Karunai Kizhangu / Sennai Kizhangu – Tamil
Chenna – Malayalam
Suran – Hindi / Marathi
Karrapendalam – Telugu
|2 cup||Elephant foot yam (thinly sliced)|
|¼ tsp||Turmeric powder|
|¼ tsp||Red chili powder|
|2 tsp||Coriander /dhania powder|
|¼ tsp||Salt (or to taste)|
|2 tsp||Tamarind juice|
Using a mandolin thinly slice the yam as shown in picture, rinse them thoroughly in cold water. Heat 2 cups of water and bring it to a boil. Add the yam pieces and cook over medium flame for 7 minutes.
When done, drain the water and transfer the cooked yam pieces to a bowl. Add turmeric, red chili powder, coriander powder, salt and tamarind juice. Mix well to coat the masala on all sides.
Heat oil in a skillet or pan (non-stick works fine), add the pieces and shallow fry for 20 minutes over low medium flame. When done the oil would separate as shown in the picture. Place the fried chips over a plate lined with paper towel to drain excess fat and serve as a side for rice or even good as a snack.
Finely minced curry leaves can be fried along with yam pieces for extra something.
This recipes drinks oil, so avoid if you are too health conscious.