Now yams are not everyone s favorite. Having said that, that statement extends a mile more when it comes to elephant yams or chenai kizhangu as it is called in tamil. This vegetable or rather tuber is not sought after as it can give you an itchy tongue. The trick is to boil them in tamarind water before cooking them further. Try this recipe and you will definitely be hooked to it in the future. And itching. Fear no more.
Recipe for Elephant Yam Roast
( Elephant yam slices mildly spiced and roasted on a girdle.)
Prep Time: Under 10 mins
Cook Time: Under 30 mins
What You Need?
Elephant yam or chenai kizhangu ½ kilo
Tamarind extract from a small lime size tamarind
Turmeric powder ¼ teaspoon
Chili powder 1 teaspoon
Sambhar powder 1 tablespoon
Besan or kadala maavu or gram flour 1.5 tablespoon
Salt to taste
Oil 2 tablespoon
How To Make It?
Peel and clean the yam under running water thoroughly.
Slice them into slightly thick slices.
In a large pan, combine the turmeric powder, tamarind extract and about 3 cups with some salt.
Place the yam in this water and parboil the yam. Takes about 8 to 10 mins.
Once done, drain the yam in a colander completely.
In a mixing bowl, place the yam slices.
Combine chili powder, sambhar powder, besan and salt and mix well.
Now, add this to the yam slices and combine gently ensuring that all the slices are coated evenly.
Heat a cast iron tawa or girdle.
Place the yam slices on the heated tawa and drizzle some oil on the edges.
Cook on a medium flame until golden brown spots appear. Repeat for the other side.
Once done, remove from the flame and serve hot with rasam, rice and any kuzhambu of your choice.