For the alphabet C, I chose chenaikilangu. Chenaikilangu is nothing but yam which is a root vegetable. We use this to make Yam roast, kola urundai and a baked version of the roast. But still hubby wants me to make it like one of his colleague’s wife. I have never met her and so I never even took note of this until one day when we visited my aunt’s place. She served us this roast which was so delicious. Both of us were praising her, while hubby told me that even his colleague’s wife made the same type of roast. I asked my aunt for the recipe and made it within the next week. We were so happy with the result.
There are some precautions need to be taken before using yam in cooking. After buying yam, let it age for 10 days. Fresh yam makes skin itchy and once consumed, it also makes your throat itchy. Using aged yam overcomes this problem. But still I have seen people whose skin goes itchy even by touching aged yam. So if you are one among the sensitive persons, use a pair of gloves while handling yam. Or after slicing yam, you can apply some sesame oil and wash your hands after ten minutes. That reduces itching. This roast uses a spice paste made with onions, cumin and red chillies which gives an unique taste to the roast. It takes a long time for the yam to be roasted, so keep flame medium low while it is cooking so that it doesn’t burn. It is best served when hot. So start preparing this half an hour before serving.
Ingredients:
Chenaikilangu / Yam – 250 gm
Pearl Onions – 5-6
Cumin Seeds-1 tsp
Red Chilly- 5-6
Oil-3 tbs
Salt – to taste
Turmeric Powder – 1/2 tsp
Procedure:
In a mixer grinder grind together onions, cumin seeds and red chillies until it is smooth.
Remove skin of yam and slice it into 1″ cubes.
Heat oil in a tawa and add the yam cubes.
Sauté for a minute or two.
Add the ground masala and add turmeric powder and salt.
Cover and cook until the yam pieces are cooked and soft.
Now remove lid and keep on cooking until all the water content is evaporated.
Add more oil if needed.
Keep on stirring at regular intervals on low to medium flame until the yam pieces starts turning crisp.
Once all the yam pieces are nicely roasted and have changed colour, remove from flame and serve them hot as a side dish to rice.
Chenaikilangu Roast
Ingredients
Ingredients
- Chenaikilangu / Yam - 250 gm
- Pearl Onions - 5-6
- Cumin Seeds-1 tsp
- Red Chilly- 5-6
- Oil-3 tbs
- Salt - to taste
- Turmeric Powder - 1/2 tsp
Instructions
Procedure
- In a mixer grinder grind together onions, cumin seeds and red chillies until it is smooth.
- Remove skin of yam and slice it into 1" cubes.
- Heat oil in a tawa and add the yam cubes.
- Sauté for a minute or two.
- Add the ground masala and add turmeric powder and salt.
- Cover and cook until the yam pieces are cooked and soft.
- Now remove lid and keep on cooking until all the water content is evaporated.
- Add more oil if needed.
- Keep on stirring at regular intervals on low to medium flame until the yam pieces starts turning crisp.
- Once all the yam pieces are nicely roasted and have changed colour, remove from flame and serve them hot as a side dish to rice.
Just my mouth is watering here.. How delicious and tempting varuval, love with sambar rice.
Yam Roast looks delicious Gayathri. Great tips on handling the yams.. Thank you so much:)
That is one tempting yam dry curry.It must have tasted yummy.
I am not sure which yam you are talking about but the roast sounds just yum.
Wow, what a delicious way to make yam curry. It sounds so flavorful with that onion paste. We get frozen yam here — so don’t have to worry about cleaning and itching 🙂 Will try this dish soon.
Yam roast looks delicious. I don’t cook yam but remember my mom mentioning the itchy part of the yam. We usually precook it with yogurt and tamarind before roasting it.
Some specific recipes always taste better than others . Roasts are so delicious , I tried the Arvi roast and totally loved it . I am sure this must have been the same.
My husband is a huge fan of Yam and this is something I will be making soon.I am sure it would taste great with rasam / curd rice.
Oh Gayathri! You are tempting me with this amazing fry. Wish we got some fresh chenakizhangu here.
it looks delicious…bookmarked for my younger sister who loves this veggie
Looks so tempting .. I have another version comin up later
Interesting way to make this vegetable..I never cooked yam…can use this masala in other root vegetables..
Love that slice paste gayathri. Must give this a try!!! I stopped using yam, after it gave a bad throat itch all of a sudden. Will try it after aging!!!
that’s really very tempting perfect side dish with any this for me yummm.
Looks delicious
looks inviting and lip smacking.. Perfect with mild sambars. Very nice..
You made yam look so delicious and yummy. Bookmarked this one Gayathri!!
The pan roasted yam sounds delicious.
so golden and crispy – looks absolutely delicious
We dont get fresh Chenaikilangu here very often. Even if we get it is not that good as we found in India! I am totally flatten here. you made me to remember my Amma chenaikilangu fry! Missing both my Amma and chenaikilangu Fry!
Looks delicious!!!! would love to have it with curd rice !! slurp!!!
You are tempting me now. Looks so delicious
I have never made Yam this way. This is such a nice way to prepare and roasting is awesome.