting

• Oil – as needed

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👩‍🍳 Instructions

1. Prepare the Yam

   • Peel and wash the yam. Cut into long, thick pieces.
   • Soak tamarind in water and extract the pulp.
   • In a kadai, add tamarind water, yam, and a little salt. Cook until just tender.
     ⚠️ Do not overcook — yam should hold its shape. Drain and keep aside.

2. Prepare the Masala

   • Grind onions and fennel seeds into a coarse paste (no water).
   • In a mixing bowl, combine this paste with sambar powder, curry leaves, hing, and salt. Mix well.
   • Add the cooked yam and coat each piece thoroughly. Rest for 20–25 minutes.

3. Roast the Yam

   • Heat a dosa tawa and drizzle oil.
   • Mix the yam once again before roasting to coat with masala.
   • Place yam pieces on the hot tawa, leaving space for flipping.
   • Add ½ tsp oil on each piece. Roast until golden and crisp on one side, then flip and roast the other side.

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🌟 Tips

• Resting the yam in masala allows deeper flavor penetration.
• Maintain medium flame to prevent burning while roasting.
• Crispy outside with soft inside is the key texture to achieve.

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🍽️ Serving Suggestions

• Serve hot with sambar rice, rasam rice, or curd rice.
• Can also be enjoyed as a side dish with chapati or roti.

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🥦 Nutritional Benefits

• Yam (Karunai Kizhangu) – Rich in fiber, potassium, and vitamins.
• Fennel seeds – Aid digestion and add a sweet aromatic flavor.
• Tamarind – Adds tang and helps in digestion.

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🌟 “Simple spices, soulful crunch — the magic of yam on your plate.”

Video Tutorial