The yam or the “senai kizhangu” is one of those vegetables which we under-estimate. I have heard of so many people saying that they don’t like to cook with it ‘cos it makes their tongue itch. But believe me, I have been cooking with this for long and when you cook it right nothing happens.
Cooking with the yam is like cooking with the potato. You can use it in similar or more ways. Now today I made a simple fry with simple ingredients. This is simplicity at it’s best.
Yam – 10-15 slices
Tamarind puree(thick) – 1 tbsp
Sambar powder – 2-3 tsps
Turmeric powder – ¼ tsp
Rice flour – 1 tsp
Salt to taste
Cut the thick skin of the yam and cut into thin slices. (refer pic)
Make sure all the skin is removed and wash thoroughly in water.
The slices should be broad and slightly thin but not too thin or it may break while frying.
Boil water in a large vessel and add the tamarind puree, turmeric powder and salt.
Add the sliced and washed yam and cook for 5-8 minutes. They cook very fast, so make sure they are par-boiled and not fully cooked.
Drain the water and allow them to cool.
Add the sambar powder, rice flour and make a thick slurry with water.
Spread this mixture on the yam evenly. Make sure to coat both sides of the yam.
Heat a tawa with oil and place the yam on it.
Roast them on either sides till they turn golden brown.
Remove on absorbent paper.
Serve with rasam and sambar as accompaniment.