Yam fry (karnakazhang)
1) Nicely slice out the outer skin of the yam so that only the inside root of yellow is seen; most of the mud would be removed this way (cleaning the yam would make the palms itchy so it is advised to rub some oil on the palm before doing this)
2) Cut the root into small slabs (about 3"x2" sizes) as thick as a thin notebook
3) Wash them thoroughly with water and put it in a pressure cooker immersed slightly in plain water; you can also add little turmeric
4) Now close the lid and wait for the arrival of the first whistle and you can immediately take it off the stove
5) Now make a little thick extract of tamarind pulp water (for about 10 pieces of yam you could have 1.5 cups of tamarind water)
6) To this add 1.5 tbspns of chilly powder
7) Little amount of salt for taste
8) Asafoetida about 2 pinches
9) Couple more pinches of turmeric powder can also be added to this
10) Stir the entire mixture well
10) Now on a dosa pan, pour generous amounts of oil and place the yam slabs on them
11) Pour the tamarind-chilly water mixture onto the pan so as to immerse the yam almost fully
12) Now on low flame let it start cooking before it starts frying
13) After about a few minutes until the water has slowly evaporated into the yam turn the yam pieces over and pour in some more amount of oil evenly (add in the remaining tamarind-chilly water over if there is anything left)
14) Again wait for about 5-10 mins before you can one last time turn the pieces over so that it can fry well on both the sides
15) Make sure that the yam is deep brown to a little black and not completely burnt so you can take out the pan from the stove
1) Nicely slice out the outer skin of the yam so that only the inside root of yellow is seen; most of the mud would be removed this way (cleaning the yam would make the palms itchy so it is advised to rub some oil on the palm before doing this)
2) Cut the root into small slabs (about 3"x2" sizes) as thick as a thin notebook
3) Wash them thoroughly with water and put it in a pressure cooker immersed slightly in plain water; you can also add little turmeric
4) Now close the lid and wait for the arrival of the first whistle and you can immediately take it off the stove
5) Now make a little thick extract of tamarind pulp water (for about 10 pieces of yam you could have 1.5 cups of tamarind water)
6) To this add 1.5 tbspns of chilly powder
7) Little amount of salt for taste
8) Asafoetida about 2 pinches
9) Couple more pinches of turmeric powder can also be added to this
10) Stir the entire mixture well
10) Now on a dosa pan, pour generous amounts of oil and place the yam slabs on them
11) Pour the tamarind-chilly water mixture onto the pan so as to immerse the yam almost fully
12) Now on low flame let it start cooking before it starts frying
13) After about a few minutes until the water has slowly evaporated into the yam turn the yam pieces over and pour in some more amount of oil evenly (add in the remaining tamarind-chilly water over if there is anything left)
14) Again wait for about 5-10 mins before you can one last time turn the pieces over so that it can fry well on both the sides
15) Make sure that the yam is deep brown to a little black and not completely burnt so you can take out the pan from the stove
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