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Saturday, December 14, 2013

Elephant Yam (Suvarnagadde) Fry

15 thin slices of Elephant Yam / Suvarnagadde
1/2 cup Rice flour
1/3 cup Semolina / Bombay Rava (Preferred: Small)
1/2 tsp Turmeric powder
Salt to taste
Big pinch of Asafoetida powder
1 tsp Chilly powder
Large grape sized Tamarind


Peel the yam and cut it into medium sized thin pieces as shown in the picture below.

Put tamarind in a bowl, add little amount of water, squeeze it and keep it aside.
In a thick bottomed vessel add around 5 cups of water, salt , tamarind juice and bring it to boil. Add yam pieces and cook.

Once its almost cooked remove the pieces from water and keep it aside.

Put rice flour, semolina, turmeric powder, asafoetida powder, chilly powder, salt in a plate and mix well.

Roll the yam pieces over the masala and keep it aside.

Put 2-3 tsp oil in a Tava and spread it over the Tava evenly. Heat the Tava and place the yam pieces as shown in the picture below.

Turn both the sides of yam frequently, apply little oil and cook them for about 8-10 mins in medium/low flame.

Serve hot. It goes well along with rice and any kind of mild Thove/Dal (Heerekayi Thove / Thove) or Rasam.

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