Sennai kizhangu we call it in Tamil, Yam is a root vegetable. We make chips out of it and this is a very popular one. I haven’t tried making yam chips. At our home, except me, no one likes Yam as it gives an itchy feeling to the tongue. But if we cook in the right way this itchiness can be eliminated. First, to avoid the itchiness in Yam, choose the old yam and buy. If you are not sure whether it is old or not, then buy it and keep it for a week or 2 and then start using it. Do not store the yam in the fridge. Always keep it open. This Yam tawa fry I learned from my friend Rinku a long time back in Singapore. The addition of tamarind removes the itchiness in the Yam. This Yam tawa fry pairs well with Sambar rice, rasam, and curd rice too. You can also check out, sennai kizhangu curry, yam kola urundai, Vazhakkai varuval, potato fry.
Cut the yam into thin slices, by removing the thick skin.Put this in water. You can use the potato slicer too.Add salt, turmeric powder, and asafoetida (hing) to it and boil for 5 mins.Check it should not be overcooked. The pieces should be firm after boiling them.
Once it is done, drain the excess water and allow the yam slices to dry completely.Ensure that it should not contain any water. You can even pat the slices with kitchen towels.
Add sambar powder to it. Take a thick extract from pre-soaked tamarind.Add to the yam slices and mix well to get a nice coating of the mixture with the yam.
Add the rice flour and mix well.
Keep it in the fridge for 1 hour. You can marinate overnight too.
Heat a tawa and add a tbsp of oil and spread the yam slices in that.
When it is done on one side flip over on the other side. Repeat this for the rest of the slices.
Transfer to a serving bowl. Serve as an accompaniment for simple Tomato Rasam.
Pari,sorry for not giving the english name for perungayam.It is hing/asfoeditia. Glas ur daughter liked the AlooMethi paratha…
Δ
