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    Senai Kizhangu Chops | Senai Kilangu Fry Recipe – How to Make the Best Senai Kilangu Fry

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    Senai Kizhangu Chops | Senai Kilangu Fry Recipe | How to Make Senai Kilangu FryMadurai is popularly known for its rich cultural heritage and some lip-smacking dishes. Madurai is also popularly addressed as the “Thoonga Nagaram” (City which never sleeps) as it duly serves it’s delicacies round the clock fulfilling our all-time food cravings. Hence, no doubt that the Temple City is just as much the “Food Capital of Tamil Nadu”. Humble, yet bold and fierce flavors characterizes Madurai’s cuisine.

    Everyone visiting Madurai sure has a list of hotels to visits and dishes to taste. Some of the most famous dishes of Madurai happen to be from a never-ending list of non-veg dishes right from Kari (Mutton) dosai to kothu (Scrambled) parotta. Madurai and Non-veg dishes have formed a strong bond over social media, blinding the relationship of Madurai with the vegetarian dishes. We are here to bring the hidden relationship to spotlight and break the myth.

    This particular article is to bring the authentic Veg dishes directly from the kitchens of Madurai to yours!! And last but not the least, these dishes carry the bold flavours similar to the Non-veg recipes hence calling in the all food lovers to assemble here!!

    Senai Kizhangu Chops | Senai Kilangu Fry Recipe

    Senai Kilangu (Elephant Yam) chops is very similar to Mutton Chops in terms of flavor. I don’t remember a single wedding that I attended in Madurai which did not serve us with the delicious Senai Kilangu (Elephant Yam) chops. This spicy, juicy, luscious and crispy chops will go well with any type of meal!

    COURSECUISINESERVESTOTAL PREP TIME
    Side-dishSouth-Indian430 Mins

    Ingredients to make Senai Kizhangu Chops | Senai Kilangu Fry

    • Elephant Yam (Senai kizhangu) – 500 grams
    • Small Onions – 6 to 7 Nos.
    • Garlic – 11 to 12 cloves
    • Cinnamon – Medium-sized stick
    • Cloves – 3 to 4
    • Cardamom – 3 nos.
    • Fennel seeds – 1 teaspoon
    • Chilly powder – 2 teaspoon
    • Turmeric powder – 1 teaspoon + 1/2 teaspoon
    • Salt ( use as required )
    • Oil for deep frying ( Vegans can opt for Avacado oil )

    Preparation:

    • Peel off the Senai Kizhangu (elephant yam‘s) skin and cut it into cubes
    • Wash the cubes well in running water
    • In a Pressure cooker, add the washed cubes, salt, turmeric powder (1/2 teaspoon), water as required and cook for 3 whistles
    • Now deep fry the cooked Elephant Yam cubes in oil. Do not over fry and make it hard
    • Grind fennel seeds, cardamom, garlic cloves, cinnamon, cloves, small onion and make a fine paste
    • Add turmeric powder, salt, chilly powder to the paste
    • Now heat a pan, add 4-5 teaspoons oil and pour the paste and cook for a minute approximately in medium flame
    • Add the fried Senai Kizhangu (Elephant Yam ) cubes and cook in medium flame
    ENAI KIZHANGU CHOPS | SENAI KILANGU FRY RECIPE
    ENAI KIZHANGU CHOPS | SENAI KILANGU FRY RECIPE
    • The Senai Kizhangu (Elephant Yam) cubes will absorb the paste and turn juicy. That’s when the Senai Kilangu (Elephant Yam) chops is ready!!
    Senai Kizhangu Chops
    Senai Kizhangu Chops | Elephant Yam Chops ( Source – JAL)

    Tips:

    • Cook the Senai Kizhangu (Elephant Yam) in a pressure cooker until its soft not mushy, so Adjust the whistle accordingly
    • The age and quality of the Elephant Yam plays a major part in the taste and texture of the dish
    • Be careful while cutting and washing the elephant yam, you might get an itchy feel which is very normal

    Try out this recipe and do post your feedback and queries in the comments section. We would love to see the pictures if you had given a try to our recipe, do not forget to tag us while sharing your pictures !!

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    Stay tuned to Just a Library for more Madurai Veg Series!!

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    Nivetha
    Nivethahttps://justalibrary.com/
    Our Dora – The Explorer. Unlike the original blind Dora, she is a photoholic who sees the world through her camera. An excellent chef who is fit as a fiddle.

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