Yam Fry (Chena Fry)
Pan-fried until the edges go dark and crispy, this mixed fry is the kind of dish you eat standing in the kitchen before it ever reaches the table. Dry-roasted with spices and finished with a fistful of curry leaves.
Ingredientsfor 3 servings
- 1/2 kg Yam Chena
- Salt, to taste
- Ginger garlic paste - 1 tsp
- 2 tsp Chilly powder
- Oil, to taste
- 1/2 tsp Turmeric powder
- 2 tsp Corn flour powder
Preparation
Step 1
Cut yam slim flat like biscuits after removing outer black skin.
Step 2
Cook it in water along with turmeric powder and salt for about 10 minutes.
Step 3
It should be boiled and little cooked.
Step 4
Drain water.
Step 5
Add to it ginger & garlic paste, chilli powder, a pinch salt, corn flour powder and rub on the slices and set aside for 1 hour.
Step 6
In a non stick pan, add 3 tbsp of oil and fry little by little.
Step 7
In the pan, turn over when it is golden brown.
Step 8
Likewise, pan-fry all the yam.
Step 9
It goes well with all south Indian curries.
Step 10
Best with rasam and sambar rice.
Tip
Patience at the dry-roasting stage is everything. The longer you let the moisture evaporate, the more concentrated the flavour becomes.
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