Senai Kizhangu Varuval

🔥 Prep

• Peel the 300 g Elephant Foot Yam and cut it into 1/4-inch thick round slices or half-moons.
• In a mixing bowl, combine the yam slices with 1.5 tsp Chilli Powder, 0.25 tsp Turmeric Powder, 0.5 tsp Garam Masala, 1.25 tsp Salt, and 1 tbsp Lemon Juice; toss thoroughly to coat evenly.
• Let the coated yam slices marinate for 10 minutes at room temperature.
• Measure out 200 ml Water and keep it ready near the stove for steam-cooking.
• Heat a heavy-bottomed pan or cast-iron skillet and pour in 4 tbsp Oil.

🔥 Cook

• 1. Place the marinated yam slices in a single layer in the hot oil over medium heat.
• 2. Fry for 3 minutes until the bottom side turns golden brown and crisp; flip carefully using tongs.
• 3. Fry the other side for 3 minutes until golden brown.
• 4. Sprinkle the 200 ml Water evenly over the yam slices in the pan; immediately cover with a tight-fitting lid.
• 5. Reduce heat to low and steam-cook for 8 minutes until the yam is tender and the water has fully evaporated.
• 6. Remove the lid, increase heat back to medium-high, and fry for 4 minutes, flipping occasionally, until both sides are deeply crisp and the raw spice smell has disappeared.
• 7. Turn off the heat and transfer the varuval to a serving plate.

🔥 Serve

• Serve hot as a crispy side dish with Sambar Rice, Rasam Rice, or Curd Rice.
• Garnish with fresh curry leaves fried in a teaspoon of oil for extra aroma.
• Pair with a dollop of plain yogurt or mor kuzhambu to balance the spice level.