ELEPHANT YAM FRY / SENAI KIZHANGU ROAST RECIPE

Elephant Foot Yam is a very nutritious vegetable which can be used to make tasty dishes. We can prepare a variety of dishes like masiyal, roast, cutlets, curry, kuzhambu , kootu and list goes on. Among all, my favorite is the yam roast which is very simple and makes a scrumptious side for any veg type meal. My mom used to make this roast all the time, she would make it point to include this once a week as its very nutritious.

Yam in general is rich in fiber and offers special health benefits. Its a natural cure for constipation, piles,PMS and promotes weight loss. The low glycemic index benefits people with diabetes, the cooling effect that it causes on the body suits people with hypertension and also helps to lower your cholesterol. Here goes the recipe for an easy Yam roast/fry.

கருணைக்கிழங்கு ரோஸ்ட் ,  சேனைக்கிழங்கு ரோஸ்ட் , Senai Kizhangu Varuval , Yam Fry, Yam Roast Recipe,  How to make Yam fry?, Step-wise Yam raost recipe,  Senai Kilangu Fry,  Karunai Kizhangu,  Suran Fry, Chena Fry,  Kanda Gadda Fry, Suvarna Fry,  side dish recipes

Peeling and Cutting the Yam – These yams usually come in big sizes, so definitely need a heavy sharp knife to cut the whole yam. Also your hands may get very itchy while cutting the raw yam, to avoid this, apply some oil or wear polyethylene disposable food handling gloves.

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) Cut the yam into thick slices.

Soak them in cold water until ready to boil.

Bring the water to a boil with turmeric powder, salt and tamarind extract.  (Table-1) When it starts to boil drop in the yam slices and let cook uncovered for 3-4 minutes over medium flame. (We are just par-boiling)

To check the doneness, insert a knife and the knife should pierce through the yam without breaking it.

Get the masala ready combing all ingredients from Table-2 except oil.

Coat the masala evenly on both sides of the yam.

Heat 2 teaspoon oil in a tawa and fry the yam until it browns on the both sides. Drizzle extra oil when you flip.

Fry them in batches. Once done switch off and serve.

Serve with rice, sambar rasam and choice of vegetable curry.

Yield: 4- 5 servings