Senai Kizhangu Fry (Elephant Yam Fry)

Ingredients:
Elephant yam (Senai kizhangu) - 500 gms (1lbs)
Salt - to taste
Turmeric powder - 1/2 tsp
Semolina (rawa) - 1/2 cup
Oil - to shallow fry

For the masala:
Red chillies - 6
Cumin seeds - 1 tsp
Tamarind paste - 1 tsp or a small lemon sized ball
Channa dal - 1 tblsp
Raw rice - 1 tblsp
Black pepper - 1/2 tsp
Curry leaves - 8-10
Salt - to taste


Method:

1. Peel and cut the yam into 1/2 inch thick and 3 inch long fingers and wash well.
2. Boil the yam fingers in water with salt and turmeric powder till half cooked.
3. Drain the half cooked yam pieces, cool and pat dry with a kitchen towel.
4. Dry roast all the ingredients for the masala except the tamarind.
5. Cool and grind into a fine thick paste along with the tamarind adding very little water.
6. Smear the masala on the yam fingers and refrigerate for 1/2 an hour.
7. Roll the yam fingers in rawa(semolina) and shake off the excess.
8. Heat oil in a shallow pan and fry the yam pieces in small batches over low heat till crisp and golden brown.
9. Drain excess oil in an absorbent kitchen napkin and serve hot with any sauce.

Senai Fry is ready to serve