ருசியான சேனை கிழங்கு பொறியல்
We can fry potatoes for a tastier vegetarian side dish, and as an alternative we can prefer to have fried ‘elephant foot yam’. Its available cheap and can be cooked easily too. Lets prepare this in a tasty and healthy way.
Ingredients
- Elephant yam – 500g
- Garam masala powder – 1/4 tablespoon
- Kashmiri Chilli powder – 1 tablespoon
- Pepper powder – 1/4 tablespoon
- Coriander powder – 1 tablespoon
- Cumin powder – 1/2 tablespoon
- Fennel seed – 1/4 tablespoon
- Turmeric – 1/4 tablespoon
- Asafetida – 2 pinch
- Tamarind – little
- Salt – 1/4 tablespoon
- Oil – 50 grams
Things to be done before we start cooking
Take 500 grams of ‘elephant yam’ – peel the skin completely. Then cut them into thin slices – but the pieces should be little big (size of our thumb).
Reference – See the video at timing 01:10 to know the size of the pieces to be cut out of elephant yam (explained by chef).
Steps to Prepare
(1) Place a pan on the small burner and turn on the flame.
(2) Start adding the below to pan –
- Fennel Seeds – 1/4 tablespoon
- Tamarind – little (size of a marble)
- Cut pieces of ‘elephant yam.
- Pour water – till all the pieces of elephant yam dip completely.
(3) Turn the flame to ‘LOW mode’ – let the water and contents boil for 5 minutes.
(4) After 5 minutes, turn OFF the flame. Then start transferring the half boiled ‘elephant yam’ to another dry vessel – keep it aside to cool down.
(5) Meanwhile, take another big bowl and start adding the below masala to it –
- Kashmiri Chilli powder – 1 tablespoon
- Coriander powder – 1 tablespoon
- Cumin powder – 1/2 tablespoon
- Garam Masala powder – 1/4 tablespoon
- Pepper Powder – 1/4 tablespoon
- Turmeric Powder – 1/4 tablespoon
- Salt – 1/4 tablespoon
- Asafetida – 2 pinch (less than 1/4 tablespoon)
- Water – 4 or 5 tablespoons
Start mixing this masala with a spoon to form a ‘thick paste’.
(6) Put the boiled ‘elephant yam’ pieces (after they cool down) into the bowl with masala paste. Mix well with a spoon so that all the pieces get a coat of the masala. Let them set, keep them aside for 10 more minutes.
(7) Place a flat tawa on the ‘small burner’ – turn on the flame. Keep flame in “LOW MODE”. Pour oil – 50 grams (we can use any of these 3 oils – refined oil or palm oil or groundnut oil). Let the oil get a little hot.
(8) Once the oil is little hot, start placing the ‘masala coated elephant yam’ pieces one-by-one on the tawa.
(9) Let the pieces get fried for 2 minutes in one side. Using 2 spoons or wooden spatula, flip each of the pieces to the other side for frying in “LOW FLAME”. Let them fry for another 2 minutes.
(10) After 2 minutes, transfer the fried “elephant yam” pieces from tawa to another plate.
Then, start placing another set of ‘masala coated elephant yam pieces’ on the tawa with hot oil. Start frying them for 2 minutes on one side, flip them to another side and fry for another 2 minutes. That’s all, we can transfer them to the plate.
This fried ‘elephant yam’ tastes good with lemon rice, tamarind rice, curd rice, sambar & Rasam rice.
