Varuvals the deep fried delicacies

 Varuvals - Normally the stir fried vegetables are called as varuvals but in the Tambrahm house hold the ones that is deep fried is called as varuvals. Root vegetables like potato, sweet potato, yam (senaikizhangu) , colocasia (seepankizhangu), raw banana, bitter gourd are used. Varuvals are usually served during festivals as a side dish especially for mixed rice vareities and also during Srardhams. For Srardhams mostly yam, or raw banana or bitter gourd are made. As they are deep fried many either avoid or eat very less quantity of it. 

Potato varuval

Potato spicy varuval

Potato masala varuval

Chenai varuval

Vazhai varuval

Paagarkaai varuval

Sweet Potato Varuval

Senai Varuval (Yam fries)

Ingredients:
Yam - 1/2 kg
Salt - 2 tbsp
Red Chilly powder - 1 tbsp
Oil for frying

Method:
Mix salt in 1/4 cup of water and mix well so that all salt dissolves thoroughly. Dice yam into small cubes. Wash them thoroughly to remove the starch completely. Dry them with kitchen cloth so that no moisture is retained in the cubes. Heat oil in a deep frying pan and add a handful of cubes. Add 1/2 tbsp of salt water to the oil after reducing the flame to medium. Fry till the cubes become golden in colour. Turn them around occassionally. Drain from oil and spread on kitchen towel to remove excess oil. Fry the remaining cubes also in similar way in batches. Put the cubes in a mixing bowl and add chilly powder. (After tasting add a little more salt if needed).