Elephant Yam Fry
Ingredients
- Elephant Yam / Senai Kizhangu - 10 large slices
- Salt - ¼ tsp + a large pinch Adjust as per taste
- Turmeric - ¼ tsp + a large pinch
- Sambar powder - 1 ¼ Tbsp Red chilli powder - ½ Tbsp + Coriander powder - ½ Tbsp
- Jeera powder - ¼ tsp
- Tamarind - 2 Large pinch
- Oil - As needed
Instructions
- First wash the yam and cut off the outer layer of the yam. Cut the yam into ¼ inch thick slices as shown in the pic. Cook covered in boiling water along with a pinch of salt and turmeric until it is 90% done. Drain the water and keep it aside.
- Meanwhile soak the tamarind in ¼ Cup of warm water and prepare a thick extract.
- Now add the sambar powder, turmeric, salt, jeera powder, tamarind extract to a mixing bowl or plate and mix to get a paste as shown in the pic. If the mixture is too thick sprinkle some water to achieve the right consistency.
- Now add the cooked yam to the paste and marinate for 5 minutes.
- Then heat a tawa, sprinkle sufficient oil and roast both sides of the yam in medium-low flame until you get a crispy golden brown color. Keep flipping at regular intervals.
- Serve hot as a side or munch away as an appetizer.
Notes | FAQ
- After slicing the yam, start cooking it immediately or keep it immersed in water until you cook it. This will prevent decolorization.
- Do not overcook the yam. It will get mashed out and you will not be able to fry.
- Before marinating the yam, make sure to drain the water completely from the yam. Otherwise the marination will become watery and will not get coated properly over the yam.
- Do not overcook the yam. It will get mashed out and you will not be able to fry.
- Before marinating the yam, make sure to drain the water completely from the yam. Otherwise the marination will become watery and will not get coated properly over the yam.
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