Anu's Kitchen Poriyal or Sabji

Senai Kizhangu Poriyal | Elephant Foot Yam Fry

Thanks a lot dearies for your wishes 🙂 I have almost arranged our home. One gud thing about our new locality is that its close to Indian stores and restaurants… yay!!! Wondering why all these excitement??? For the past 1.5 yrs we were in the downtown quite away from the Indian diaspora!! Had to travel 20-25 miles to reach suburbs to get Indian groceries 🙁 Now almost everything is nearby. Feels happy as I type this :mrgreen:

From the day I landed here I have been searching for fresh elephant foot yam (Suran / senai kizhangu).. my bad haven’t found yet! This weekend I got frozen suran. Something better than nothing… wanted to try out senai fry with the frozen veggie. It came out very well. Yeah I know this is a simple recipe… nothing new.. but thought of sharing the process of deep frying a frozen veggie.

Senai (Karunai) Kizhangu Poriyal | Elephant Foot Yam Fry
Senai (Karunai) Kizhangu Poriyal | Elephant Foot Yam Fry


Suran / Senai Kizhangu: 1/4 Kg
Cooking oil: 7-8 tsps (I was little liberal in using oil this time…)
Salt: to taste
Chili powder: 1/2 tsp

Preparation Method:

  • Defrost the frozen suran/yam in microwave for 2 mins.
  • Preheat oven to 300 F
  • Bake the veggie in oven for about 45 minutes or until the yam is completely dry
  • Remove it from the oven after every 15 mins and rearrange them
  • Make sure that the veggie doesn’t stick to the baking tray.
  • Once the yam is completely dry remove it from the oven.
  • Heat oil and do seasoning with mustard, cumin seeds, asafetida and curry leaves.
  • Add yam and deep fry the same.
  • Add salt and chili powder.
  • Remove it from the stove top and relish the senai fry 🙂

Share & Enjoy! -

22 replies on “Senai Kizhangu Poriyal | Elephant Foot Yam Fry”

I am happy for you… finally you can cook a lot of Indian dishes as and when you want…! delicious yam fry!

Please collect your Awards from my blog…

Delicious; The innovation of baking and frying is quite sensible.On Indian parlance it is sun drying before frying.
It doesn’t drink oil.
It reminds me of old time cooking.
Attending to the process of cooking all the time.
The time and care devoted to the diet for the near and dear ones.
God Bless You!
God Bless you and such innovations
Your Kitchen and theirproducts!
God Bless the Guests at the dining table!

Hi Dear!

Surprised or shocked to have me back? Yes I had vanished for a long time…It is so nice to revisit your blog and observe the progress of veteran Anu! Trust all well at your end and enjoying your new home and the new prospective status 🙂 Take care and lots of luv!

Nice pic, but after defrosting, you can just shallow fry it in oil directly, no need to comes out pretty much the same. And ya, you can get fresh suran (15 dollars for one !!!) at the big Patel’s at Devon St, Chicago and probably in Edison, NJ. Also Swad brand frozen Suran is no good, lakshmi or Asoka are much better, and almost like the real thing.

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