Senai Kizhangu (Yam) Roast

Yam plant is very common in our home town near Thengapattanam; it grows in almost every backyard in that area. But here, in America, we get it frozen from the nearby Indian store. Thankfully, you can’t differentiate between the taste of fresh and frozen. This is a simple and very tasty recipe that tastes wonderful with yogurt rice.


  • Senai Kizhangu (Yam) ———– 14 oz diced
  • Chili powder —————————- 1/4 tsp
  • Coriander powder ——————- 1/2 tsp
  • Turmeric powder ——————— 1/4 tsp
  • Garam masala ————————– 1/4 tsp
  • Salt to taste
  • Cooking oil ——————————- 2 tbsp
  • Split urad dal —————————- 1 tsp
  • Cumin seeds —————————– 1/2 tsp
  • Curry leaves —————————— 1 spring

How to make

  • Place the frozen diced yams in a steamer
  • Steam cook it for 5 minutes
  • Take a wide bowl and mix all the spice powders and salt in it
  • Add the steamed yams to it and mix it well
  • The spice will be coated nicely with yams
  • Keep this for 5 minutes to marinate
  • Place a heavy bottom wide pan on medium heat
  • Add the oil, urad dal, cumin seeds and curry leaves
  • Add the marinated yams
  • Keep the heat on medium low and roast it for 6 to 7 minutes
  • Now it should be ready to serve

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