Fennel Elephant yam Roast/ Senai kizhangu Roast/ Suran Roast
Author: Suganya Hariharan
Recipe type: main
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 2 cups
Ingredients
- Elephant yam/ senaikizhangu – ½, peeled and sliced ~ 2 cups
- Turmeric powder – ½ tsp
- Tamarind pulp – 1 tbsp (soaking a small tamarind in water and extracting the juice out of it)
- Chilli powder – 2 tsp
- Fennel seeds – 2 tsp, blend it or use mortar & pestle.
- Coriander powder – 1 tsp
- Gram flour – 1 tbsp
- Oil – 2 tbsp
- Curry leaves – 1 sprig
- Salt – to taste
Instructions
- Take a pan, add the sliced yam with tamarind water, turmeric powder and salt. Boil it for around 7-10 minutes in medium flame till its boiled but not mushy. It should be in the same shape.
- Drain and add the Fennel seeds powder, chilli powder, coriander powder, gram flour, curry leaves and salt (if needed). Combine well.
- Heat a pan ( like dosa pan or a non-stick pan) , drizzle over some oil, arrange the yam pieces and cook in medium flame until it has golden brown spots on one side. Flip and cook the other side similarly.
- Cook in batches if you have more.
Notes
1. Do not make the slice too thick then it won’t cook inside properly.
2. You can also deep fry them rather by doing them on pan. But obviously this is healthy.
2. You can also deep fry them rather by doing them on pan. But obviously this is healthy.
Recipe by Relish The Bite at https://www.relishthebite.com/fennel-elephant-yam-roast-senai-kizhangu-roast-suran-roast/