Crispy Chenai Suran Subzi

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • Chenai - 1 kg (yam)
  • Red chillies - 4 or 5 pieces
  • Hing powder - 1/4 tsp
  • Haldi powder - 1/2 tsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Tamarind - 1 small lemon-sized ball
  • Oil to fry - 1 cup
  • Salt to taste

How to Make Crispy Chenai Suran Subzi

  • Remove the tough skin of the chenai and cut into small square pieces. Wash the pieces thoroughly.
  • Heat oil in a pan and add mustard, urad dal, and the red chillies.
  • When the mustard splutters, add the chenai.
  • Then add haldi powder, hing powder, salt according to taste, and the tamarind juice. Allow to cook for a while.
  • Yam takes a while to cook, depending on the quality of the yam.
  • Some yams cook faster and some take a long time.
  • Close the kadai with a lid and keep the gas on simmer.
  • Keep checking. When you find the yam is cooked, remove the lid and keep on simmer till the yam gets fried and crispy in the oil.
  • Shallow roast on a simmer heat till crisp.
  • Do not cover or close the pan.
  • The chenai upperi can be serve with rice and sambhar or rasam.