Marinated with Indian spices & Pan roasted to a golden color in south Indian style for a delightful side.
Elephant foot yam, the name looks different right?. It is called so because the larger tuber resembles an elephant foot. It is also called as suran and senai kizhangu in Hindi and Tamil. This vegetable is good for health as contains a large amount of carbs used for vital energy, lowers bad cholesterol, and lowers blood pressure. This is my mom’s recipe. My mom does this in a style by slice them finely, marinating with turmeric and sambar powder, and pan roast with oil. Sometimes she even slices them thinly, marinate, fry it deep. It is called Yam chips 😀 Obviously that takes a lot of oil ! I used to prepare them as elephant yam grill and make them with trevti dal, rasam and curd rice.
- • • • Elephant yam/ senaikizhangu – ½, peeled and sliced ~ 2 cups
- • • • Oil - 2 tbsp
- • • • Mustard seeds - ¾ tbsp
- • • • Cumin seeds (Jeera) - 1 tsp
- • • • Tamarind – 2 tsp ( 1 inch sized tamarind or pulp)
- • • • Urad dal - 1 tbsp
- • • • Curry leaves - 5
- • • • Turmeric powder - 2 tsp
- • • • Sambhar powder – 1 tbsp
- • • • Chilli Powder – 1 tsp
- • • • Sugar - 1 tsp
- • • • Salt - to taste
- • Wash Elephant yam and peel the outer layer totally. Slice them finely into small cubes.
- • Add turmeric powder, curry leaves, salt, sambar powder, chili powder, asafetida, tamarind and 1 tsp of oil. Marinate and keep aside for 10 mins.
- • Heat 1 tbsp of oil in a pan over medium heat, add mustard, after it crackles, add urad dal, and jeera.
- • Bring the heat to medium,now add the chopped raw elephant yam. Stir and sprinkle 1 tbsp of water, close the lid and cook for 5-7 minutes over medium heat.
- • Add 1 tsp of sugar and keep frying until the raw elephant yam gets roasted here and there in color. Change to low heat, it takes around 5-7 minutes. Switch off the flame.
2. You can also deep fry them rather by doing them on the pan. But obviously, this is healthy.
3. Adding sugar makes retain the color and turns it crispy.