Tangy Yam Crispies…Making a variety of food in my kitchen is always something I love to do. But this crispy Yam got its creation by a confusion created by my sweet toddler. Frying any root vegetable is a common thing in any kitchen. But this yummy fried minions are indeed a mix of all flavour and taste which goes very well with any south Indian treat including Sambar, Rasam or even plain dal fry. Addition of tamarind juice gives a twist to the entire dish. So all set in the kitchen to make this delicious crispy yam.
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Tangy Yam Crispies
- Elephant Yam (cleaned, peeled and chopped to small cubes) - 250 g
- Besan - 2 tbsp
- Rice flour - 2 tbsp
- Tamarind juice (extract from a small gooseberry size tamarind) - 1 cup
- Turmeric - 1 tsp
- Chilli powder - 1 tsp
- Salt to taste
- To temper
- Oil - 3 tbsp
- Mustard - 1 tsp
- Channa dal - 1 tsp
- Urad dal - 1 tsp
- Curry leaves - 1 spring
- Take chopped elephant Yam pieces in a bowl with 1 cup water. Add 1 cup tamarind water, turmeric powder and salt.
- Allow it to boil until Yam is cooked perfectly ( Insert a knife across and check if cooked)
- Drain the cooked vegetable and run them in cold water and keep aside.
- In a kadai add oil and once hot, add the ingredients under ' to temper' and fry till golden brown
- Add the boiled Yam in the kadai n fry for 2 mins.
- Add besan, rice flour, chilli powder, and salt in a bowl and mix well.
- Add this mixture over Yam and mix well until Yam pieces are coated well.
- Cook in low fire until Yam gets crisp and done.
- Serve hot .