Calicut yam fry

Prep time - under 15 mins
Cook time -under 30 mins
Serves -5-6
Ingredients
Senai/elephant foot yam -1/2 kg /250 grams
Tamarind - small gooseberry sized ball or 3/4 tsp tamarind paste
Chilli powder -1 tsp or as needed
Coriander powder -1/2 tsp
Cumin powder -1/2 tsp
Turmeric powder - 1/4 tsp
Kadalai mavu/besan/bengal gram flour -2 tsp
Hing - a pinch
Salt
Oil for tawa frying

Method

1)  Peel the skin, wash and cut the yam into slices as shown below. It should not be too thin nor too thick. (Wear a disposable gloves or grease your hands with oil when cutting yam to prevent itching)

2)  Soak tamarind in warm water, extract the juice and discard the pulp.If using tamarind paste, just mix it with needed water. Parboil  the yam slices in tamarind water adding turmeric powder and salt.

3)  Drain the water completely. Add all the spice powder and leave it to marinate for 15 minutes. You can adjust the spices as per your personal preferences. Since we have added salt while cooking the yam, add less while marinating.

4)  Heat a tawa, arrange the yam slices, drizzle a tsp of oil around each yam pieces and fry both sides until golden brown. Repeat the same process for the rest of the yam slices.

Note -You can also deep fry the yam pieces if you prefer but I normally do not prefer deep frying.

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About Chef Ramaa shanker

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