Karunai Kizhangu Poriyal or Yam Stir Fry or Suran Stir Fry is an easy to make and healthy South Indian style side dish. Karunai Kizhangu in Tamil or Suran in Hindi or Yam in Hindi is a root vegetable with numerous health benefits.
You can read more about the health benefits of this tuber in my previous post “Karunai Kizhangu Varuval”. Today’s recipe is a simple stir fry or South Indian style poriyal made by finely chopping the Karunai Kizhangu or Yam and cooking it with spice powders and salt on a low-medium flame. As my family loves Karunai Kizhangu, I often include them in our menu. When I am pressed for time, I make this poriyal instead of varuval. Though the quantity of oil used and time taken for poriyal preparation is very less yet the end result is a very crispy and yummy side dish. Do definitely try this healthy and irresistible Karunai Kizhangu Poriyal.
Karunai Kizhangu or Yam – 250 gms
Garlic – 1 small whole pod
Red chilli or sambar powder – 1 ½ tsps or to taste
Turmeric powder – ½ tsp
Salt to taste
Oil – 3 tsps
Jeera or cumin seeds – ½ tsp
Curry leaves – few
Prep time – 10 mins
Cook time – 20 mins
Total time – 30 mins
- Peel the skin of yam, wash and finely cube/chop them. Coarsely crush the garlic.
- Heat oil in a pan/kadai, once the oil is hot; reduce flame to low-medium and add jeera or cumin seeds and let it sizzle.
- Now, add the crushed garlic and curry leaves and sauté it for 30 secs. Add the finely cubed/chopped karunai kizhangu/yam.
- Add the red chilli powder, turmeric powder and salt to taste. Toss everything well so that the vegetable is coated well with the spice powders.
- Cover the pan with a lid and cook on low-medium flame. Keep tossing in between and cook until the karunai kizhangu is soft from inside and crisp from outside. This may take around 20 minutes for the above quantity.
Healthy and yummy Karunai Kizhangu Poriyal or Yam Stir Fry is ready. Serve it hot with Rice and Sambar or Rasam or Curds.
- Elephant yam or senai kizhangu is itchy in nature. Using it after 2-3 days of buying helps reduce the itchiness to some extent. You can also grease your hands with oil to prevent itching while cutting the yam.
- Crush the garlic with the peel intact. Keeping the peel intact imparts a very nice flavor to this poriyal.
- You can add 2 tsps of thick tamarind juice to the poriyal, which will also help reduce the itchiness nature of the tuber.
- If you feel the poriyal is sticking to the bottom of the pan/kadai after sometime, sprinkle a handful of water, if needed. However the crispiness may be less. Alternatively, you can increase the quantity of oil used.
- I used non stick frying pan for making the stir fry to minimize the oil usage.
- I did not add any water or tamarind juice. I normally cook the vegetable by closing the pan with a lid and letting them cook in their own steam.
- To make the outer layer crispier, once the vegetable is done (after 12-15 mins), remove the lid and cook on low-medium flame. Keep on tossing so that the cubes are golden brown and crisp from all sides.