Elephant Yam 65

It is another easy and simple veggie fry. As per my knowledge, most of people don’t like this veggie, because of itchy feel. While eating this yam curry, you can feel in your tongue. But do you think it’s not changeable???

Of course, if you follow the right way to handle and cook this veggie, you can simply avoid this itchiness.Sometimes yam can cause your hands to itch if cut with bare hands.

Either wear disposable gloves when cutting or keep both your hands and the knife as dry as possible when cutting; once you touch water, the itching occurs.

Before using this veggie, you have to cook it with tamarind juice; water, turmeric, and salt cook it and drain the excess water.

This goes well with fried rice/biryani/curd rice/kuzhambu (or)rasam sadam…
Ingredients
Chopped Elephant Yam – 1 cup
Tamarind Water – ¼ cup
Gram Flour/Besan - 2 tsp
Fennel Powder – 1 tsp
Turmeric Powder – a pinch
Red Chilli Powder – 1tsp
Coriander Powder – 1 tsp
Cumin Powder – ½ tsp
Pepper Powder – ¼ tsp
Salt to taste
Oil for fry
Method
Remove the skin of yam and wash it. Then cut into small cubes.
In a pan, add tamarind water, turmeric and salt to boil. Then add cubed yam pieces for half cook. (You should not fully cook it)
Drain excess water. Spread the boiled yam in a plate. Let it cool for few min.
In a medium bowl, add gram flour and spices with half cooked yam. Mix well to coat evenly. Sprinkle some water into it.
Heat dosa tawa, spread some oil into it. Then place the marinated yam and cook in medium flame until it changes the color to brown.
Otherwise you can deep fry fully in oil. It’s absolutely your wish.
Once it done, switch off the flame and garnish with coriander leaves and lemon.
Serve with hot steamed rice…