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karunai kilangu varuval / senai kizhangu poriyal in tamil / poriyal recipe in tamil

2,641 views · Published 21 April 2018 · 3:47 · Indexed 24 October 2026

Channel: Just Cook Kitchen · 2018 · Howto & Style

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INGREDIENTS
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• Karunai kilangu (elephant foot yam) — 500 grams, peeled and cubed
• Coconut oil — 3 tablespoons
• Mustard seeds — 1 teaspoon
• Urad dal — 1 teaspoon
• Curry leaves — 2 sprigs
• Dry red chillies — 2, broken
• Onion — 1 medium, finely chopped
• Turmeric powder — 1/2 teaspoon
• Red chilli powder — 1.5 teaspoons
• Coriander powder — 1 teaspoon
• Rice flour — 1 tablespoon
• Salt — to taste
• Fresh coriander leaves — a small handful, chopped
• Water — enough to parboil yam

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METHOD
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1. Peel the karunai kilangu carefully wearing gloves if needed, as raw yam can cause mild itching. Wash the peeled yam thoroughly under running water and cut it into evenly sized cubes of about 1 to 1.5 inches. Even sizing ensures uniform cooking.

2. Place the yam cubes in a pot and add enough water to cover them. Add a pinch of turmeric and salt to the water. Bring to a boil and cook for about 8 to 10 minutes until the yam is just fork-tender but not mushy. It should hold its shape firmly.

3. Drain the parboiled yam completely using a colander and let it sit for 5 minutes to remove all excess moisture. Excess water will prevent the yam from getting crispy during frying. Pat dry gently with a clean cloth if needed.

4. In a small bowl, combine the drained yam cubes with turmeric powder, red chilli powder, coriander powder, rice flour, and salt. Toss everything together gently until all the yam pieces are evenly coated with the spice mixture. The rice flour is the secret to a crispy exterior.

5. Heat coconut oil in a heavy-bottomed kadai or cast iron pan over medium heat. Once the oil is hot, add mustard seeds and let them splutter. Then add urad dal and fry until it turns golden. Add the broken dry red chillies and curry leaves and sauté for 30 seconds.

6. Add the finely chopped onion to the pan and sauté over medium heat for 4 to 5 minutes until the onion turns soft and lightly golden. Stir occasionally to prevent burning. Caramelized onion adds a natural sweetness that balances the spices beautifully.

7. Add the spice-coated yam cubes to the pan and spread them out in a single layer as much as possible. Do not stir immediately. Let the yam fry undisturbed on medium heat for 4 to 5 minutes until the bottom side turns golden and slightly crispy.

8. Gently flip the yam pieces and let the other sides crisp up as well. Continue frying on medium to medium-low heat for another 5 to 6 minutes, turning occasionally, until all sides are golden brown and deliciously crispy. Taste and adjust salt if needed.

9. Once the yam varuval reaches your desired level of crispiness, turn off the heat and garnish with freshly chopped coriander leaves. Transfer to a serving plate and serve hot immediately alongside steamed rice, sambar, and rasam for a complete Tamil meal.

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TIPS
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✔ Always parboil the yam until just cooked through and never fully soft. Over-boiled yam will break apart during frying and you will lose the chunky texture that makes this varuval so satisfying.
✔ Adding rice flour to the spice coating is the key trick for achieving that restaurant-style crispy crust on each yam piece. You can also substitute rice flour with a little semolina for an even crunchier finish.
✔ Use coconut oil for the most authentic South Indian flavor. If you do not have coconut oil, sesame oil is an excellent second choice and adds its own lovely nutty aroma to the dish.

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