ELEPHANT YAM FRY/ SENAI KIZHANGU ROAST

   Elephant yam roast/ yam fry/ senai kizhangu roast is my favourite fry. But I make it very rarely as Vj doesn't like it. Many people doesn't like it as it gives an itchy feel in your tongue while eating. But when properly cooked, it can be eliminated. I referred Kribha’s blog for this, but adapted the recipe to suit my taste buds.

Ingredients

Elephant Yam/ Senai kizhangu	1/2
Tamarind	1 tblsp thick extract
Gram flour/ kadala mavu	1 tblsp
Sambar powder	1 tsp
Red chilli powder	1 tsp
Fennel powder	1/2 tsp
Turmeric	1/8 tsp
Salt	1 tsp
Oil	As needed

Method

Peel off the skin of the yam and wash it. Cut into thick slices. Boil enough water with tamarind, turmeric and salt. Add the sliced yam and parboil. (Half cook). Drain the water. Spread the boiled yam in a plate and add the other ingredients except oil. Mix well to coat evenly. Sprinkle little water if needed(1 tblsp). Heat an iron dosa pan, drizzle over some oil and arrange the yam and cook in medium flame until golden brown spots appear. Flip and cook similarly.

Serve as sides for rice. I had with rice, Keerai kootu and pepper rasam.
I am off to a short vacation, so hold on if you have queries, will reply to it once back.

Notes

You can add crushed garlic along when you mix the powders. Also curry leaves while frying. Cooking in iron grill works best. Cook in medium flame to ensure even cooking and browning.

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