This elephant yam fry recipe is an excellent crowd pulling side dish that goes very well with any SouthIndian meal. It can be deep fried or even shallow fried and you will definitely love the spicy aromatic fry for sure. Sometimes the itchiness while cutting the vegetable is there and for that the small tip is that you can always wash the vegetable only after cutting. I personally feel this prevents itchiness. Cut kilangu into thin slices if you want it to be crispy. Another tip is that if the yam is fresh don’t use it immediately use it after some days even after a week will be good(if properly stored)! by this the vegetable will be even more tasty. I have not added any flour for binding here you can very well add it. You can use cornflour,maida even rice flour can be used for crispiness. For this elephant yam fry recipe don’t cook the vegetable fully it should be only three fourth cooked. Its an excellent tasty dish to try at the same time its not at all a tough dish to make. A simple curd rice will do for me to enjoy this crispy elephant yam fry recipe
Karunai kizhangu/yam – 1/2 kg
Salt to taste
Turmeric powder – 1 tsp
Oil to fry
For spice marinate:
Chilli powder/milagai thool – 3 tbsp or more as needed
Pepper powder – 1 tbsp
Garam masala powder – 1 tbsp
Ginger garlic paste – 1-11/2 tbsp
Coriander powder – 1 tsp
Lemon juice – 1-2 tsp or according to tanginess
Some chopped curry leaves
Put balance salt after mixing all by tasting
1.First take the outer layer of the vegetable and chop into bite size pieces wash and put it in water and bring it to boil by adding needed salt and turmeric.
2.It should not be over cooked and should be 3/4th cooked.
3.Then drain the water completely.
4.Take this in a mixing bowl add the given “for spice marinate” items mix well and leave it for 1/2 hour.
5.Keep a kadai with oil and when it heats up fry this till golden and take out in a tissue.
6.Serve with sambar sadam ,rasam or a simple curd rice.
Soak kokum for one hour in 1cup of hot water then grind them coarsely using same water and keep.
In a thick bottomed pan add sugar and 11/4 cup water and let it dissolve.
Once dissolved filter for dust and transfer to same pan and let it boil.
When the syrup becomes thick add the ground paste with black-salt,roasted cumin powder to it and boil for 2-3 minutes.
Then pass this syrup through a strainer.
The concentrate will be quite thick and when it cools add lemon juice and stir nicely.
Store it a sterilized airtight glass bottle.
To prepare the juice:
Add the needed concentrate in a serving glass put some icecubes and needed water.
Serve it chilled.
This can be kept in fridge even for more than a month as we have added lemon juice in it.
Instead of sugar you can try it with jaggery.
I added lemon juice for balancing the tanginess.
While serving the juice you can add some hand crushed mint leaves.