I use Elephant Yam to prepare masiyal and finger chips. But the spicy roast made out of it is enjoyed by all my family members. Some variety of yam slightly itches the skin while cleaning and to minimize this apply some oil on your hands. Sometimes cooked yam gives throat/tongue irritation while eating. Add little curd or lemon juice or tamarind juice when cooking yam to minimize this irritation.
When fresh green vegetables are in short supply, this yam finds a place in my menu. I bought a small whole piece of yam almost a week back for emergency use and it has started sprouting also. Here is Spicy Elephant Yam (Senai Kizhangu/ Suran) Roast.
Elephant Yam is known as Senai Kizhangu in Tamil and as Suran in Hindi.
- Peeled and cut yam pieces – 12 to 15 no
- Ginger garlic paste – 1 table spoon
- Red chilli powder – 1 table spoon
- Black pepper powder – 1 tea spoon
- Turmeric powder – 1 tea spoon (use half to boil yam)
- Corn flour – 2 table spoon
- Lemon juice – 1 table spoon
- Roasted and powdered fennel seeds – 1 table spoon
- Salt – as per taste
- Oil – for roasting
- Peel and cut elephant yam into big slices, neither thin nor thick.
- Boil water with turmeric powder and salt; add yam slices, remove and drain water when half cooked.
- Mix all spices; add some water to make like a paste.
- Apply this on boiled yam slices on both sides and keep for 10 minutes; heat a skillet or tawa and sprinkle some oil; arrange yam pieces.
- Cook both sides till red or light brown in colour and crisp.
- Serve with rice.