Monday, October 17, 2011

Skillet Fried Violet Yam "Senai Varuval"

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Day2 of BM9: You know what else goes well with the Ragi Dumplings that I had posted yesterday? This skillet Yam fry. I was curious when I saw these Violet colored Yam packets in the freezer section in an Indian store. This is something I only recently discovered. A couple of months ago, I wasn't even aware there was a Violet Yam. It tastes exactly the same as the brown "Elephant Yam". Yum! And it takes so few ingredients to make this delicious dry fry. Have this as a side to the Ragi Dumplings dunked in Spinach and Lentil Gravy. I have seen country folks eat this with Kambu Koozh(a health drink made out of "Pearl Millet") and its a divine combo!
  • 2#s 12-oz packets of Violet Yam, from the freezer section
  • 1/4 tsp Turmeric Powder
  • 1-1/2 Tbsp Chili Powder or less/more
  • 2 Tbsp Coriander Powder or less/more
  • 1 Tbsp Cornstarch or Rice Powder
  • 3-4 Tbsp Olive Oil 
  • Salt for taste
For tempering:
  • 2 Stalks Curry leaves
  • 1 Tsp Mustard seeds
  • Transfer the frozen violet yam to a shallow wide bowl. It doesn't have to be thawed.Mix all the other ingredients except the Oil and "tempering ingredients" and let it sit for 10 minutes.
  • In a wide pan, heat the oil and dump the entire ingredients from the bowl into the pan.
  • Sprinkle little water and close the lid for 8-10 minutes. Let it cook on a low flame.
  • Once the Yam is cooked increase the flame to medium and let it cook without the lid.Now would be the time to add more chili powder or salt if needed.
  • Let it brown and crisp on the outside.Once it is crispy and crunchy on the outside and soft in the inside(takes about 10 minutes), switch off the stove. The outside might look brown but the insides are a gorgeous purple.
  • In another pan, add the oil and temper the ingredients in this order- Mustard seeds, cumin seeds and curry leaves.
  • Pour it over the skillet fried Violet yam.
What is on this plate? Steaming rice topped with Spicy Garlic in Tamarind Gravy:and of-course the violet yam fry.
Spicy Garlic in Tamarind Gravy:::
Those Garlic bulbs with shoots on top look super cute, don't they? :-) .Instead of the Garlic in Tamarind Gravy, Fenugreek spiced Tamarind Gravy "Venthaya Kuzhambhu" can be used to top the rice as well.
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  1. Looks good! Never tried the Ratalu so far!

  2. i have seen them but never tried them before....nice recipe..;.

  3. Good lawd, this looks AWESOME!
    Maybe you can clear these neagging queries I've had for the longest time..
    Do these have the same scratchy throat effect that the regular 'shaynai' does?? & 2.. does it have a slimey texture like arbi?.. (I've been itching to try these, except for the 2 reasons above!!)
    thanks much!

  4. @Niv Mani: It certainly does not have that sticky factor like the Arbi. I have tried these Violet yams thrice so far and it hasn't bothered my throat.No one in my family complained either.. I sincerely hope that they continue to be like that when I try them again in the future. :)

  5. Senai fry looks yummy and my hubby's fav...likes to have with rasam rice.

  6. Never tried this vegetable , after seeing your tempting plate i want to try it.

  7. I have never seen violet yam before...This looks delicious...

  8. You have done it perfect I think.The first click itself says it all.The real texture of yam is still there,with all goodness.And the colour,it's extremely tempting.Drooling over this one !

  9. violet yams!! I need to go look for these! Love yams and these look pretty too :)

  10. Lovely color...looks absolutely delicious. Beautiful Clicks.

  11. Violet yam is new to me,nice recipe for both the varuval and kuzhambu!

  12. I have never seen this violet yam,looks very attractive, btw love this varuval with anything..

  13. Hey CL, envy that you already are getting to eat yams, come winter the market in VileParle(mumbai) will be blooming with these winter products, I always use it for undhiyu or chips, will try using them for this gravy this time around. Thanks for sharing this recipe.

    btw- about ur comment on bleeding beetroot, agree that it may not be appealing for some. In the original recipe (russian salad) they always keep the beet strained and refrigerated and add it just before serving which does not then change the color of the salad. Try doing it that way.

  14. Never tried this before,delicious and spicy varuval

  15. The first time I bought these ratalu, I made it into a halwa. :)
    The fry looks delicious!

  16. The first time I bought these ratalu, I made it into a halwa. :)
    The fry looks delicious!


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