Yam or Karanai kizhangu is a root variety found in many parts of India. There are lots of recipes using yam starting from gravy/Kuzhmbu, poriyal, varuval, kootu etc. This recipe i have posted here is my all time favourite and goes well with all variety rice, sambhar rice and curd rice. Here is a quick recipe of the preparation.
Ingredients (4 serving)
Yam - 1/2 kg
Sambar powder - 4 tablespoon
Turmeric powder- 1/4 spoon
Salt - To taste
Oil - for frying
Peel the out skin of the yam and cut into your desired shape . I prefer it to be thin slices. You can even cut into 1 inch cubes or smaller sizes .
Wash it thoroughly in running water. Dont mess with your hands while washing as it causes itching at this stage. bring water to boil add 1/2 spoon salt and 1/4 spoon turmeric powder and semi boil the vegetables in it for 10 mins. To check if yam is semi cooked pierce a knife in it. Dont over cook as it will smash the yam and you wont get crispy fried. Remove water and let it drain for 10 mins
Now in a plate take sambar powder or chilli powder , add required amount of salt and add water to mix a paste. Coat the yam slices with the chilli paste and shallow fry in tawa.
Turn sides as you fry fish. Let it turn crispier.
Tawa fried yam is ready for side dish. The same recipe can be used with little alteration for much crispier one. Make very thin slices and then deep oil fry for a crispier snack item
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