May 26, 2010

Sennaikizhangu roast/ roasted elephant yam/suran - South style recipe

   Its high time I updated my tamil recipe index with some new post title. But now, this is going to be a new Tamil delicacy included to the list. And I promise that in future, I come up with more and more new and simple traditional south Indian dishes.
   I am not quite sure, yam would be a favourite of anyone. I did not enjoy this at all earlier while my hubby simply adores this one. He loves all the unusual veges (unusual for me) such as sephakizhangu (colocasia), yam, raw plantains etc , due to which I had to include them in my menu. Devising new ways of cooking these veges made me like them after all.
  This one is a traditional way of making yam and it goes very well with rasam mixed in hot rice.
seppangkizhangu roast

Sennaikizhangu/ Suran/elephant yam- 1
Sesame oil- 3-4 tsp
Mustard seeds- 1tsp
Udid dal- 1tsp
Channa dal- 1tsp
Curry leaves- few
Dried chillies- 4-5 nos.
Turmeric powder- 1tsp
Red chilly powder- 1tsp
Salt to taste

   Remove the thick hard skin from the yam and then chop them into thin long pieces. Place the pieces in hot water for sometime. Alternatively, cook them in boiling water for not more than 5 to 7 minutes. (I did not cook.)Drain the water completely.
      Heat the oil in a pan. Add mustard seeds, udid dal and channa dal followed by dried red chillies and curry leaves. Now add the chopped yam along with the turmeric powder, red chilly powder and salt. Keep sauteing in between.Mix well and cook till the yam turns tender, crispy and slightly brown in colour.
      Serve with rice and rasam.
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