Elephant yam grilled perfectly 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 large amount of carbs used for vital energy, lowers bad cholesterol, and lowers blood pressure. My mom does this in a different style by chopping them finely, boiling with turmeric powder, and pan roast with oil. Or She even slice them thinly, marinate, fry it deep. It is called Yam chips J Obviously all these takes a lot of oil :D! So I always prepare yam this way, if it is tasty and healthy this way, why not be healthy 😉 I made this with some caramelized shallot dal, rasam and curd rice.
My other favorite dry side dishes: Carrot stir fry, Beans stir fry, baby potato stir fry, cauliflower stir fry, eggplant stir fry,Bitter gourd stir fry, okra/ladys finger stir fry, raw banana stir fry
- 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
- 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.
2. You can also deep fry them rather by doing them on pan. But obviously this is healthy.
Taste Great with Rice and Mor Buttermilk Rasam/ three lentil dal/ sambar/ curd rice
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