In Tamil Brahmin traditional cooking, recipies involving yam or ‘elephant foot’ (சேனைக்கிழங்கு) are rather limited. Hence, I have always been on the look out for new yam recipes. Today, I wish to share one such recipe with you. Here we go!
Yam – 250 gms
Tamarind – a small piece
Salt – to taste
Coriander powder – 2 teaspoons
Red chili powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Asafoetida – a generous pinch
Oil – 4 tablespoons
Curry leaves – a few
Method: Soak tamarind in ¼ teacup (50 ml) of warm water. Peel the skin of yam and wash very well in running water. Cut it into slices of ¼” thickness, preferably squares of approximately 2” size. Squeeze the tamarind and extract the juice. Boil yam pieces in tamarind water. Reduce the flame and add required salt. Cover and cook on low flame till the vegetable is almost cooked, and is firm to touch (Figure 1). Do not overcook the vegetable. Drain excess water, if any.
|Figure 1: Cook yam pieces in tamarind water|
|Figure 2: Coat the yam pieces with masala powder|
|Figure 3: Shallow fry masala coated yam in oil|
|Yam Fry (சேனைக்கிழங்கு வதக்கல்)|
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